Cask & Barrel

Hush Puppies

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.

Cornmeal, regular or stone ground, 1 cup
Flour, enriched all-purpose, 1/2 cup
Baking powder, 1 teaspoon
Salt, 1 teaspoon
Salad oil, bacon fat or melted shortening, 2 tablespoons
Egg, beaten, 1
Water, 1/2 cup
Salad oil or fat for frying, 2 tablespoons

Measure cornmeal and flour; add baking powder and salt and sift into mixing bowl. Add salad oil, bacon fat or melted shortening, egg and water.

Meanwhile heat fat for frying in skillet over moderate heat. Drop in the thick batter by spoonfuls from side of spoon to make an oblong patty. Cook to a crisp golden brown, turn; press down with spatula to flatten slightly and brown.

Drain on absorbent paper. Makes 12 hush puppies about 3 1/2 inches long.

Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

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