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+-- Thread: Hush Puppies for Jean (/showthread.php?tid=94837)
Hush Puppies for Jean - Harborwitch - 01-24-2010
This recipe is from "Princess Pamela's Soul Food Cookbok". I think these are the best hush puppies in the world. I used to make them to go with the fried smelt. The cookbook opens to this recipe by its' self.
Hush Puppies
2 cups corn meal
1 tablespoon flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp sugar
1 egg, well beaten
1 c buttermilk
Combine the dry ingredients. Add the egg, then the buttermilk, and mix well. Shape into little cakes or drop by the tablespoonful into deep hot fat. Fry until golden brown. Drain on absorbent paper and serve very hot. Makes about 1 1/2 doz.
Everyone loved these - so good.
Re: Hush Puppies for Jean - labradors - 01-24-2010
Shall have to try these. I love hushpuppies (go figure - I love all puppies: I'm a lab!). Not sure of the recipes for the hushpuppies I've consumed in the past, but all the ones I've ever had tasted like they had poultry seasoning (or at least sage) in them. This one does not.
Just did a quick search about it, and it may be regional. Many recipes did NOT mention poultry seasoning, but the recipes that did seemed to be tied to New Orleans.
Re: Hush Puppies for Jean - cjs - 01-24-2010
thanks, Sharon - I'll give these a try. Still haven't had any luck with Ed's recipe. The best I've ever tasted.
Re: Hush Puppies for Jean - Gourmet_Mom - 01-24-2010
You know, I'll have to try this. I have never been successful at making hushpuppies. Sad, when you think about where I live AND the fact that Dad was an expert...even had a "dropper" for catering gigs.
In NC there are two kinds of hushpuppies: round/dense and long/thin/light. I prefer the long kind, because they're crunchier and most often have minced or grated onion in them. My question is, which kind are these?
Re: Hush Puppies for Jean - Harborwitch - 01-24-2010
I suppose it depends on how you shape them. I'd bet some grated onion & a little cayenne would kick them up a bit. I first got this cookbook when a little can of cayenne would last me forever
Geeze now we use a ton of it.