These hush puppies are made with self-rising cornmeal mix, along with sweet milk and finely chopped green onion.
The origin of the term "hush puppy" is unclear, though there is a popular story. Purportedly, after the Civil War, cooks would toss bits of cornmeal batter to dogs, saying, "Hush, puppies!" Another account claims they were named "hush" puppies because people would not want their neighbors to know they were eating such a humble food.
These delightful fried cornmeal dumplings are traditionally served with fried catfish.
These beer batter hush puppies with jalapeno peppers are a great jazzed-up alternative.
- 1 quart vegetable oil (for deep-frying)
- 2 cups self-rising cornmeal mix
- 3 tablespoons self-rising flour
- 2 tablespoons green onion (finely chopped)
- 1 cup milk
- 1 egg, beaten
- In a deep fryer or heavy, deep skillet, heat 2 to 3 inches of oil over to 370° F.
- In a mixing bowl, combine the self-rising cornmeal mix, flour, and onion. Add milk and egg; mix well.
- Let the batter stand at room temperature for 5 minutes.
- Drop batter by tablespoons into the hot oil.
- Fry the hush puppies in small batches until golden brown, turning several times to brown evenly.
- Drain on paper towels.
Tips and Variations
- Heat the oven to 200° F before you begin. Put hush puppies in the preheated oven to keep warm while making subsequent batches.
- Replace the green onion with 1 tablespoon of grated onion.