My grandma’s hushpuppy recipe is famous in our family. My grandparents left Arkansas when my dad was a baby and moved to California. They brought back all the southern traditions they could and this one is very popular. If you don’t know what a hushpuppy is, it’s basically like fried cornbread… kind of lol. To see what is in it keep scrolling!😋
INGREDIENTS
(makes 15 medium-sized hushpuppies)
- 2 ½ cups Cornmeal - ½ cup All-Purpose Flour - ½ cup Milk or Buttermilk - ¾ Water - 1 Large Egg or 2 Small - 1 tsp. Baking Powder - 1 tbs. Granulated Sugar - 1 tsp. Ground Cayenne Pepper - Salt & Pepper for taste - Onion
- Green Onion
- Jalapeño - Oil, to fry in a skillet
INSTRUCTIONS
Mix together all the ingredients (except your veggies). Preferably mix dry together first then the liquid ingredients. The consistency should be drier than cake batter or pancake batter but not super dense. The secret to getting them to fry perfectly is having more water than milk in the recipe.
Chop the onions and dice the jalapeno.
While chopping your onions and jalapenos, get the oil hot in the skillet. A cast iron skillet makes this a much easier recipe to achieve, that being said it's not totally necessary. Set it on high heat and let it warm up.
Now you can go ahead and add the chopped veggies to your mixture.
Taking a spoon (in this step you can tell if your consistency is okay), spoon up a bit of batter and plop it into the skillet. Once you can tell the skillet is hot turn it down a tiny bit so they brown fast but not so fast they do not cook in the center.
They will need to cook for about 30 seconds- 1 minute on each side. Once you plop about 4 in the pan the first one should be ready to flip. Flip them over and take them out once they are golden brown. Place them on a paper towel so they can cool and drain excess oil. Try not to overcrowd your pan, cooking will go significantly slower. Depending on your pan size stick to frying 5-8 at a time.
Once they have cooled down a little they are ready to enjoy!
So I am super impatient and mixed everything together at once. Ideally, you would mix dry then wet, and then together BUT I just mixed for a little longer to make sure everything combined. It also makes it easier to tell if you put too much liquid when you mix them separately.
I put onion, green onion, and jalapeno in.
This recipe is my grandma’s classic recipe but you can always add more to it, as this is the basic recipe. She sometimes adds okra, yellow squash, and other veggies like that. You could go wild and add bacon or ham!
I diced up 1/4 of an onion, a 1/4 cup of green onion, and one jalapeno.
Make sure it's all mixed through. Spoon the batter into the skillet. The consistency should be drier than cake batter or pancake batter but not super dense. The secret to getting them to fry perfectly is having more water than milk in the recipe. At this point, you will be able to tell if the consistency is right.
They will need to cook for about 30 seconds- 1 minute on each side. Once you plop about 4 in the pan the first one should be ready to flip. Flip them over and take them out once they are golden brown. Try not to overcrowd your pan, cooking will go significantly slower. Depending on your pan size stick to frying 5-8 at a time.
This is the color you are looking for. Golden brown😍
This is me and my grandma making them! I have seen her make them before but she taught me every step and secret this time around. We had so much fun making them (and eating them too)💗 Hope you enjoyed yet another recipe from my family. I hope they bring as much joy as they bring my family.
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