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Thread: Awesome hushpuppies

  1. #11
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    Did you use any milk or buttermilk? Also, fresh chopped jalapeño's or store bought ones in a can or jar? Thanks, they sound great!

  2. #12
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    I have never needed to use any milk or buttermilk using this recipe.I just use sliced jalapenos in a jar and chop them up. Sometimes I will also add some whole kernel corn to it.
    Quote Originally Posted by smann View Post
    Did you use any milk or buttermilk? Also, fresh chopped jalapeño's or store bought ones in a can or jar? Thanks, they sound great!

  3. #13
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    Seriously, I need to stay off this forum when I'm hungry. My stomach is really growling hard now. I have never made homemade hushpuppies, but this sounds so good and easy too. Thanks for sharing. We got a crappie camp coming up here in Illinois and will make some for our fish fry. Everyone is welcome to come to our camp, just go to the Illinois forum and check it out.
    Lets go soak a line. Pat

  4. #14
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    Will have to try those....Thanks

  5. #15
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    Quote Originally Posted by bowhunter012463 View Post
    Seriously, I need to stay off this forum when I'm hungry. My stomach is really growling hard now. I have never made homemade hushpuppies, but this sounds so good and easy too. Thanks for sharing. We got a crappie camp coming up here in Illinois and will make some for our fish fry. Everyone is welcome to come to our camp, just go to the Illinois forum and check it out.

  6. #16
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    Thanks crappiehoarder going to try this out I like the hot pepper idea

  7. #17
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    I think I'd forego the sugar--not much worse than sweet cornbread or hushpuppies. I have been using a great recipe I saved when I was a boy of 14 years old, from Boy's Life Magazine in 1954. It's the best I've had, but then, I've been using this recipe for 59 years. Here's that recipe: Mix:
    4 Cups Medium-fine cornmeal (I like stone ground)
    4 level teaspoon Baking Powder
    4 Tablespoons Flour
    2 level teaspoon salt

    Add:

    4 cups Milk
    2 eggs, beaten
    1 chopped yellow onion

    Drop by tablespoons into hot grease. Cook until golden and floating, turningseveral times to cook all around. Drainon paper towels, or, preferable, a split open brown paper bag.

    FromBoy’s Life Magazine
    April, 1954
    Page 18

  8. #18
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    If too watery = put in fridge till it thickens up....
    I use a small ice cream scoop (is supposed to be used for something else = is smaller than reg Ice cream scoop) (the kind that has the little bar that comes across when ya squeeze the handle)
    to drop em in the grease .....
    "Teach a man to fish = he can feed himself "
    "Teach the world to fish = you won't have any fish left to eat "

  9. #19
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    Quote Originally Posted by DLancer View Post
    I think I'd forego the sugar--not much worse than sweet cornbread or hushpuppies. I have been using a great recipe I saved when I was a boy of 14 years old, from Boy's Life Magazine in 1954. It's the best I've had, but then, I've been using this recipe for 59 years. Here's that recipe: Mix:
    4 Cups Medium-fine cornmeal (I like stone ground)
    4 level teaspoon Baking Powder
    4 Tablespoons Flour
    2 level teaspoon salt

    Add:

    4 cups Milk
    2 eggs, beaten
    1 chopped yellow onion

    Drop by tablespoons into hot grease. Cook until golden and floating, turningseveral times to cook all around. Drainon paper towels, or, preferable, a split open brown paper bag.

    FromBoy’s Life Magazine
    April, 1954
    Page 18
    I'll have to check the original recipe--over the years I have tripled and quadrupled this recipe for larger groups, and may have included too much milk. I followed this recipe last night and it was too thin.--Still a great recipe, but I'd start with 2 cups of milk and then increase the amount until it gets to the proper consistency.

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