Quick and Easy Hush Puppies

Ingredients List

• 2 (8.5 ounce) packages dry corn muffin mix (such as Jiffy®)

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon ground black pepper

• ½ teaspoon cayenne pepper

• 3 eggs

• 1 (5 ounce) can evaporated milk

• 1 (14.75 ounce) can cream-style corn

• 1 quart vegetable oil for frying, or as needed

• 1 pinch salt to taste

Instructions

1. In a large bowl, mix together the corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper until everything is evenly combined.

2. Add the eggs and evaporated milk to the dry ingredients, stirring until the mixture is moistened and well-blended.

3. Stir in the cream-style corn to the batter, creating a smooth and moist mixture. Let the batter sit while you heat the oil.

4. Heat oil in a deep fryer or large pan to 375°F (190°C).

5. Carefully drop spoonfuls of batter into the hot oil, making sure to keep the drops close to the surface to prevent splattering. Fry the hush puppies until golden and crisp, about 3 minutes per batch.

6. Remove the hush puppies using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Optionally, sprinkle with salt before serving.

Cook’s Tip

Nutrition Information (per serving)