Are you ready for an easy southern hush puppies recipe? Then you won’t want to miss out on this recipe. They are so easy to make, and their crispy outside and soft inside is sure to bring you back for seconds (and thirds.)
One of my favorite ingredients to cook with is cornmeal. I don’t know why, but it adds a lot of depth and flavor to different recipes. It’s so versatile as well – it can be used in savory and sweet dishes with great success!
Over the next few months, we’ll be sharing some delicious recipes that incorporate cornmeal in different ways – and they all involve different cultures and tastes (which shows the versatility of cornmeal.) Today, we are sharing a quick and easy hush puppy recipe. Hush puppies are another one of those foods I never ate until I met Forrest, but now I wonder why! I remember when I went out to North Carolina for the first time, and he insisted we get hush puppies from a little fast food chain he went to sometimes growing up. One order was hardly enough!
We don’t make hush puppies all the time, but every time we do, I have a hard time eating just a couple. The other night Forrest made these, and the flavor was perfect. They were slightly spiced, crispy on the outside, and soft on the inside. Perfect if you ask me!
We ate this with a rather healthy main dish (which I’ll be sharing next week), so I felt a little more justified sneaking back for another one or two. This is a great side dish that you can make a lot of, and people will enjoy the flavor and simplicity of.
- 1 quart of vegetable oil for frying
- 3/4 cup of milk
- 1 egg
- 2 Tablespoons of finely diced onion
- 1 cup of pancake mix, baking mix
- 1 cup of PAN cornmeal
- 1 teaspoon of salt
- 1/2 teaspoon of garlic powder
- 1 teaspoon of paprika
- 1/2 teaspoon of ancho chili powder
- 1/2 teaspoon of chili powder
- Heat oil to about 350 degrees. I used a saucepan that I heated with a little over medium heat.
- Mix milk, egg, and onion in a bowl.
- Stir in dry ingredients; including, pancake mix, cornmeal, salt, onion, and spices into a smooth, thick batter.
- Scoop balls slightly smaller than ping-pong size. I even used my hands just to shape the dough.
- Drop about 5-6 balls into the oil at one time, and they will need to cook about 5-6 minutes.
- They should noticeably darken.
- Plus, be careful to not plop the balls into the oil so that the hot oil splashes on you.
- Either let it slide down the side while guiding it with a spoon, or just drop one on another one that is already in the oil.
- Remove and place on a paper towel lined plate that will help absorb some excess oil. Enjoy!
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is an International Board Certified Lactation Consultant. She loves spending time with her family and helping others find joy in family life.