Source Attribution
Original Cookbook Name: Big Mama’s Old Black Pot
Published By: Stoke Gabriel Enterprises, Inc.
Year of Publication: 1989
Page Number: 22
Author / Contributor: Ethel Rayson Dixon
Hush Puppies are one of the most beloved components of Southern soul food—crispy, golden cornmeal fritters that have accompanied fish fries, barbecues, and seafood boils for generations. Origin stories vary, from cooks quieting barking dogs with fried batter scraps to fish camp staples along Southern rivers. The combination of cornmeal, onions, and hot peppers reflects West African influence—corn adopted by enslaved Africans, seasoned with the bold flavors that define soul food.
Made from pantry staples and fried in the same oil as fish or chicken, hush puppies became essential to church fish fries, family reunions, and neighborhood cookouts. The charming illustration of a woman feeding hush puppies to a dog captures the folkloric spirit and community warmth these simple fritters represent.
Ingredients
- 2 cups yellow cornmeal
- 1/2 cup flour
- 2 Tablespoons sugar
- 1-1/2 teaspoons salt
- 4-1/2 cups water
- 4 Tablespoons butter
- 1/3 cup parsley (minced)
- 1/3 cup green onions (minced)
- 1/4 cup chopped onion
- 1 Tablespoon hot green peppers (minced)
Instructions
- Mix all dry ingredients.
- In a saucepan, add water and butter and bring to a boil.
- Add parsley, onions and peppers. Bring to a brisk boil for approximately 5 minutes or until onions become clear.
- Gradually add dry ingredients, stirring constantly to prevent lumping.
- Cook over low heat for 3-5 minutes. Mixture will become thick.
- Remove from heat and pour into a shallow pan or cookie sheet. Let cool. Roll into slender 3-4 inch lengths.
- Deep fry in hot fat until lightly brown.
Yield: Serves 8-10
Editor’s Note
This recipe uses a cooked batter method that creates lighter, fluffier hush puppies than traditional raw batter. After cooling, the mixture should be firm enough to roll into cylinders or shape into balls. Fry at 350-375°F for 3-4 minutes until deep golden brown. If the mixture is too thick, add water; if too thin, refrigerate to firm up. Some cooks prefer dropping batter directly into oil with spoons rather than pre-rolling it. The sugar balances savory flavors and helps with browning.
Cultural Legacy
Hush puppies hold special significance in Southern fish fry culture—community gatherings centered around fried fish that became vital social events in Black communities, particularly in coastal areas. These gatherings fed families affordably while creating space for community connection and often raising funds for churches. Hush puppies were the perfect companion: made from inexpensive cornmeal, fried in the same oil after the fish, and substantial enough to stretch the meal.
The frying technique has African origins—West African akara (black-eyed pea fritters) use similar methods that enslaved Africans applied to New World corn. The charming illustration showing a woman feeding hush puppies to a dog captures the warmth and generosity of soul food culture: there’s always enough to share.