How To Make Hush Puppies With Corn

In a cast iron dutch oven or an electric skillet heat oil to 365.

How to make hush puppies with corn. Season with additional salt and pepper. Step by step instructions for jiffy cornbread hush puppies firstly add the jiffy cornbread box mix to a large bowl. Whisk the egg milk and onion. Step 2 stir eggs and evaporated milk into dry ingredients until moistened.

Add to dry ingredients just until combined. The cornmeal batter has flour cornmeal a little sugar and buttermilk as a sweetener and aiding in smoothing the batter. In a second bowl or large measuring cup whisk together the buttermilk eggs and onion. Mix corn muffin mix salt garlic powder onion powder black pepper and cayenne pepper in a bowl until blended.

Fry the hushpuppies in small batches of 4 or 5 until golden brown or about 2 minutes turning to make sure all sides are evenly browned. Shape batter into small balls using a small ice cream scoop. Fry in single layer batches in hot oil until golden brown about 2 minutes. Hush puppies are made up of corn meal batter that has garlic powder onion powder and a hint of paprika for some added spice.

Drop batter by tablespoonfuls into oil. Remove the hush puppies to paper towels to drain for a minute or two and then move them to the rack in the prepared pan. Use a tablespoon or small cookie scoop to drop the batter into the hot vegetable oil. To make the batter in a large bowl whisk together the cornmeal baking powder sugar and 1 teaspoon of salt.

Secondly add an egg to the jiffy mix. Stir in onion egg and corn. Mixed these all together and your batter is thick rich and creamy. Heat vegetable oil to 365 degrees f 185 degrees c.

Step 2 in a large mixing bowl combine corn meal baking powder salt milk and water. In a large bowl combine the cornmeal flour baking powder and salt. Add water and beer and form into a stiff batter. In a small bowl combine the cornmeal and flour.