The other day I was making up a batch of chili and wanted something different than the typical tortilla's or cornbread to go along side it. I recalled a childhood memory of going to dinner with my Grandma G. (my dad's mom) when I was about seven years old. We had gone to some seafood restaurant in Michigan, who's name I have since forgotten.
My favorite thing we would get there were their hush puppies. They were golden brown and crusty, but when you broke them open, they were steaming hot and fluffy. I loved smothering them with butter or even just eating them plain. Needless to say I knew just what to make My version unlike the original one from my story, are filled with whole kernel corn, sliced green onions and a little sugar to add some sweetness. It would be really easy to switch this up too if you'd like with maybe some green chilies, red pepper flakes, or even some cheddar cheese.
Prep Time: 10 minutes
Cook Time: About 30 minutes
Makes: 18-24 hush puppies
2 eggs - lightly beaten
1 tbs milk
1 cup flour
1 cup cornmeal
1/4 cup sugar
1/8 tsp cayenne pepper
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/8 tsp fresh ground black pepper
4-5 green onions - finely sliced
1 11 ounce can niblets corn, 1 cup fresh corn kernels
oil for frying
In a small bowl beat eggs, milk and sugar together. In another bowl mix all dry ingredients together with a fork. Stir in egg mixture and corn. Blend until mixture is well combined.
In a skillet or medium sized pot, heat about 2 inches of oil until smoking hot, about 365 degrees on thermometer.
Drop teaspoon sized dollops of mixture into oil about 5-7 at a time, depending on the size of your pot. Be sure not to over crowd your pan, or the oil heat will decrease and cause your puppies to get soggy. If oil does not completely cover them, be sure to turn and brown on each side. Cook until golden brown and puffed up - about 4-5 minutes. Remove from oil with a slotted spoon or tongs and place on a paper towel.
Note: This is a dense batter - If you find your hush puppies are golden brown, but still slightly raw in the center, reduce the amount of dough you are using to make each puppy. Also be sure you are not crowding your pan, this can cause them to cook unevenly.