History of Hushpuppies Hushpuppies are finger-shaped dumplings of cornmeal that are deep-fried and traditionally served with fri...
History of Hushpuppies
Hushpuppies are finger-shaped dumplings of cornmeal that are deep-fried and traditionally served with fried catfish. Also know as corn dodgers, they are especially popular throughout the South. There are several interesting stories of the origins of hushpuppies:
The
oldest story is that hushpuppies originated in the settlement of
Nouvell Orleans (later called New Orleans, Louisiana), shortly after
1727. They were created by a group of Ursuline nuns who had come from
France. The nuns converted cornmeal into a delicious food that they
named croquettes de maise. The making of these croquettes spread
rapidly through the southern states.
An
African cook in Atlanta is said to have given the name hushpuppy to
this food. When frying a batch of catfish and croquettes, a nearby
puppy began to howl. To keep the puppy quiet, she gave it a plateful
of the croquettes and said, “hush, puppy.” Since the name was cut, it
stuck. This same story is also attributed to a Creole cook.
Hunters
and trappers could be on the trail for days at a time. At suppertime
the hunting dogs would get hungry, so the hunters would mix a batter out
of cornmeal or flour and cook it in grease on the campfire. Then they
would throw the fried dough to the pups, telling them to be quiet, shut
up, or “hush.”
Confederate
soldiers would sit beside a campfire preparing their meals. If they
detected Yankee soldiers approaching, they would toss their yapping dogs
some of the fried cornmeal cakes with the command “Hush, puppies!”
In the
South, the Salamander was often known as a “water dog” or “water puppy.”
These were deep-fried with cornmeal and formed into sticks. It is
said they were called hushpuppies because eating such lowly food was not
something a southern wife would want known to her neighbors.
Hushpuppy Recipe – How To Make Hushpuppies:
The following recipe is from my friend Andra Cook of Raleigh, North
Carolina. Andra says, “My mother-in-law, Belle Cook, would make these
hushpuppies, cooking them in an iron pot over an open fire at the Neuse River
in North Carolina. They were delicious with fresh fish, cole slaw, French
fries, and a big dose of fresh air. They never tasted so good!
Prep
Time: 10 minutes
Cook
Time: 5 minutes per batch
Yield: 2
dozen
Ingredients:
4 cups
vegetable oil
2 cups yellow cornmeal
1 cup all-purpose flour
1 egg, beaten
3/4 teaspoon salt
1/4 teaspoon baking soda
2 cups milk or buttermilk
2 cups yellow cornmeal
1 cup all-purpose flour
1 egg, beaten
3/4 teaspoon salt
1/4 teaspoon baking soda
2 cups milk or buttermilk
Instructions:
In a large mixing
bowl, combine cornmeal, flour, egg, salt, baking soda, and milk or buttermilk.
Mix until batter is smooth and free of any lumps. Batter should be
stiff (if batter is too dry, add milk; if batter is too thin, add cornmeal).
Andra's comments:
"Add the liquid until it gets to the batter consistency desired.
Some recommend stiff batter while others seem to go for towards pancake
batter. I think the proper consistency is in between."
In a cast-iron skillet or
a large heavy fry pan over medium-high heat, heat vegetable oil to 350 degrees
F. or until a small amount of batter dropped into the hot oil sizzles and
floats. Do not let the oil get too hot or the center of the hushpuppies will
not cook thoroughly.
Using two spoons,
push a small amount of batter into hot oil (370 to 380 F). After about 10
seconds, hushpuppies will float to the top and begin to brown. Fry for
approximately 5 minutes or until golden brown, turning to brown all sides.
Remove from oil and
place hushpuppies on paper towels; continue cooking the remaining batter (fry
in small batches, adding 4 to 6 hushpuppies to the oil at a time).
NOTE:
They can be held in a 200 F oven until serving time (approximately 30 minutes).
Serve hot.
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