SUNNY'S EASY HUSH PUPPIES WITH A HOT HONEY DIPPING SAUCE
Provided by Sunny Anderson
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- For the batter: In a large bowl, whisk together the cornbread mix and seasoning blend, breaking up any clumps in the mix. Add the creamed corn and eggs and stir to combine gently; the mixture should be scoopable but hold its form. (Think the perfect ice cream ball.) Allow to rest in the refrigerator for 10 minutes.
- For the frying: In a large pot or fryer, bring at least 2 inches of peanut oil to 375 degrees F. Using 2 spoons or a medium ice cream scoop, scoop out some batter and slowly lower it into the oil. Drop in a few more and cook, flipping if needed, until the hush puppies float and are golden all around, 2 to 4 minutes. Remove to a wire rack over a baking sheet and season with a sprinkle of salt. Repeat with the remaining batter.
- For the sauce: In a small bowl, whisk together the honey, hot sauce and sugar. Use as a dipping sauce for the hush puppies.
HUSH PUPPY CORN CAKES
Over at Cheap Healthy Good (http://tinyurl.com/nnj2oe), Kris tried making hush puppies from a recipe in _Food & Wine_. In an effort to reduce the fat, she tried pan frying them - but they immediately spread out and turned into something that looked like arepas (to me, they look like small blini), but tasted like hush puppies - partly due to the 1% milk creating a thinner batter, and partly due to the lower temperature and non-immersive nature of pan-frying. Regardless, she said they were tasty. Using expensive farmer's market eggs, she estimated they cost about 9 cents each; with supermarket eggs, they might be as low as 7 cents each.
Provided by DrGaellon
Categories Grains
Time 40m
Yield 30 corncakes, 30 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, whisk the cornmeal, flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. In a second bowl, whisk the eggs with the milk, scallions, and 1 tablespoon of vegetable oil, until well blended. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.
- In a large non-stick or cast-iron pan, heat 1/2 tablespoon vegetable oil over medium-high until shimmering. Drop rounded tablespoons of batter into the pan, like you would pancakes. Cook until bubbly, then flip over and continue cooking until golden brown.
- Add an additional 1/2 tbsp oil before each batch, allowing to come up to temperature before adding the next round of batter. Continue in this fashion until all the batter is gone.
Nutrition Facts : Calories 55.9, Fat 2.1, SaturatedFat 0.4, Cholesterol 21.5, Sodium 252.9, Carbohydrate 7.7, Fiber 0.5, Sugar 1.3, Protein 1.6
HOE CAKES - HUSH PUPPY STYLE
We love hushpuppies, but my husband is from the south and was craving hoe cakes. So I decided to combine the two and this is what was created. We especially like these along side BBQ'd meat or with fish.
Provided by Michelle S.
Categories < 15 Mins
Time 15m
Yield 10-12 hoecakes
Number Of Ingredients 7
Steps:
- Preheat and prep a pan as you would for pancakes -- lightly oil.
- Blend all ingredients, batter will be slightly lumpy.
- Check pan to make sure it is hot enough (when a few drops of water "dnace" on the surface).
- Pour batter to make about a 3 inch hoe cake.
- Flip when first side is lightly golden, and repeat.
- Continue until batter is gone.
Nutrition Facts : Calories 137.7, Fat 5.9, SaturatedFat 2.5, Cholesterol 28.5, Sodium 311.1, Carbohydrate 18.1, Fiber 1.7, Sugar 6, Protein 3
ALMOST-FAMOUS HUSHPUPPIES
Ironically, one of the most popular dishes at the seafood chain Long John Silver's is a landlubber one: hushpuppies. The deep-fried cornmeal snacks gained a cult following soon after they debuted in 1977, and although two pups still come with every entrée, many diners end up ordering more on the side to get their fill. The recipe is a secret, but Food Network Kitchens created a perfect copy so you can make them at home. Beware: This recipe makes 30. Try not to eat them all at once.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield About 30 hushpuppies
Number Of Ingredients 10
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.
HOECAKES
Hoecakes were originally a mainstay of field hands, who cooked them, not surprisingly, on their hoes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 10 small pancakes
Number Of Ingredients 10
Steps:
- Stir together cornmeal, flour, sugar, salt, and baking soda in a medium bowl. Add buttermilk, eggs, and 4 tablespoons oil; whisk until smooth.
- Heat a large skillet over medium heat until hot. Add remaining tablespoon oil; swirl to coat, and heat until a drop of batter sizzles upon contact. Working in batches, pour 1/3 cup batter per cake into skillet. Cook, turning once, until golden and cooked through, about 4 minutes.
- Repeat with remaining batter (add more oil if needed, and reduce heat if sides brown too quickly). Serve immediately, topped with butter and honey.
HUSH PUPPIES
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3/4 cup cornmeal, 1/4 cup flour, 2 tablespoons sugar and 3/4 teaspoon each baking soda and salt in a bowl. Stir in 1 beaten egg, 1/2 cup each buttermilk and corn kernels, 1 minced jalapeno, 4 minced scallions, and pepper to taste. Deep-fry spoonfuls of the batter in 350 degrees F vegetable oil until golden, 2 to 3 minutes.
HUSH PUPPIES
The story of the hush puppy comes from back in the antebellum days in the south. When the planters had a fish fry, the food was cooked outdoors. The dogs would gather around and hope for a scrap of food (some things never change!). The hush puppy was originally just a piece of fried dough that was thrown to the dogs to keep them happy. The secret of a good hush puppy is the temperature of the oil. It has to be hot enough to cook, but not so hot that the outside is hard and inside is mush. If your oil is smoking, it is way too hot! Peanut oil works great, but isn't required. These are fabulous with fried fish or shrimp. **Cooking is time is for 2 batches
Provided by breezermom
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the cornmeal, flour, baking soda, baking powder and salt. Add the grated onion and sliced green onions.
- Take the egg yolk and buttermilk and blend into the batter. Whip the egg whites into stiff peaks. Fold the egg whites into the batter until it reaches a good consistency. (The amount of egg white depends on the size of your eggs).
- Drop by teaspoonful into hot oil (in a deep fryer or in a dutch oven -- the oil needs to be deep enough to cover the hush puppies). Cook until golden brown.
Nutrition Facts : Calories 164.8, Fat 2, SaturatedFat 0.5, Cholesterol 24.8, Sodium 540.9, Carbohydrate 28.1, Fiber 2.5, Sugar 2.5, Protein 9.1
BAKED HUSH PUPPIES
Here's a healthier alternative to the usual deep-fried hush puppies. I think these look like mini corn muffins, but they taste the way a hush puppy should. Originally from an August 1983 issue of Bon Apetit from "The Cook's Exchange Readers' Best Recipes".
Provided by Leslie in Texas
Categories Quick Breads
Time 40m
Yield 12-18 hush puppies
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Spray cups of mini muffin pans with nonstick vegetable spray.
- Blend cornmeal, flour,baking powder, salt, sugar and red pepper in medium bowl.
- Stir in onion.
- Beat eggs, milk and oil in small bowl.
- Add to cornmeal mixture and stir just until blended.
- Spoon batter into prepared muffin pan, filling cups 1/2 to 2/3 full.
- Bake until golden, about 15 to 20 minutes, or until a toothpick inserted into center comes out clean.
- Serve immediately.
HUSH-PUPPY STYLE CLAM CAKES
Make and share this Hush-Puppy Style Clam Cakes recipe from Food.com.
Provided by KandB
Categories < 60 Mins
Time 40m
Yield 35 cakes
Number Of Ingredients 18
Steps:
- Put sourdough and all spices, jalapeno, garlic cloves and shallot into food processor with chopping blade and run until break is broken down into crumbs.
- Remove to mixing bowl and add cornbread mix and mix inches Add clam juice, eggs and 1/2 cup milk. Mix until forms batter. Fold in clams.
- Mix in panko crumbs to thicken the batter to a dough like consistency. If needed, add additional milk from remaining 1/2 cup.
- Heat oil in a deep sided skillet to 375.
- spoon out tablespoon sized ball of dough (approx 1" diameter), pat flat and place in pan. Cook approximately 2-3 minutes each side or until golden brown.
Nutrition Facts : Calories 47.3, Fat 1, SaturatedFat 0.3, Cholesterol 17.5, Sodium 79.6, Carbohydrate 6.2, Fiber 0.4, Sugar 0.6, Protein 3.2
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