Hush Puppies

My husband is a big fried food fan.  Of course, I enjoy it, too.  Anyhow, one of his favorite fried foods is hush puppies.  I used to buy them by the bag at the store, but I recently decided to make some homemade.  So I whipped out my Better Homes and Gardens Quick Breads Cook Book, turned to page 78, like the index told me, and sure enough, there it was:  a hush puppy recipe.  I love the caption under the name in the book.  It says, “Especially popular in the South.”  Love it!

At our house, we eat hush puppies with more than just fish.  We even eat them with chicken.  Of course, they generally are a staple side for fish, along with coleslaw and fries.  Hush puppies don’t have to be limited, though.  They are, after all, just cornbread that’s been deep-fried rather than baked.  And another fun fact about hush puppies:  My step-sister Amanda used to call them “shut-up dogs” when she was a little bitty girl of about three.  🙂

This particular recipe is good, but I do make changes to it when I cook them.  For instance, it calls for 2 cups of chopped onions; that’s a lot of onion for this recipe.  I cut it down to about 1 cup.  There are a couple of other changes I make, and I will point them out as I go along.  Now I present the recipe!


2 cups chopped onion (I use 1 cup and chop it in a food processor.)

1/3 cup water

1 1/2 cup white cornmeal (I prefer yellow cornmeal, so that’s what I use.)

1/2 cup all-purpose flour

1 1/2 tsp. baking powder

1 1/4 tsp. salt

1 cup cold water

1/4 cup butter or margarine (I do use this much, but it makes the batter rather thin for handling easily, so you might could try cutting it down to a 2-3 tablespoons.)

White cornmeal (Again, I use yellow cornmeal.)

Shortening for frying


In a medium saucepan cook onion, covered, in 1/3 cup of water for 2 to 3 minutes.  Thoroughly stir together 1 1/2 cups cornmeal, flour, baking powder, and salt; stir in the one cup of cold water.  Gradually spoon cornmeal dough into onions. Remove from  heat; add butter or margarine, stirring to melt butter.

Fill pie plate with cornmeal.  Drop 2 to 3 tablespoons of the dough for each hush puppy into the cornmeal.  (I tried this the first time I made these, and they were huge and did not get done in the middle.  I suggest making the hush puppies about 1 tablespoon each.)  Roll in cornmeal and form into oblong shape.  (This really isn’t very easy to do because the dough is not thick enough to shape.)  Fry in 2 to 3 inches hot fat (365-degrees) till done, about 3 minutes.  Drain on paper towel.  Keep warm.  Makes 16.  (If you make them smaller, then you will have many more than that.)


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