Several people indicated, after my One-Liner Wednesday post that they have never had hush puppies, haven’t had good hush puppies, or can’t find hush puppies on a menu near them. I couldn’t leave this subject without addressing those problems. So, I asked my good friend and favorite bartender, Cheryl to share her recipe. Please visit her site and see how a Louisiana style hush puppy is made. Prepare to be hungry.
This post is dedicated to my good and dedicated blogging buddy Dan over at No Facilities who recently suffered a travesty of the culinary kind when a restaurant he tried offerd up their own (abomination) version a true Southern favorite-the beloved fried cornbread delight know as a hush puppy.
The first recorded use of the word “hush-puppy” dates to 1899. The name is often attributed to hunters, fishermen, or other cooks who would fry some basic cornmeal mixture (possibly that they had been bread-coating or battering their own food with) and feed it to their dogs to “hush the puppies” during cook-outs or fish-fries. Other legends date the term to the Civil War, in which Confederate soldiers are said to have tossed fried cornbread to quell the barks of their dogs.
This, for the record, is a photo of a real, authentic, Louisiana style hush puppy.
Notice the crispy…
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