← Back to Search Results
frying American, Southern
Corn Dodgers (Hush Puppies)

Photo by: Joey DeLeo
Comments: 0
 

Recipe

It’ difficult to say what the original corn dodgers were like because there are hundreds of recipes. Essentially you mixed up cornmeal with water or whatever else you had on hand that might improve the taste—eggs, milk, wild onions, or bacon grease, for instance—then you fried it or baked it in a small oval cake.

The variations all had names depending on how they were shaped or prepared. These included corn dabs, hoecakes, and hush puppies, but sources disagree about which one was which.

My experiments with historical recipes for fried and baked cornmeal and water cakes (often called corn pone or johnnycakes) convinced me that these disappeared for good reason.

Hush puppies are the surviving example of the corn-cake genre, and they are extremely popular in East Texas. Consider making hush puppies when you are already heating oil for fried catfish or fried chicken.

Yield:  About 20

Ingredients

  • 2½ cups yellow cornmeal, plus more if needed
  • 2 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 cups buttermilk
  • 1 egg, beaten
  • 3 tablespoons chopped onion
  • Peanut oil for deep-frying

Directions

Mix the cornmeal, sugar, flour, baking soda, salt, and baking powder in a bowl.

Beat the buttermilk and egg together and combine with the dry ingredients and onion. The batter should be stiff enough to hold its shape. If the batter is too soft, add more cornmeal until it is firm enough to hold shape.

In a deep frying pan, pour peanut oil to a depth of 2 inches and heat to 350°F.  Drop heaping tablespoons of batter into the hot oil and fry for 3 to 4 minutes, until golden brown.   Maintain the oil temperature and fry in batches of four or five.

Drain on paper towels and hold in a warm oven until all the hush puppies are finished. Serve hot.

WILD ONION CORN DODGERS: Substitute 3 tablespoons chopped wild onions or scallions for the chopped onion and proceed as directed.

JALAPEÑO CORN DODGERS: Add a tablespoon of minced fresh jalapeño chiles and proceed as directed.


© 2007 Robb Walsh

Note from Cookstr's Editors

Nutritional information is based on a serving size of 1 Corn Dodger.

 

Nutritional Information

Nutrients per serving (% daily value)

134kcal (7%)
72mg (7%)
0mg (1%)
7mcg RAE (0%)
104mg
24mg
3g
3g
2g
17g
12mg (4%)
282mg (12%)
1g (6%)
6g (9%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
food-to-live-by Food to Live By
by Myra Goodman
cook-with-jamie Cook with Jamie
by Jamie Oliver
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
desserts-4-today Desserts 4 Today
by Abby Dodge
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
lucid-food Lucid Food
by Louisa Shafia
living-raw-food Living Raw Food
by Sarma Melngailis
martin-yans-china Martin Yan's China
by Martin Yan
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?