Hushpuppies!

Ok, we heard how many of us cook fish and you can't have fried fish without hushpuppies, so let's hear everyone's recipe. Mine is

1 cup buttermilk, 1 cup self rising cornmeal, 1 egg, a pinch of baking powder, salt to taste. Mix all the ingredients in a mixing bowl, chop about 1/4 cup onion medium fine and a similar amount of jalapeno peppers without the seeds and fold into the mix. The mix should be firm enough to stand on the spoon, but liquid enough to slide off. If the batter is too thin, add a little self rising flour or more cornmeal. If it's too thick, add a little buttermilk or water. Get that grease between 300 and 350, wet a spoon and start dropping them in the grease. Some folks use 2 spoons, one to dip and one to scrap the batter into the grease. The drop should be about the size of a full rounded teaspoon and will double or more in size as it cooks. If you got it just right, they will turn themselves as they get done on one side. If they don't turn by themselves, give them a little nudge. Take them up as they get nice and brown, let the grease drain off them and then drop them on some paper towels until they are good and dry and then you can put them in a paper sack on some more towels if you need to keep them warm. Handle fish the same way, any enclosed space where they can't breathe will make fish, hushpuppies or french fries soggy. The perfect hushpuppy will crunch when you bite it and have a center like the lightest, softest piece of warm cornbread you ever had. the jalapenos won't make them hot, it just gives them a little more kick. Try it, I guarantee you will like it.

Just one word of warning about the jalapenos. The heat is in the seeds, so you can cut the peppers in quarters long ways and strip the seeds out with your fingers. When you are done, don't rub your eyes and whatever you do, wash your hands extra well if you feel the urge to go take a leak. Trust me. it's a slow burn, but it keeps building for a while and the dance you do will look very strange to your guests.

Goo a try this one

I guess I am lazy but I use house Autry hush puppy mix and add the jalepenos and a can of creamed corn. Good stuff. A bit of history for ya. You know where the dish gets its name. Back during the civil war the south used dogs a lot. Well we were very poor on this side of the line and didn't have the supplies to feed ourselves more or less a pack of mutts. When the dogs got to hungry they would bark and whine and give away their position. The soldiers would resort to the cheapest thing they had and that was fried flour. Hence the name hush puppy

Ok here we go. I just figured this one out last week. These will be the best hushpuppies you will ever put in your mouth. Use a 50/50 mixture of house autry hush puppy mix and Red Lobster cheddar biscuit mix. I used beer as the liquid. I added a lot of onions and red pepper to taste. I tried some with corn and it was good but the corn seemed to take away from the hush puppies. Just remember when you fix these for your guest who gets the credit.:RoflOne other helpful piece of advise, use a mellon ball scooper to dip the batter. It will make the hush puppies uniform and cook the same.



I had some mix left over and froze it. When I thaw it out and use it, I will post to let ya'll know how those turn out.

I have made dem puppies for over 50 years with everything out there but now I am old and lazy. These are what I use now and they are hard to beat. I like the Corn and the JALEPENO blend. I buy them at Harvey's supermarket by the case. Cook them about two or three times per week.

http://www.savannahclassics.com/retail.html

Y'all just makin me huuuuuungry!

Been making my own for 35+ years out of corn meal, milk, egg, onion, and peppers. Lately I was turned on to Laudry's hush puppy mix with onion and theyre GREAT! Just add water. (When the peppers are in from the garden then they'll be added too.)

I made every way most is heard of but House Autry wid onion, some garlic, beer and extra onion ain't gon get no better.
I got a cheery board, store bought dropper but a spoon & water works just fine. As ya'll well know to each his or her own is the winner. LOL

I didn't hear any complaints about the ones I made at the Git Together so I reckon they were awrite.

Here's how I makes them. I puts two cups of House-Autry Hushpuppy Mix with Onions in a four cup mixing bowl. Then I removes the seeds and white membranes from one thumb size jalapeno and dices it real fine, and dumps it in the bowl. Next I dices up one Vidalia onion that's about as big around as a Coors Light can and dump it in the bowl. I stirs everything with a large spatulator until its well mixed. Then I adds 8 oz. of Coors Light and stir it gently until I don't see any more dry ingredients. I drinks whats left of the beer to keep enyone from pourin it the mixture and I wash and dry the spatula and sticks it in my back pocket.

I loosly covers the bowl and don't stir the mixture no more. One crack them across the knuckles with the spatulator handle usually discourages anybody that feels compelled to stir it.

When the peanut oil gets to 350 degrees I removes the cover from the bowl and dips a trigger operated ice cream scoop (Crestware Disher .80 oz.) in the hushpuppy mixture and levels off the scoop on the side of the the bowl. My fryer has baskets and I drops ten blobs in each basket and after about three minutes when they have turned brown I gives the baskets a shake and the puppies will roll over on they own. I cooks them until they are dark brown cause me and mine likes them crunchy. Then I dumps them out onto paper towels to drain and cool. Enny little blobs that didn't stick to the puppies belong to the cook.

Theys good hot or cold and with or without ketchup. Sometimes we even fries up some fish and taters to go with them.

Quote:

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Originally Posted by Stickburner

I didn't hear any complaints about the ones I made at the Git Together so I reckon they were awrite.

Here's how I makes them. I puts two cups of House-Autry Hushpuppy Mix with Onions in a four cup mixing bowl. Then I removes the seeds and white membranes from one thumb size jalapeno and dices it real fine, and dumps it in the bowl. Next I dices up one Vidalia onion that's about as big around as a Coors Light can and dump it in the bowl. I stirs everything with a large spatulator until its well mixed. Then I adds 8 oz. of Coors Light and stir it gently until I don't see any more dry ingredients. I drinks whats left of the beer to keep enyone from pourin it the mixture and I wash and dry the spatula and sticks it in my back pocket.

I loosly covers the bowl and don't stir the mixture no more. One crack them across the knuckles with the spatulator handle usually discourages anybody that feels compelled to stir it.

When the peanut oil gets to 350 degrees I removes the cover from the bowl and dips a trigger operated ice cream scoop (Crestware Disher .80 oz.) in the hushpuppy mixture and levels off the scoop on the side of the the bowl. My fryer has baskets and I drops ten blobs in each basket and after about three minutes when they have turned brown I gives the baskets a shake and the puppies will roll over on they own. I cooks them until they are dark brown cause me and mine likes them crunchy. Then I dumps them out onto paper towels to drain and cool. Enny little blobs that didn't stick to the puppies belong to the cook.

Theys good hot or cold and with or without ketchup. Sometimes we even fries up some fish and taters to go with them.

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yep them was some fine puppies .