Hush Puppies With Cream-Style Corn Recipe

Cooking Directions

• STEP 1.In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar.
• STEP 2.Add cream-style corn, buttermilk, and beaten eggs to the dry ingredients. Mix until well combined.
• STEP 3.Heat oil in a deep fryer or large pot to 375°F (190°C). Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 2-3 minutes per side.
• STEP 4.Remove hush puppies from the oil and drain on paper towels. Serve hot.
• STEP 5.For best results, serve hush puppies with tartar sauce or a spicy remoulade sauce.

Cooking Tips

• Make sure the oil is hot enough before frying the hush puppies to ensure they cook evenly and become crispy.
• Use a spoon or ice cream scoop to drop the batter into the hot oil for uniform-sized hush puppies.
• Do not overcrowd the fryer or pot when frying the hush puppies, as this can lower the oil temperature and result in greasy hush puppies.

Storage and Serving

• Hush puppies are best served immediately while still hot and crispy.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the hush puppies in a preheated oven at 350°F (175°C) for about 5-10 minutes until heated through.