One year, our church group, a little church named Calvary Baptist, a "country" church, so to speak, decided to do a fish fry at a lake cabin owned by one of the members. It was a nice, quiet day to relax and, as the fish came in for frying, I got to work on frying up my version of the classic hush puppy. Hushpuppies, as you may know, are served with melted butter because they tend to be rather dry in most recipes. But I didn't want to make a butter sauce. Wasn't the oil enough grease? So, I added in creamed corn, and wow! What a stroke of genius! Hushpuppies were neither dry nor greasy, and they had plenty of corny flavors!
- 2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tbsp sugar (optional)
- 2 tsp baking powder
- 3 tbsp dried minced onion
- 1 tsp salt
- 1/2 tsp baking soda
- 1 beaten egg
- 3/4 cup buttermilk
- 3/4 cup creamed corn
- Mix all the dried ingredients together, whisking well.
- Blend the egg, milk, and corn together.
- Combine all together, then drop by the teaspoonful into the 375°F oil and cook until golden.