June 24, 2011 - 7:15am
hushpuppies
Not exactly a yeast bread, but still a bread of sorts. We have had some real good luck fishing this spring and we are planning a family fish fry. I would like to serve good hushpuppies with the beer batter fish and home made fries. In the past, my hushpuppies just have not hit the mark. Does anyone have a tried recipe they would be willing to share?
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These were quite good:
http://www.theatlantic.com/life/archive/10/04/recipe-mississippi-hushpuppies/39004/
I made my own self-rising flour. To do so for this recipe, add 1 tablespoon baking powder (not baking soda) and 1 teaspoon salt to the dry ingredients.
I've had good luck with this recipe. Lately, I have been using Siracha instead of the Cayenne and stirring-in about one-half of a Red Bell Pepper (1/4" dice).
Hush Puppies
1 cup Corn Meal
1 cup Flour
2 Tbs. Sugar
1 Tbs. Baking Soda
2 tsp. Salt
2 Tsp. Dried Oregano
1/2 tsp. Cayenne Pepper
1/2 tsp. Black Pepper
3 Eggs (L), beaten
3/4 cup Milk
2 Green Onions, chopped
1 Tbs. Canola Oil
In a large bowl, whisk-together the Corn Meal, Flour, Baking Soda, Salt, Dried Oregano, Cayenne Pepper, and Black Pepper. In a large measuring cup, combine the Eggs, Milk, Green Onions, and Canola Oil. Stir the wet ingredients into the dry ingredients, mixing only until combined. Cover and refrigerate for 1 hour.
In a medium saute pan, heat 2” of Canola Oil to 325°F. Place a rack over a half sheet pan. Drop rounded tablespoons of the Batter into the hot Oil and fry, turning once, until the Hush Puppies are golden brown and crisp, about 2 minutes. Transfer the Hush Puppies to the rack to drain.
whole sweet corn to my puppies! Wouldn't make them without it!
Thanks for the help. I think before it is over, I will try all these to see which one I like best. Terry R.
Glad you raised this question. Just yesterday I bought a vintage cast iron hush puppy pan... Instead of the litle trays being shaped like corn they were shaped like fish. Had to have it for the our fishing cabin! I've never made or even had hush puppies before (have I correctly identified the pan?)
We, in North Texas, Louisiana and Alabama, know that as a cornpone pan. Cornpone is a non-leavened corn bread made from cornmeal mush with a bit of chopped, crispy bacon ends (or other cheap pork bits) and maybe onion. The pan was used to bake the cornpone. Otherwise, the mush was formed into patties and fried in bacon drippings, or formed into balls and deep fried. The latter is what we called hush-puppies, the former was simply called hot water cornbread.
cheers,
gary
Thanks cor the explanation. Anything with crispy pork bits has to be good but I wonder what other uses I might find for this cuTe pan (other than decorative).
Marcel Proust would recommend fish-shaped Madeleines.
This is a madeleine pan.