These hush puppies, a classic Southern bite, are made with cornmeal, flour, eggs, milk, sparkling water, pimentos. They’re slather with a sweet whipped butter. Long live the South.
Remember hush puppies? They’re orbs of deep-fried cornbread awesomeness that are crisp and burnished brown on the outside, cakey and tender on the inside, and truly irresistible through and through. And they’re typically served alongside fried fish, although we gotta say, there’s really not anything that couldn’t be improved with these on the side. Bet you can’t stop at just one. We certainly can’t.–Angie Zoobkoff
Hush Puppies Recipe
- Quick Glance
- 45 M
- 1 H, 15 M
- Makes 12
- For the hush puppies
- 1 cup medium-grind yellow cornmeal (138 g)
- 1 tablespoon self-rising flour or all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt (4 g)
- 2 tablespoons granulated sugar
- 1 large egg, lightly beaten
- 1/2 cup cold sparkling water (120 ml)
- 2 tablespoons whole milk
- 1 tablespoon drained and chopped canned pimentos or chives
- Peanut or vegetable oil, for frying
- For the sweet whipped butter (optional but encouraged)
- 1/2 cup whipping cream (120 ml)
- Sea salt
- Mix the hush puppy batter
- 1. In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. In a smaller bowl, whisk together the egg, sparkling water, milk, and pimentos. Add the egg mixture to the cornmeal mixture and combine thoroughly. Cover and transfer to the fridge to rest for at least 30 minutes or up to 2 hours.
- Make the sweet whipped butter
- 2. While the hush puppy mixture is resting, combine the cream and a small pinch of salt in a stand mixer fitted with the whisk attachment. Whisk on high speed until the cream churns into light and airy whipped butter, about 7 minutes. Cover and stash it in the fridge until you’re ready to serve the hush puppies.
- Fry the hush puppies
- 3. In a medium, deep-sided, heavy-bottomed pot set over medium heat, warm 2 inches (5 cm) of the oil to 360°F (180°C). Line a plate with paper towels. Drop rounded tablespoons of batter into the oil, working in batches of about 4 and being careful not to crowd the pot. Cook until both sides to turn deeply golden brown, about 2 minutes total. Drain the fried hush puppies on the paper towels.
- 4. Serve piping hot. Slather with the whipped butter, devour, and repeat.