How to Make: Corn Hush Puppies
1-1/2 cup of corn meal mix
1 box jiffy
1 can whole kernel corn
2 eggs
1/2 cup water
1/2 cup of milk
2 tbsp. cooking oil
*mixture should appear thick, make into balls and pan fry
Cooking with Curt- Corn Hush Puppies
Join Chef Curt at Wildwood Barbeque in Union Square, New York City as he makes Corn Hush Puppies. Listen to the recipe until the end and there may be a secret treat for you when you come to the restaurant. For more information visit us at Wildwoodbbq.com or brguesthospitality.com.
RECIPE
Hush Puppies
2 C AP Flour
2 C Corn Meal
4 tsp Baking Powder
1.5 tsp Salt
1 ¾ C Cream Corn
½ c Fresh or frozen corn
1 C Mince Onion
2 Whipped Eggs
4 tbsp Blended or vegetable oil
Mix first four items and add Corn, creamed corn, onion, eggs, oil
Stir well
Carefully drop spoons full into hot oil
4-5 minutes till golden brown and done
Drain on brown paper and Serve
Maple butter
1 lb butter sofented
¾ c maple syrup
3 tbsp maple sugar
Whip till fully incorporated
Remoulade
1 c Mayo
juice of one lemon
2 cloves garlic
Puree till smooth in blender or food processor
Add ½ c favorite spice blend- Ol Bay etc...
Hush Puppies
How to make southern hush puppies, perfect with fried seafood. If you like Long John Silver's Hush Puppies, you will love these!
Ingredients:
1 and 1/2 cups all-purpose flour
1 and 1/2 cups cornmeal
2 Tablespoons baking powder
2 Tablespoons sugar
1 Tablespoon baking soda
2 teaspoons kosher salt or 1 teaspoon table salt
1/2 teaspoon cayenne pepper
1 and 1/4 cups buttermilk
(not 1 and 1/2 cups, I miss spoke in the video)
2 eggs
1 onion (grated is best)
1 Tablespoon jalapenos or more!
oil for frying @ 350 to 375F
Tartar sauce for serving
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Sweet Onion Hush Puppies | Classic Southern Recipe | Faye Thompson | @southerncooking
Hush Puppies
1 ½ c flour
1 c yellow cornmeal
½ c grated cheddar cheese
4 tsp baking powder
1 tsp salt
1 onion, grated
2 eggs
1 c beer
Mix all ingredients together. Fry in peanut oil at 350°F in a 2-inch deep frying pan. Drop by teaspoon into the hot oil until brown.
History
Sweet Onion Hush Puppies are a popular southern dish that originated in the United States. The history of hush puppies can be traced back to the antebellum period in the American South, where enslaved people would fry leftover cornmeal batter to feed to their dogs to hush them up. Over time, the dish became a staple food for the enslaved people and eventually for all southerners.
Sweet Onion Hush Puppies were created as a twist on the classic hush puppy recipe. The addition of sweet onions gives the dish a sweeter and milder flavor, making it a popular side dish for fried seafood and barbecued meats.
Today, Sweet Onion Hush Puppies are widely popular in the South and can be found in many restaurants and diners throughout the region. They are also a staple at many seafood festivals and fairs, where they are enjoyed by locals and visitors alike.
Overall, Sweet Onion Hush Puppies are a delicious and beloved dish that continues to be a staple in southern cuisine and a reminder of the rich cultural and culinary heritage of the American South.
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0:03 Welcome message
0:07 Ingredients and Directions
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Kardea Brown's Hushpuppies Two Ways | Delicious Miss Brown | Food Network
Kardea fries up half of her sweet and savory cornmeal puffs with a fun Lowcountry twist — fresh okra right in the batter!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Hushpuppies Two Ways
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 45 min
Active: 45 min
Yield: 3 dozen
Ingredients
Hushpuppies:
Vegetable or canola oil, for frying
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1 tablespoon Miss Brown’s House Seasoning, recipe follows
1/2 teaspoon baking powder
1/2 sweet onion, cut into large chunks
1 large egg
3/4 cup buttermilk
3/4 cup thinly sliced okra
Nonstick cooking spray, for the cookie scoop
Whipped Honey Butter:
1 stick (8 tablespoons) salted butter, at room temperature
1/4 cup honey
Kosher salt
Miss Brown’s House Seasoning:
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
Directions
Special equipment: a cookie scoop; a deep-fry thermometer
For the hushpuppies: Pour enough oil to reach 3 inches up the sides of a Dutch oven. Heat the oil to 375 degrees F.
Combine the cornmeal, flour, House Seasoning and baking powder in a medium bowl. Pulse the onions in a food processor until finely minced. Add to the cornmeal mixture and stir to combine. Add the egg and enough buttermilk to moisten into a batter. Separate half of the batter to another bowl, then stir the okra into one of the batters. (Make sure the batter isn’t too thin. It should hold its shape when scooped out with a spoon.)
Arrange some paper towels in a baking sheet and place a wire rack on top. Working in batches, drop heaping teaspoonfuls of each batter into the hot oil using a cookie scoop coated with nonstick cooking spray, and cook until golden brown, 2 to 2 1/2 minutes depending on the size (see Cook's Note). Drain the hushpuppies on the wire rack.
Meanwhile, make the whipped honey butter: Beat the butter and honey in a bowl with a hand mixer at medium-high speed until light and fluffy. Season with salt. Serve with the hushpuppies.
Miss Brown’s House Seasoning:
Yield: 5 tablespoons
Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.
Cook’s Note
Cut open the first hushpuppy after frying to make sure they're done all the way through. The cooking times always vary with hushpuppies because of the size differences.
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Kardea Brown's Hushpuppies Two Ways | Delicious Miss Brown | Food Network
Southern-Style Hush Puppies Recipe
This hush puppies recipe makes one of my favorite Southern side dishes. Bite into the crunchy cornmeal coating and you're greeted with the most fluffy and flavorful inside, studded with sweet corn kernels and chopped green onion. Serve your hush puppies the traditional way, with barbecue or fried seafood.
Try this recipe today: