PREP TIME: 30 minutes
MAKES: 15 - 20 hushpuppies

Nobody really knows where the name "hushpuppies" came from, but as is true with most foods, there is a legend associated with it. An old Creole cook was frying a batch of catfish down in New Orleans and whipping up a batch of corn fritters that she called "Croquettes de Maise." His hungry hunting dogs began to howl in the pen next door from the smell of that frying fish. The innovative Creole tossed a few pieces of croquettes to the dogs and yelled, "Hush puppies!" The name has been associated with this corn meal ever since.


  • oil for deep frying
  • 1-1/4 cup yellow corn meal
  • 2 cup flour
  • 3 tsps baking powder
  • 1 tsp sugar
  • 1 pinch of salt
  • 1 small onion, finely diced
  • 1 egg, beaten
  • 2 cup milk
  • 2 cup whole kernel corn
  • 1/4 cup sliced green onions
  • 1 tsp cracked black pepper

In a home style deep fryer, such as a Fry Daddy, heat oil according to manufacturer's directions. In a large mixing bowl, combine corn meal, flour, baking powder, sugar, salt and pepper. Mix until all ingredients are well blended. Add diced onions, egg, milk, corn and sliced green onions. Continue to mix until all ingredients are well blended. The batter should be smooth and free of any lumps. Using a soup spoon or a small ice cream scoop, dip one hushpuppy and deep fry as a sampler. The hushpuppy will be done when it floats and is golden brown. Correct seasonings and cooking time if necessary. Continue to fry until all are done.

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