Whether sitting down for an evening meal with the family, a camp out with friends or a shore lunch with buddies after a day on the water fishing (I’m going to assume you caught some fish). Traditionally, these bite size seasoned Cheddar Hush Puppies would be served with any fish or seafood, but I think they are a delicious addition to many other dishes.
While these are commonly attributed to being a Southern food I’ve found them in other regions of the country. There also has to be a story behind them with a name like hush puppies, and they all have to do with dogs, imagine that. According to folklore the name was given to them because hunters would use them as treats to quiet their dogs. And now we’re eating them,…hmmmm.
We haven’t made these often enough in my opinion, I love eating these with a little malt vinegar and tartar sauce on the side.
- 1 cup cornmeal
- ½ cup flour
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 large egg
- ¾ cup buttermilk
- ½ cup sharp cheddar cheese, shredded
- 1 tablespoon green onion, fine chopped
- 1 teaspoon dry minced onion
- 1 teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper
- In a large bowl, combine cornmeal, flour, salt, sugar, baking powder, and baking soda.
- Blend in egg and buttermilk. The dough should be thick enough to drop from a spoon slowly but easily, add more buttermilk if needed.
- Mix in green onion, cheese, and spices.
- Heat cooking oil to 375 F in a medium to large size pot, oil should be deep enough for hush puppies to float.
- Drop teaspoonfuls of batter into the cooking oil and fry for 3 minutes until golden brown. Dip spoon in a glass of water after dropping each hush puppy in the hot oil
- Remove to a draining rack to drain and keep warm while frying the rest.
What other Southern style foods do you enjoy?