Last year, we went to Charleston on vacation. We sampled lots of Southern cuisine, and it was the first time I’d even heard of hushpuppies! I was reluctant to try them, but since it’s pretty hard for me to pass up a new adventure in food, I did anyway. And oh, the amazingness (yes, I’m aware that’s not a word. But it’s how I felt). Crispy on the outside with soft, sweet cornbread on the inside. My taste buds rejoiced.
Just recently, when we were in North Carolina, I was able to have hushpuppies again at a local restaurant. We don’t normally get them where we are, so being reminded of what I’ve been missing prompted me to come up with a recipe of my own so that I can enjoy them anytime!
Here’s what you’ll need:
- 1 cup yellow cornmeal
- 1 cup baking mix (I used Bisquick)
- 1 tsp sugar
- 1 tsp salt
- 2 tsp minced onion
- 3/4 cup milk
- 2 eggs
- Vegetable oil for frying
First, heat one inch of vegetable oil in your deep fryer. Mix the rest of the ingredients together in a medium bowl.
When the oil is hot, drop the batter in by tablespoonfuls. Fry for about a minute, turning two or three times until golden brown.
Remove and set on paper towels to absorb the oil.
Serve warm and enjoy…
…and don’t forget to wash them down with some sweet tea!
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