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Shrimp-and-Corn Hush Puppies

Shrimp-and-Corn Hush Puppies

With the addition of shrimp and corn, Shrimp-and-Corn Hush Puppies become more of a side dish than a bread. Enjoy this coastal twist on the traditional hush puppy.

Southern Living JULY 2012

  • Yield: Makes 8 to 10 servings (about 2 dozen hush puppies)
  • Hands-on: 25 Minutes
  • Total: 35 Minutes

Ingredients

  • Vegetable oil
  • 1 1/2 cups self-rising white cornmeal mix
  • 3/4 cup self-rising flour
  • 3/4 cup diced sweet onion (about 1/2 medium onion)
  • 1 1/2 tablespoons sugar
  • 1 1/2 cups chopped cooked shrimp (about 3/4 lb. peeled)
  • 1 (8 1/4-oz.) can cream-style corn
  • 1 large egg, lightly beaten
  • 3/4 cup buttermilk

Preparation

1. Pour oil to depth of 3 inches into a Dutch oven; heat to 375°. Combine cornmeal and next 5 ingredients. Add egg and buttermilk; stir just until moistened. Let stand 10 minutes.

2. Drop batter by rounded tablespoonfuls into hot oil, and fry, in 3 batches, 2 to 3 minutes on each side or until golden. Keep warm in a 200° oven.

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Shrimp-and-Corn Hush Puppies Recipe

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