I don't know about Doug's recipe, but for a store bought mix, I
strongly suggest 'House of Autry'. It's excellent by itself, but I
like to add some chopped jalapeno's. Their seafood breading mix is
also very good. It's light and doesn't change the taste of fish
from being overloaded with spices like other brands.

If you do try 'House of Autry' hush puppy mix, I suggest you back
off a wee bit from their suggestion of how much water to add. If you
don't, it can be a bit to runny and is hard to get a decent shape on
them as you scoop them into the oil. Since they cook so quick, you
can snack on them as you're working hard at that fish-fry. :^)

I understand your 'boo'boo' for not getting that recipe from your
mom, but I was wondering if you had any old cookbooks of hers or if
another family member might. It's just possible she wrote that
recipe down before she had it committed to memory.

-JimL



JohnH wrote:
When I was a kid, my dad would take me fishing at one of the fresh water lakes
in Puerto Rico. We would catch a washtub full of catfish and have a fish fry for
the neighborhood that afternoon. My mother would fix hush puppies to go with the
catfish. They were the best hp's I've ever had, and I've not been able to
duplicate them. I can't even come close!

Question: Who has a fantastic hush puppy recipe? Next, what is the recipe. My
mom died several years ago, and one of my biggest boo-boos was my failure to get
that recipe.

Help!

John
On the 'Poco Loco' out of Deale, MD

JimL wrote:
I don't know about Doug's recipe, but for a store bought mix, I
strongly suggest 'House of Autry'. It's excellent by itself, but I
like to add some chopped jalapeno's.

I know people who also like to add some finely chopped onion...and/or
some fresh or frozen corn kernels.


Their seafood breading mix is
also very good. It's light and doesn't change the taste of fish
from being overloaded with spices like other brands.

Sounds like it would be great for fried okra--another purely southern
delight...why, btw, is nothing like boiled okra, which is dreadful.


I understand your 'boo'boo' for not getting that recipe from your
mom, but I was wondering if you had any old cookbooks of hers or if
another family member might. It's just possible she wrote that
recipe down before she had it committed to memory.

If she cooked like my grandmother (an AL farm gal) did, it's
doubtful...'cuz Grandma was a "pinch of this" and a "handful of that"
cook. One of my uncles was determined to get her "recipe" for cornbread
(REAL southern cornbread, not the gawdawful stuff that most yankees and
city folk eat that isn't even close)...the only way to do it was by
following her around the kitchen each time he was around when she made
it, grabbing and measuring her pinches and handfuls till he came up with
the average amounts. Then he'd make some to find out how close it was to
hers. It took him several years of doing that, but he finally nailed it
and then gave the recipe to everyone in the family.

Peggie
----------
Peggie Hall
Specializing in marine sanitation since 1987
Author "Get Rid of Boat Odors - A Guide To Marine Sanitation Systems and
Other Sources of Aggravation and Odor"
http://shop.sailboatowners.com/detai...=400&group=327

http://www.seaworthy.com/html/get_ri...oat_odors.html

Peggie Hall wrote:

JimL wrote:
I don't know about Doug's recipe, but for a store bought mix, I
strongly suggest 'House of Autry'. It's excellent by itself, but I
like to add some chopped jalapeno's.

I know people who also like to add some finely chopped onion...and/or
some fresh or frozen corn kernels.


Onion is great in hushpuppies.


Their seafood breading mix is
also very good. It's light and doesn't change the taste of fish
from being overloaded with spices like other brands.

Sounds like it would be great for fried okra--another purely southern
delight...why, btw, is nothing like boiled okra, which is dreadful.


Boiled okra transcends dreadful. It smells funky, too, and it has a
slime-covered texture. But fried okra is great.




--
Email sent to is never read.

Absolutely! But this mix has onions in it. Just looked at
the package I had and it says 'HushPuppy Mix with Onions'.
However, I don't know if this means they also sell a mix
without onions.

-JimL

Harry Krause wrote:

Onion is great in hushpuppies.

I'm looking at a data file for Winn Dixie, and it shows a mix without
onions. UPC 73484-12303, WD code 0520038767. Carried by their Raleigh NC
division. Also carried by Merchants Distributors, Hickory NC, their code
19258. Shouldn't be hard for a retailer to order a case.

"JimL" wrote in message
...
Absolutely! But this mix has onions in it. Just looked at
the package I had and it says 'HushPuppy Mix with Onions'.
However, I don't know if this means they also sell a mix
without onions.

-JimL

Harry Krause wrote:

Onion is great in hushpuppies.

Peggie Hall wrote:

JimL wrote:
I don't know about Doug's recipe, but for a store bought mix, I
strongly suggest 'House of Autry'. It's excellent by itself, but I
like to add some chopped jalapeno's.

I know people who also like to add some finely chopped onion...and/or
some fresh or frozen corn kernels.


Their seafood breading mix is
also very good. It's light and doesn't change the taste of fish
from being overloaded with spices like other brands.

Sounds like it would be great for fried okra--another purely southern
delight...why, btw, is nothing like boiled okra, which is dreadful.


I understand your 'boo'boo' for not getting that recipe from your
mom, but I was wondering if you had any old cookbooks of hers or if
another family member might. It's just possible she wrote that
recipe down before she had it committed to memory.

If she cooked like my grandmother (an AL farm gal) did, it's
doubtful...'cuz Grandma was a "pinch of this" and a "handful of that"
cook. One of my uncles was determined to get her "recipe" for cornbread
(REAL southern cornbread, not the gawdawful stuff that most yankees and
city folk eat that isn't even close)...the only way to do it was by
following her around the kitchen each time he was around when she made
it, grabbing and measuring her pinches and handfuls till he came up with
the average amounts. Then he'd make some to find out how close it was to
hers. It took him several years of doing that, but he finally nailed it
and then gave the recipe to everyone in the family.

Peggie
----------
Peggie Hall
Specializing in marine sanitation since 1987
Author "Get Rid of Boat Odors - A Guide To Marine Sanitation Systems and
Other Sources of Aggravation and Odor"
http://shop.sailboatowners.com/detai...=400&group=327

http://www.seaworthy.com/html/get_ri...oat_odors.html



For those who are really interested:

("hVS "pVpI) [f. hush v.1 + puppy n.]
1. U.S. (See quots.)
1918 Dialect Notes V. 18 Hushpuppy, a sort of bread prepared very
quickly and without salt. 1942 M. K. Rawlings Cross Creek Cookery 28
Fresh-caught fried fish without hush puppies are as men without women.
1947 This Week Mag. (U.S.) 4 Oct. 27/1 What's a hush puppy? You mean you
don't know that Southern fried bread like a miniature corn pone—but
glorified? It's made of the white cornmeal of the South, smooth and fine
as face powder. 1960 Harper's Bazaar July 48 Crisp, brown ‘hush
puppies’, crunchy morsels of deep-fried cornmeal batter. 1964 Cookbk.
(Amer. Heritage) (1967) 220 Hush Puppies are usually served with fried
fish. 1967 Daily News (N.Y.) 5 Mar. ii. 4 I'm going to eat
hush-puppies, wear a snuffler and every night sing ‘Silent Night’.


--
Email sent to is never read.

On Sat, 08 Nov 2003 00:22:27 GMT, Peggie Hall wrote:

JimL wrote:
I don't know about Doug's recipe, but for a store bought mix, I
strongly suggest 'House of Autry'. It's excellent by itself, but I
like to add some chopped jalapeno's.

I know people who also like to add some finely chopped onion...and/or
some fresh or frozen corn kernels.


Their seafood breading mix is
also very good. It's light and doesn't change the taste of fish
from being overloaded with spices like other brands.

Sounds like it would be great for fried okra--another purely southern
delight...why, btw, is nothing like boiled okra, which is dreadful.


I understand your 'boo'boo' for not getting that recipe from your
mom, but I was wondering if you had any old cookbooks of hers or if
another family member might. It's just possible she wrote that
recipe down before she had it committed to memory.

If she cooked like my grandmother (an AL farm gal) did, it's
doubtful...'cuz Grandma was a "pinch of this" and a "handful of that"
cook. One of my uncles was determined to get her "recipe" for cornbread
(REAL southern cornbread, not the gawdawful stuff that most yankees and
city folk eat that isn't even close)...the only way to do it was by
following her around the kitchen each time he was around when she made
it, grabbing and measuring her pinches and handfuls till he came up with
the average amounts. Then he'd make some to find out how close it was to
hers. It took him several years of doing that, but he finally nailed it
and then gave the recipe to everyone in the family.

Peggie
----------
Peggie Hall
Specializing in marine sanitation since 1987
Author "Get Rid of Boat Odors - A Guide To Marine Sanitation Systems and
Other Sources of Aggravation and Odor"
http://shop.sailboatowners.com/detai...=400&group=327

http://www.seaworthy.com/html/get_ri...oat_odors.html

Well Peggy, we're just like family! Post that recipe!!

John
On the 'Poco Loco' out of Deale, MD

JohnH wrote:

Well Peggy, we're just like family! Post that recipe!!

Ok

Put 2 tablespoons of lard or Crisco into an 8" cast iron skillet. (Must
be cast iron)
Put in oven and preheat oven to 425(F)

While pan is heating in oven, mix together:

2/3 cup stone ground corn meal (MUST be stone ground!)
1 tsp salt
1 tsp baking soda
1/3 cup self rising flour
2/3 cup butter milk
break 1 egg into it, add enough water to bring liquid to 1 cup
(egg is optional only if hens are laying well...otherwise, just add 1/3
cup water to buttermilk)

When oven is up to temp, pour melted shortening into batter, mix quickly
and pour into preheated pan. Bake at 425 for 25-30 minutes.

This WILL NOT taste like, nor have the same texture as, any corn bread
made from a mix! Corn bread was originally what came to be known as
"soul food." In the old south, flour was a real luxury that only the
rich could afford in enough quantity to make rolls and biscuits...the
poor had to be creative. Corn was plentiful, and so were grist mills to
grind it...buttermilk is what's left after the butter has been churned.
So they learned to make bread from corn meal, butter milk and
lard....with just a little bit of precious flour and some baking soda.

Commercial mixes use ground up corn meal (stone ground meal is crushed
between two big rocks), and include sugar--something no self-respecting
southerner would ever dream of. So those who are used to "yankee"
cornbread prob'ly wont' like the real thing. But to a southerner there's
nothing better than real cornbread slathered with freshly churned butter
and clover honey with a farm breakfast of cured ham, sausage, eggs, and
grits (which are a whole 'nother subject)...biscuits would be an added
luxury.

Peggie
----------
Peggie Hall
Specializing in marine sanitation since 1987
Author "Get Rid of Boat Odors - A Guide To Marine Sanitation Systems and
Other Sources of Aggravation and Odor"
http://www.seaworthy.com/html/get_ri...oat_odors.html

On Sat, 08 Nov 2003 04:25:14 GMT, Peggie Hall wrote:

JohnH wrote:

Well Peggy, we're just like family! Post that recipe!!

Ok

Put 2 tablespoons of lard or Crisco into an 8" cast iron skillet. (Must
be cast iron)
Put in oven and preheat oven to 425(F)

While pan is heating in oven, mix together:

2/3 cup stone ground corn meal (MUST be stone ground!)
1 tsp salt
1 tsp baking soda
1/3 cup self rising flour
2/3 cup butter milk
break 1 egg into it, add enough water to bring liquid to 1 cup
(egg is optional only if hens are laying well...otherwise, just add 1/3
cup water to buttermilk)

When oven is up to temp, pour melted shortening into batter, mix quickly
and pour into preheated pan. Bake at 425 for 25-30 minutes.

This WILL NOT taste like, nor have the same texture as, any corn bread
made from a mix! Corn bread was originally what came to be known as
"soul food." In the old south, flour was a real luxury that only the
rich could afford in enough quantity to make rolls and biscuits...the
poor had to be creative. Corn was plentiful, and so were grist mills to
grind it...buttermilk is what's left after the butter has been churned.
So they learned to make bread from corn meal, butter milk and
lard....with just a little bit of precious flour and some baking soda.

Commercial mixes use ground up corn meal (stone ground meal is crushed
between two big rocks), and include sugar--something no self-respecting
southerner would ever dream of. So those who are used to "yankee"
cornbread prob'ly wont' like the real thing. But to a southerner there's
nothing better than real cornbread slathered with freshly churned butter
and clover honey with a farm breakfast of cured ham, sausage, eggs, and
grits (which are a whole 'nother subject)...biscuits would be an added
luxury.

Peggie
----------
Peggie Hall
Specializing in marine sanitation since 1987
Author "Get Rid of Boat Odors - A Guide To Marine Sanitation Systems and
Other Sources of Aggravation and Odor"
http://www.seaworthy.com/html/get_ri...oat_odors.html

Thanks! Now here's a quickie cornbread (?) that's not too bad.

1 pkg Martha Wash Cornbread mix
1 pkg Martha Wash cornmeal muffin mix.

Do the cast iron skillet in the oven trick.
Mix both pkgs of mix together, following both recipes.

I like to add some prefried bacon chunks, or some corn, or both, along with some
onions.

This ain't real downhome, but it's not a bad substitute if in a rush.

John
On the 'Poco Loco' out of Deale, MD

Thank you both for the recipes, John & Peggie.

Regards
Doug King