I don't normally like hush puppies. They are generally too dry, too dense, and too bland for my taste. After tasting some in a restaurant that I actually liked, I decided to come up with a recipe of my own. This one deliberately uses stuff right out of the pantry so that it can be whipped up quickly and served fast.
Ingredients
- dry corn muffin mix (such as Jiffy®): 2 packages (8.5 ounce packages)
- salt: 1 tsp
- garlic powder: 1 tsp
- onion powder: 1 tsp
- ground black pepper: 0.5 tsp
- cayenne pepper: 0.5 tsp
- eggs: 3 piece
- evaporated milk: 1 can (5 ounce can)
- cream-style corn: 1 can (14.75 ounce can)
- quart vegetable oil for frying: 1 piece (or as needed)
- pinch salt: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Mix corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until blended.
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Stir eggs and evaporated milk into dry ingredients until moistened.
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Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats.
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Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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Gently drop a teaspoon of batter at a time into the hot oil, staying as close to the oil as possible to avoid splattering. Fry hush puppies until golden brown, about 3 minutes per batch.
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Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.
