Best Mamas Cornmeal Hushpuppies Recipes

SOUTHERN CORNMEAL HUSHPUPPIES

Steps:

• Combine all ingredients in a large bowl. Mix with spoon. The batter should be just wet enough that you can shape it into balls about the size of a walnut with your hands and it sticks together.
• Have oil hot in a skillet and drop hushpuppies into oil. Cook about 3 to 4 minutes browning on all sides. Remove and drain on paper towels.

HUSHPUPPIES

Steps:

• Using a fine-meshed sieve over a large bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne. Using a rubber spatula, stir in the buttermilk, egg, and scallions, until a batter is formed. (Take care not to over-mix the batter or the hushpuppies will be dense.)
• Pour the oil for frying into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 375 degrees F. Working in small batches, using a greased teaspoon, drop spoonfuls of batter into the oil, turning once, frying until golden brown and cooked through, about 4 minutes per batch. Using a slotted spoon, transfer the hushpuppies to a paper towel-lined plate and sprinkle with salt. Serve immediately.
• Cook's Note: Using a greased spoon (vegetable oil spray works well) helps to release the batter from the spoon. Additionally, if you drop the batter off of the tip of the spoon it will form ball shapes; if dropped off the side it will form oblong shapes.

HUSH PUPPIES

Steps:

• In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined. , In a cast-iron Dutch oven or an electric skillet, heat oil to 365°. Drop batter by tablespoonfuls into oil. Fry until golden brown, 2 to 2-1/2 minutes. Drain on paper towels. Serve warm.

MAMA'S CORNMEAL HUSHPUPPIES

Steps:

• In a large bowl, mix the cornmeal, jalapeño, and onion. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
• Heat the peanut oil to 250°F. (If you are making these to serve with fried catfish, just let the oil cool until it reaches 250°F.)
• Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 4 to 5 minutes. Remove them from the oil with a slotted spoon and drain on paper towels. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.
• From Gwen
• The idea for adding jalapeños comes from Herb's sister, Patty.
• Note
• If you can't find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.

HUSHPUPPIES

Steps:

• Combine the cornmeal, flour, sugar, dried onions, baking powder, salt and pepper in a large bowl and mix. Next, add the hot water slowly until the mixture begins to thicken. The batter should be thick and start to rise quickly. Continue to mix and knead until the batter stops rising. Once the batter is thick enough, let it stand for 30 minutes before cooking.
• When ready to cook, add enough oil to a frying pan for the hushpuppies to be submerged. Heat over high heat to 350 degrees F. Use a spoon to carefully drop the batter into the oil. Make sure to spread them apart so they do not stick together. Fry until golden brown on all sides. (The hushpuppies will rise to the top of the oil, so make sure to turn them in the oil on all sides so they cook evenly.) Repeat with the remaining batter.

HUSHPUPPIES

Steps:

• Begin heating the shortening or oil in a deep-fryer or cast-iron skillet over medium heat.
• In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, coriander, chili powder, and cayenne. Stir in the grated onion. Stir in the buttermilk, eggs, and corn until combined. The mixture will have the consistency of wet sand.
• Heat the oil until it registers 375 degrees F on a deep-fat thermometer. (You can also test the heat by sprinkling a bit of cornmeal on the hot oil to see if it bubbles.) Scoop up rounded tablespoons of dough and carefully drop them into the fat (in batches, if necessary). Fry on one side until golden, 2 to 3 minutes. Turn and fry the other side until completely golden. Using a slotted spoon, transfer the cooked hushpuppies to several layers of paper towels to drain. Serve immediately.

ALMOST-FAMOUS HUSHPUPPIES

Steps:

• Combine the onion, flour, cornmeal, baking powder, salt, sugar and onion powder in a bowl. Whisk the egg and milk in another bowl. Whisk the egg mixture into the flour mixture until smooth. Cover and chill 30 minutes.
• Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, carefully drop heaping tablespoonfuls of batter into the hot oil. Fry, stirring occasionally, until golden, about 8 minutes per batch (return the oil to 350 degrees F between batches). Transfer to a paper towel-lined baking sheet using a slotted spoon. Sprinkle with salt. Let rest a few minutes before serving.