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Quick and Easy Hush Puppies Recipe

Recipe by: Denise

"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."

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook15 m
Ready In35 m

1Mix corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until blended.
2Stir eggs and evaporated milk into dry ingredients until moistened.
3Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats.
4Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
5Gently 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.
6Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.

Footnotes

Cook's Notes:
This recipe is written for the Jiffy(R) corn muffin mix, which is very sweet. If you use another brand the balance of flavors will be off and you will likely need to adjust the seasonings.
If the hush puppies are not done enough, you can put them in the microwave for 30 seconds to finish them.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients