A Southern Staple | Hush Puppies With Honey Butter

Frequently served as a side with seafood and other deep-fried fare, the hush puppy is a delicious little fried ball of cornmeal batter, and people say the Grand Strand has the best hush puppies in the country. This simple recipe dates to the late 1800s, when hunters and fishermen would feed the dough balls to the dogs to “hush the puppies” during cook outs and fish fries. Try this simple recipe at home to bring back memories of your trip to the beach.

Puppy 4

Ingredients:

1 cup yellow cornmeal

1/4 cup all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg, lightly beaten

3/4 cup whole milk

1 small onion, finely chopped

Oil for deep frying

In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients until combined.

In a large cast-iron or electric skillet, heat oil to 365°. Drop batter by tablespoonful’s into oil. Fry until golden brown, 2 to 2-1/2 minutes. Drain on paper towels. Serve warm with honey butter on the side.

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About the Author

About the Author: Pat Barcas serves as staff writer and photographer for RTX Traveler Magazine, based in Asheville, NC. His favorite RTX destinations are on the beach: Orange Beach, Alabama, New Smyrna Beach, Florida, and Murrells Inlet, South Carolina. .

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