Carolina Hush Puppies Recipe
About 30 hush puppies
For hush puppies:
- 2 cups yellow cornmeal
- 1 cup flour*
- 2 Tbsp. sugar
- 1 Tbsp. Kosher Salt, plus more for sprinkling
- 1 Tbsp. Onion & Garlic Tableside Sprinkle
- 4 tsp. baking powder
- 1 cup buttermilk
- 1/4 cup water
- 1/4 cup melted butter
- 1/4 tsp. Cajun Cayenne Hot Sauce
- vegetable oil for frying
For honey butter:
- 1 stick (8 Tbsp.) butter, softened
- 2 Tbsp. Honey Powder (or 1 to 2 Tbsp. honey)
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*We had success making a gluten-free version of this recipe using Pillsbury's Multi-Purpose Gluten Free Flour Blend.
For hush puppies: Whisk dry ingredients in a large bowl. Combine wet ingredients in a small bowl. Stir wet ingredients into dry until just combined and let batter sit for 10 min. Meanwhile, heat 2 inches of oil in a heavy bottomed pot over medium-high heat until oil reaches 350 degrees. In batches of about 6 to 8 at a time, drop 1 heaping Tbsp. sized scoops of batter into the oil and fry until golden brown, about 1 to 2 min. per side. Transfer hush puppies to a paper towel-lined plate to drain and sprinkle with additional salt to taste.
For honey butter: Blend butter and honey powder until thoroughly combined. Serve alongside warm hush puppies.
Hush puppies taste best right after they are fried. Serve with your favorite style of barbecue. Perfect with chopped or pulled pork.
Adapted from Saveur