HUSH PUPPIES

Prep Time: 30 Minutes
Yields: 15–20 Hush Puppies

Comment:
Nobody really knows where the name “hush puppies” came from, but legend has it that an old Creole cook invented the term. As the cook was frying a batch of catfish, she was whipping up a batch of corn fritters that she called “croquettes de mais.” Her hungry hunting dogs began to howl in the pen next door. The cook tossed a few pieces of croquettes to the dogs and yelled, “hush puppies!” The name has been associated with the bread ever since.

Ingredients:
1¼ cup yellow cornmeal
2 cups flour
3 tsps baking powder
vegetable oil for deep frying
1 tsp sugar
salt and cracked black pepper to taste
1 small onion, diced
1 egg, beaten
2 cups milk
2 cups whole kernel corn
¼ cup sliced green onions

Method:
In a home-style deep fryer, such as a FryDaddy, heat oil according to manufacturer's directions. In a large mixing bowl, combine cornmeal, flour, baking powder, sugar, salt and pepper. Mix until well blended. Add onions, egg, milk, corn and green onions. Mix until batter is smooth and free of lumps. Using a soup spoon or a small ice cream scoop, drop 1 portion of batter into oil to test. Hush puppy is done when it floats and is golden brown. Adjust seasonings and cooking time if necessary. Continue to fry until all are done.