Nope, there isn’t a whole lot that I can say other than YUM! These little balls of flavor can’t help but be a perfect side to so many different meals. Stew, beans, fried fish, baked salmon, etc etc etc. Slap some butter on them and they become even BETTER!
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Down south, cornbread can be found on the table at most dinners. With that being said, we like to change it up while still having a classic … well, somewhat! Cornbread is great, don’t get me wrong, but it’s a blank canvas so why not have some fun.
Just a side note, this batter can easily be used as a cornbread and baked as well as being done as hushpuppies.
What you’ll pretty much do is throw together all the ingredients and adjust to the consistency you desire. I personally don’t like a ‘thick’ batter, they tend to make the final product (hushpuppy or cornbread) dense. I like them light and airy so this is going to look a little thinner than most but it’s going to be perfect!
Mix together all the ingredients and then spoon the mixture into a deep cast iron dutch oven with vegetable or canola oil that’s been heated between 350˚ – 375°. You don’t want to drop too many at one time or too fast so that the oil temperature doesn’t drop too much or too fast.
Once they start turning golden, turn them with a slotted spoon and cook the other side. The whole process takes about 5-7 minutes. It’s quick so don’t walk away!
The recipe I have listed here is for quite a crowd and will make approximately 25 hushpuppies. You can scale it down or store in an airtight container in the fridge for up to 3-4 days. I personally don’t care for reheating these so I’ll store the batter and make a fresh batch to go with our leftovers! When doing this, you may find that it has become thicker, just add a little milk and you’re good to go!
Cajun Hushpuppies
Ingredients
- 1 egg beaten
- ½ cup milk
- 1 ¾ cup yellow corn meal
- 1 can cream corn
- 1 tsp sugar
- ¾ cup flour all purpose
- 1 cup medium cheddar cheese shredded
- 1 fresh jalapeno diced
- 1 Tbsp butter melted
- 2 tsp onion powder
- Canola/Vegetable Oil for frying
Instructions
- Heat oil in a large dutch oven until it reaches 350° – 375°.
- Mix together all dry ingredients and combine well.
- Whisk together dry ingredients with melted butter, milk, and egg.
- Once the batter is well combined, fold in jalapenos and cheese.
- Carefully, using a tablespoon, spoon in the batter a few at a time.Do not add too many at one time.
- After the hushpuppy starts to turn golden, use a slotted spoon to turn and cook the other side.
- Remove from oil and place on a paper towel.