I’ve been playing with different batters for hush puppies. I have the flavor I want, but can’t get the texture right. Right now, I’m using 1/2 cup cornmeal and 1/4 cup flour, and a teaspoon of baking powder. They are coming out to airy, and the cornmeal it almost gritty, a little on the dry side, also. I want a nice dense puppy, with some moisture in it. I’m frying them at 375*, just until they brown. Thoughts?
Maybe try adding some milk or water ;)
In all seriousness though…I’ve never made them but what about an egg or two in the batter?
Maybe try using a finer ground cornmeal as well.
Check out Paula Deen’s recipe on food network. Calls for egg and buttermilk and baking soda not powder. The buttermilk and baking soda will react to give lift. I’d think the egg and buttermilk will give it the moisture you’re missing. You can use baking powder along with milk instead.
Oh yes, I should mention, I also used milk (1/4 cup IIRC) and an egg. Also, onion powder, galrlic salt, and garlic powder. I’ll check out Paula’s. if anyone should know how to do hush puppy, it’s her. ;D
Don’t know if it would work but I like to include some whole kernal corn in my corn bread. either fresh off the cob or frozen is fine. Also giving them a little time for the cornmeal to hydrate helps with the graininess
I haven’t made hush puppies in years but do you guys think adding an extra egg yolk or two might help with the texture/density?
Also, like any dough, a good bench rest will really make a difference - let the dough sit around for a few hours before you do anything with it to allow the flour to soak up all the moisture it can.
Great Idea Phil. That actully never occured to me. Think I will go whip up some dough right now, then fry the little suckers tonight. Thanks! Just might get the results I’m after, then.
How’d it go? I always add kernel corn to my hush puppies too. Don’t forget to fry them in the same oil you used for frying catfish. Or at least that’s how we did it back home.
I actually have not had time to do it yet. Masybe this weekend. I’ll be sure and let you know when I do.
This sounds like a logical approach, but will it work with the chemical leavening agent? My concern would be that an extended rest would exhaust the baking soda unless you use a slow acting or double acting powder.
a doubleacting powder is a must if your going to rest it. I think of corn bread/hushpuppies as more of a batter than a dough. but giving them a little bit to rest and hydrate is good. When I am doing cornbread I put the cast iron pan in the oven at 500 or whatever the oven can manage with a lump of shortening and then mix my wet and dry igredients and let them sit until the fat is smoking.
The suggestion about an egg is good, might modify the flavor though. An egg white might work out better than the whole egg but eh. Play with it.
Too airy and all that baking powder? Cut the baking powder out and they come out too dense I bet. Try for something in the middle…
Also, if you use JUST egg whites, whip them until they’re fluffy and airy before adding and it’ll change the texture.
Leave out the baking powder, used self-rising corn meal.
Add a tablespoon of oil (or bacon grease) or butter.
Add 1 egg.
Mix the wet ingredients (buttermilk/oil/egg) well before mixing with the dry.
Let the batter sit for about 30 minutes to soften the meal to take the “grittiness” away. Add a little more liquid before cooking to get the batter consistency right if necessary.
This is good. 
Also bacon grease? I keep a lot of lard around… a mixture of lard and butter is good for pie crusts, don’t know how that’ll work for these things. Lard has a certain mouth feel to it. It’s also healthier than butter…
The Turbucle has spoken. I really like your ideas. I find them fresh, and informative. i would like to subscribe to your newsletter. I think with your suggestions, and bits and pieces I have pulled from some others, tomorrow will be the day. I’ll taake some pics too. eally hope they come out like I am hoping.
I like the consistancy of the batter to where it will stick to a spoon so you have to use the “2 spoon method”. Take one spoon and scrape it into the grease off the other. You will have to play with that a little to get it where you want it.
After you get the base where you like, then comes the fun of adding chilli powder, finely chopped onions, etc. 
I’m really excited to do some jalapino cheddar ones. Hoping to do it today, but friggen bad back / migrane. >:(
My vote goes to the Tubercle. I mean he is from “Sweet Caroline” ;D
I’ve found the best hushpuppies to come from south of the Mason-Dixon Line.
I like the bacon grease tip.
Thanks for the confidence ;D
Hush Puppies ain’t nothing but little chunks of corn bread.
Some day I might break down and pass along the ol’ secret cornbread recipe.
My daughter was 30 before I gave her the recipe. Still haven’t given to my son or other daughter, they haven’t proven themselves worthy yet.
Hint: It has as much to do with techniqe as ingridients.
And it ain’t got nothing to to do with that Satan-sifted Spawn of Hell Jiffy Mix!
It might be fun to do in 18th Century prose.