Many Southerners instantly associate hushpuppies with fried catfish, but these crispy balls of fried cornbread batter are much more versatile than that. They also appear alongside barbecue ribs, on a vegetable plate, or even as hors d’oeuvres, with cocktails. At The Old Mill, we’ve developed our own hushpuppy mix, which can be dressed up in all kinds of ways such as this corn-studded, jalapeno-flecked version.Print
Easy Old Mill Hushpuppies
- Prep Time: 15 mins
- Cook Time: 3 mins
- Total Time: 18 mins
- Yield: 12 Hushpuppies 1x
- Category: Biscuits & Breads
- Cuisine: Southern
- 1 cup Old Mill Hushpuppy Mix
- 1 large egg
- 1/2 cup buttermilk
- 3 tablespoons fresh corn kernels
- 1 tablespoon finely chopped jalapeno or bell pepper
- 1 tablespoon finely chopped onion, if desired
- Vegetable oil for frying
- Place the hushpuppy mix, egg, and buttermilk in a mixing bowl.
- Stir with a fork just to combine. Fold in the corn, pepper, and onion, if desired.
- Set aside.
- Place enough oil in a large, heavy skillet or pot to measure 2 inches deep.
- Heat over medium-high until the oil is hot, 365 degrees on a thermometer.
- Scoop or spoon generous tablespoons into the hot oil.
- Cook, turning once, until golden brown, about 3 minutes.