I don’t normally like hush puppies. They are generally too dry, too dense, and too bland for my taste. After tasting some in a restaurant that I actually liked, I decided to come up with a recipe of my own. This one deliberately uses stuff right out of the pantry so that it can be whipped up quickly and served fast.
Original recipe makes 20 servings
Ingredients
2 (8.5 ounce) packages dry corn muffin mix (such as Jiffy®)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
3 eggs
1 (5 ounce) can evaporated milk
1 (14.75 ounce) can cream-style corn
1 quart vegetable oil for frying, or as needed
salt to taste
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PREP
20 mins
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COOK
15 mins
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READY IN
35 mins
Directions
- Mix corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until blended.
- Stir eggs and evaporated milk into dry ingredients until moistened.
- Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Gently drop a teaspoon of batter at a time into the hot oil, staying as close to the oil as possible to avoid splattering. Fry hush puppies until golden brown, about 3 minutes per batch.
- Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.
Nutrition
Calories: 176 kcal
Carbohydrates: 21.5 g
Cholesterol: 34 mg
Fat: 8.7 g
Fiber: 1.9 g
Protein: 3.5 g
Sodium: 480 mg
