Quick and Easy Hush Puppies recipe

All Recipes Side Dish Hushpuppie Recipes

Ingredients

2 (8.5 ounce) packages dry corn muffin mix (such as Jiffy®)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
3 eggs
1 (5 ounce) can evaporated milk
1 (14.75 ounce) can cream-style corn
1 quart vegetable oil for frying, or as needed
1 pinch salt to taste

Nutrition Info

175.7 calories
carbohydrate: 21.5 g
cholesterol: 30.4 mg
fat: 8.7 g
fiber: 1.9 g
protein: 3.5 g
saturatedFat: 1.9 g
servingSize: -
sodium: 460.9 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until blended.

  2. Stir eggs and evaporated milk into dry ingredients until moistened.

  3. Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats.

  4. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  5. 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.

  6. Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.

Recipe Yield

20 servings

Recipe Note

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.

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