These fried sweet corn hush puppies are the perfect side to any late summer or fall meal. Golden brown cornmeal puffs served with homemade honey butter!
Ingredients
¾cupcornmeal
½cupall-purpose flour
1teaspoonTajin, optional
½teaspoonsalt
½teaspoonbaking powder
¼teaspoonbaking soda
1large egg
½cupbuttermilk
1cupfresh sweet corn kernels, about two ears
Oil for frying
Honey Butter:
½cupsalted butter
2tablespoonshoney
Instructions
For honey butter, allow butter to soften and then mash together with honey. Keep at room temperature to serve so it is dippable.
For hush puppies:
Add cornmeal, flour, salt, Tajin, baking powder, and baking soda to a medium bowl and whisk together. Whisk in egg and buttermilk to form a very thick batter. Fold in corn kernels.
Heat oil about 3 cups of oil in a sturdy pot to 350˚F. You only need a few inches of oil to fry these. When oil is hot, use a spoon to gently spoon in scant tablespoons of batter into the oil, being careful not to splash. Allow hush puppies to fry for 3-4 minutes, flipping them as needed to ensure even frying. Work in batches to not crowd the pot.
Remove golden brown hush puppies with a slotted spoon and allow to drain on a baking sheet with paper towel.
Repeat until you have used all your batter.
Serve hush puppies warm or at room temperature with honey butter.