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Test Kitchen Approved

Snickerdoodle Hush Puppies

Adapted from The Black Peppercorn blog

Yields

6 servings

Cooking Time

10 Minutes

Adapted from The Black Peppercorn blog

Make these cinnamon sugar coated hushpuppies for breakfast, for dessert, or for a sweet afternoon snack.

Serving Suggestions

Enjoy with coffee or hot chocolate. Drizzle with melted chocolate or caramel sauce for a decadent dessert.

Ingredients

1 cup + 1 Tbsp. cornmeal

1 cup + 1 Tbsp. all-purpose flour

4 tsp. baking powder

1/4 cup granulated sugar


1 egg

1 cup milk

1/4 cup vegetable oil, plus more to fry


Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details
  • Cinnamon Sugar

    Spice blends don’t need to be complex to have a big flavor impact. Such is the case with our Cinnamon Sugar Tableside Sprinkle. We handcraft this d...

    View full details

Directions

Whisk cornmeal, flour, baking powder, sugar, and Mayan Sea Salt together in a large bowl. Whisk egg with milk and 1/4 cup vegetable oil together in a separate bowl. Fold wet ingredients into dry until just combined. In a medium saucepan, heat about 2 inches of oil to 350 degrees. Line a baking sheet with paper towel and set it beside the heating oil. Place Cinnamon Sugar in a wide bowl and set it next to the baking sheet. When oil is ready, drop heaping tablespoon size scoops of batter into the hot oil in batches of 4 or 5 at a time. Fry for 1 to 2 min. per side, until each side is browned. Transfer to the paper towel-lined baking sheet to drain and cool. Repeat with remaining batter. While hush puppies are still warm but cool enough to handle, roll them in the Cinnamon Sugar until well coated. These are best served soon after being fried.