Hushpuppies

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These are just ok to me. We substituted onion powder for the chopped onion, and the flavor was good, but they weren't nearly as light as we had hoped, and were pretty dry.

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I'm a southern girl and these are definitely the best hushpuppies I have ever eaten, very light and delicious!

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Too much buttermilk (use 3/4 cup and not enough flavor. I'm thinking it's like a meatloaf recipe that only included the meat. I would use 1/2 flour and 1/2 corn meal next time and add shrimp, salmon, fish, potato, something else. I ended up adding more onion, sugar, maple syrup, and cooked bacon. They were really yummy in the end. Without the additions, you have simply bland fried cornbread. Test your first batch and adjust Sorry, Paula. You may want to take your name off of this one.

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These are light and delicious. They might be the best hushpuppies I've ever had. I used a Vidalia onion for its sweetness and added 6 scallions for color and stronger onion flavor - yum! I followed the recipe directions for combining the wet and dry ingredients and had no problem at getting the proper consistency.

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To Chef #816552 Don't know what planet you are living in if you can't find self rising cornmeal or flour. BTW, you can add the buttermilk and eggs all at once to the dry ingredients if you do 2 things: 1. beat the eggs in the buttermilk 2. once added to the dry ingredients, don't over mix, just combine and then let it rest for about 15 minutes before frying off. If you over mix, it will be too cakey. Onions should be grated (drain off juices or reduce liquids to compensate or at least minced and peanut oil is fine but not necessary.

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I'm giving this three stars for a few reasons that have more to do with the recipe presentation than the recipe: 1. for those of us who don't live in the south, the recipe should include salt/baking powder amounts for standard ground corn meal and all-purpose flour. 2. should include instructions on properly adding milk and eggs, as noted in other reviews. 3. The onion really should be grated or finely minced, not chopped. 4. I added a sprinkle of garlic powder, onion powder, and cayenne to add flavor, and I don't use peanut oil because most of what you buy at the store is already rancid. If you're into green oils, which I think everyone should be, an excellent choice for frying is grapeseed, or grape-ola, which is a mixture of grapeseed and high oleic, low smoking canola. Otherwise, it was perfect!

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They were only okay in my opinion. I wish I had read jimjackson's review re: WHEN to add the buttermilk before I made. They were very "dough-y" and nothing special. I will make again and re-review. Hoping that suggestion makes a difference in the consistency of these puppies.

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These are awsome hushpuppies, but I think I would add some honey to them to give them just a slight hint of sweet. I use honey in my package corn bread muffin mix too!

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I used grated onion and also added some hot sauce. They were very good. As another reviewer cautioned, do not just dump in the egg and buttermilk. Add at about 1/4 each time to get the right consistency. I used a small cookie scoop to drop the pups in the oil. I think next time I will add some more spicing to them, though.

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For those of you who have never made hush puppies before, like myself. Please follow the directions as stated with one minor exception. DON'T just add the buttermilk to the egg and dump in the bowl. Mix the dry ingredients, add the egg THEN add buttermilk until the mixture resembles sticky bread dough (this should have been included in the directions!. You may not need the full quantity of buttermilk. If the mixture is to dry add more buttermilk.

Bottom-line, I followed the directions to the "T" and mine ended up being the consistency of cake batter. I didn't know what to expect so I had no idea of what the batter should have resembled. I had to find the correct directions on another website after this failure.