Hush puppies are a traditional Southern dish made from a thick cornmeal batter that is deep-fried in bite-size balls until crispy on the outside and soft and chewy in the center. There are many stories regarding the origin of the dish. One of the most credible accounts states that the recipe was originally known as red horse bread, invented by Romeo Govan, an African American man born into slavery in South Carolina in 1845. Govan was a cook, and after the Civil War he became known for hosting fish frys where prominent members of the community were entertained. Red horse bread was one of his signature dishes and got its name from a common species of fish in South Carolina rivers. The story surrounding the name change from red horse bread to hush puppies isn’t clear, but most likely the latter was a nickname for a food that stopped the dogs in your stomach from growling. Whatever the case, articles about the dish began appearing in publications, and by the mid-1900s it was well-known in the South.
Recipe Servings: 4
Ingredients
Directions
- Combine all of the dry ingredients in a large bowl (except the oil).
- Whisk together the milk and egg in a separate small bowl.
- Pour the wet mixture into the dry ingredients, along with the minced onion. Mix gently until just combined.
- Heat oil to 365°F.
- Gently drop spoonfuls of dough into the hot oil, without crowding the pan.
- Fry each hush puppy until golden brown on all sides.
- Drain on paper towel and serve warm.
Notes
If using canned creamed corn, add ¾ cup canned creamed corn and reduce milk to ⅓ cup.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.