Hush puppies came into my life when my best friend went to school in North Carolina. I’d visit her often and she’d take me to Cook Out where we’d stuff ourselves with milkshakes and hush puppies. We even went to the North Carolina State fair and ate an immense amount of hush puppies there. For those of you who are unfamiliar with this amazing treat, its deep-fried, crispy, savory sweet cornbread.
A few weeks ago my husband, baby and I went to North Carolina and stayed with my aunt in Charlotte. I relived my grad school days and went back to Cook Out and ate a boatload of hush puppies. I also hit up the local grocery store and bought some hush puppy mix to bring back with me to California!
Since it’s summertime, I added in some fresh corn and spiced it up with a Serrano pepper. Feel free to add garlic, chives, or cheddar cheese to make this recipe yours!
Hush Puppies
Ingredients
- 2 cups House Autry Hush Puppy Mix
- 1 cup water
- 1/4 cup grated sweet onion
- 3 garlic cloves, minced
- 1 serrano chili, minced
Instructions
- Add all the ingredients to a small mixing bowl and mix well. Set aside for 5 minutes.
- Heat oil to 375 F. Drop a tablespoons of batter into the hot oil. Cook for 5-6 minutes or until golden brown. Strain and place on a paper towel to drain excess oil.
