Homemade Hushpuppy

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oompapy has a good one...it's buried in a thread somewhere...
I found it...Oompappys recipe

1 cup white cornmeal
1/2 cup yellow cornmeal
1/2 cup flour
2 tblsp sugar (+/- to taste)
2 tsp baking powder (fresh)
1 tsp salt

3/4 to 1 cup milk
1 egg

Mix up your dry and wet ingredients separately.
Slowly add the wet to the dry while mixing, until you
have a moist dough that just barely wants to stick to
sides of the bowl. (* you may not need all the liquid *)
If the mixture is too wet, add a few pinches of flour and
cornmeal to firm it up. Too dry more milk.
Cover the bowl with a paper towel and let rest for about
15 mins. Do not mix again.

Scoop up a teaspoon size blob in a metal spoon
and simply push it with your thumb, or another spoon
into hot frying oil at least 2 inches deep.

After you get a few of them going in the oil, start flipping
them. Work quicky as they don't take long to cook.
When they are a nice golden color take them out and drain on
a paper towel. Eat Hot!!

I usually fry 10 to 12 at a time but would suggest only about
6 at a time until you get the hang of it.
My dearly departed hero named Justeen Wilson couldn't cook his way out of a wet paper bag..but will say the boy had one of the best hush puppy recipes I ever tried. This is an old email thread whereas Joe Wells was passing the recipe off to Bill Arnold. Only thing I can gharantee is if you cook em right they the best you ever had.


Soomebody else said all this stuff..I used to have the book with the recipe in it but I loaned it to person's unknown and aint seen it since>

Hey Bill, give this one a shot, it is darn good in my book.


Experimenting with some hush puppies today also. I
got to do about 1500 of them or so in about a week. I am going to try my
handy dandy mortar bag and see how fast I can whup them out!
Bill Arnold
Blues Hog

Justin Wilsons Hush Puppies

Recipe By:
Serving Size: 48
Preparation Time: 0:00
Categories: Cajun

Amount Measure Ingredient Preparation Method
2 cups Cornmeal
1 Ground cayenne pepper
1 cup Plain flour
2 Eggs beaten
1 teaspoon Baking powder
1 cup Buttermilk
1 teaspoon Salt
1 cup Green onion finely chopped
1/2 teaspoon Soda
2 tablespoons Bacon drippings hot
1/2 cup Parsley finely chopped
1/2 teaspoon Garlic powder (to taste)
1 Deep fat for frying

Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or
bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on
all sides. Now, I said above that this makes 48, I've never counted, so I
don't know for sure. But it sure does make a bunch. The main reason why I said 48 is because the program, MenuMaster, won't let you past that field unless you tell it something. Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have
enough for themselves to eat let alone feed their dogs, so when the old
hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!" Shared by "Fred
Towner" <townerf@cyberlink.bc.ca>


"Chocolate chip cookies and duct tape make the world go round"

Joe Wells
Student Technology Center
A350 University Union, University of Arkansas
Fayetteville, AR 72701
Phone 479-575-6835 FAX 479-575-8602 email jwells@uark.edu
Ya know I been googling around on that recipe of Justeen's and aint none of them tell how much cayeene peppa to add. Guess a person just add as much as they want. Thinking maybe 1 t. be a good starting point.


Tannehill Kid said:
Tried wittdog receipe tonite and will try BW next time
Well I watched him make em on TV one time and had the book where it was listed...dont recall him dragging out a grinder to grind up one cayenne peppa. Purty sure he used cayenne peppa from the jug or can etc.

I have 7 of Justin's cookbooks. I checked and the only hushpuppies listed in them has no cayenne listed. I would start with a quarter to a half teaspoon and go from there.
I had the Gourmet/Gourmand cookbook and nearly swear it was in there but aint seen it in years...so mighta copied the recipe off his TV show or sumthing. Know I have made em several times over the years.

lantern said:
3/4 teaspoon ground red pepper, preferably cayenne
1/2 teaspoon black pepper
1/4 teaspoon white pepper
Wow, I wouldn't have guessed that you could get away with that much pepper in a 2-cups-of-meal/flour recipe! Gonna have to try that.

(Corn flour, huh? I think I know where there's a health food store ... )
Yall sure Justin didn't mean 1 pinch of cayeen?

Hush puppies down here aint pepper hot at all, Theres enough of that in the main dishes
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