Serve these golden brown hush puppies with a spicy remoulade sauce or honey butter to make them even more irresistible.
The slightly sweet cornmeal batter, lightly spiced with black pepper and studded with sliced scallions are a delicious delight. But the true mark of a great hush puppy is its texture — a crisp exterior that yields to a soft, fluffy center — and this recipe produces exactly that.
A staple of Southern and soul food cuisines, hush puppies are typically found on plates of barbecue and fried seafood. There are lots of myths around how the name came to be. found that the term predates the food item, and that the fritters went by other names in various parts of the country. “At least two decades before ‘hushpuppy’ appeared in print, South Carolinians were enjoying what they called ‘red horse bread,’” he writes.
This recipe starts with a mix of cornmeal and all-purpose flour. I experimented with different ratios and found that I preferred the texture that resulted from equal parts of each. Recipes editor Ann Maloney favored a 3-to-1 ratio of cornmeal to flour for the extra corn flavor it gave the hushpuppies, so I listed it as a variation in the recipe below should you feel the same.
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