HUSH PUPPIES (for six)


“There is a well-known legend about the fried corn bread known as hush puppies. Legend has it that in the days during the Civil War, Southerners would sit beside a campfire out-of-doors to prepare their meals. They would fry their cornmeal batter, and if Yankee soldiers came close, they would toss one or more of the fried cakes to their yapping dogs with the command, ‘Hush puppies’.”

2 cups cornmeal, preferably water or stone ground

1 tablespoon flour

½ teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt, if desired

3 tablespoons finely chopped scallions

1 cup plus 3 tablespoons buttermilk

1 egg, lightly beaten

corn, peanut or other vegetable oil for deep frying



1. Sift together the cornmeal, flour, baking soda, baking powder and salt into a mixing bowl. Add the scallions, buttermilk and egg. Stir until thoroughly mixed.

2. Heat oil to 375* and drop the batter by spoonsful (about 2 teaspoons) into the hot oil. Fry until golden brown, 3 to 4 minutes. Drain and serve hot.


from Craig Claiborne’s Southern Cooking

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