← 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.
 

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
desserts-4-today Desserts 4 Today
by Abby Dodge
baked-explorations Baked Explorations
by Matt Lewis
mom-a-licious Mom-a-Licious
by Domenica Catelli
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
lidias-italy Lidia's Italy
by Lidia Bastianich
living-raw-food Living Raw Food
by Sarma Melngailis
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
martin-yans-china Martin Yan's China
by Martin Yan
flavor Flavor
by Rocco DiSpirito
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?