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Tuesday, April 26, 2016

Hush Those Barking Dogs with this Recipe

Hushpuppy is a cornbread ball. They are small and savory, not to mention deep fried. You will often find them being served  with seafood as well as other deep fried foods Using ground corn in cooking was introduced to the culinary world by Native Americans. The cherokee, chickasaw, choctaw, creek and seminole were the first to cultivate corn and use it as a main staple in their diets. Cornbread was also popular during the American Civil War because it was very cheap and could be made in many different sizes and forms. The legend of the hushpuppies is that they gained their name from confederate soldiers who tossed the fried cornbread to quell the barks of their dogs.

Hushpuppy ingredients include cornmeal, flour, eggs, salt, baking soda, choice of milk or buttermilk, and water. The recipe may also include onion, scallions, garlic, kernel corn, and peppers. Mix the batter to desired thickness and drop by spoonful into hot oil. Fry til crisp and golden brown. Cool and serve.

crab stuffed hushpuppies.

1 cup self-rising white cornmeal mix 
1/2 cup self-rising flour 
3 green onions, thinly sliced 
1/2 cup finely chopped red bell pepper 
1 tablespoon sugar 
1/4 teaspoon salt
8 ounces fresh lump crabmeat, picked
1 large egg
3/4 cup beer
Vegetable oil

Stir together cornmeal mix, flour, green onions, bell pepper, sugar, and salt in a large bowl. Stir in crabmeat, egg, and beer until just moistened. Let stand 10 minutes. Pour oil to depth of 2 inches into a Dutch oven; heat to 360°. Drop batter by tablespoonfuls into hot oil, and fry, in batches, 2 to 3 minutes or until golden brown, turning once. 

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