hush puppies, southern cooking, Why hush puppies? Lore has it that hunters sitting around campfires would throw their hounds bits of corncake, telling them to “Hush, puppies.” I’m not sure why, with this origin story, hush puppies are now served with fish. This recipe is from the Junior League of Hampton Roads, Virginia.

INGREDIENTS

1 cup Mt. Folly Farm Hickory King Cornmeal or Bloody Butcher Cornmeal
2 cups canned corn, drained and pureed in blender
2 eggs
1 small onion, chopped
1 teaspoon baking powder
1 ½ teaspoons salt
Dash of sugar

INSTRUCTIONS

Mix all ingredients and drop by tablespoons into hot cooking oil. Cook until golden brown, remove and drain. Serves 6

Hush Puppies from Bluegrass Winners, Published by The Garden Club of Lexington, KY

INGREDIENTS

2 cups Mt. Folly Farm Hickory King Cornmeal or Bloody Butcher Cornmeal
1 egg, beaten
2 cups of milk
1/3 cup minced onion
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons flour

INSTRUCTIONS

Sift together the first 4 ingredients; add egg; milk and onion, stirring well. Carefully drop batter by level tablespoons into deep hot oil (370 degrees); cook only a few at a time, turning once. Fry 3 to 5 minutes until golden brown. Drain well on paper towels.