Hush Puppies in the camp

Cooking with Cathie

Cathie CampbellAugust 1, 2012 

I don't go camping much these days, but I sometimes miss the good parts of such an activity. I was always partial to what many people refer to as "primitive" camping, meaning we set up a tent, running water meant the creek and not a faucet, and there may or may not have been something resembling a table. We did use a Coleman stove for some things, but most of our meals were cooked over a camp fire. I especially liked a meal of fresh-caught rainbow trout cooked over the coals.

A friend of the family used to always make hush puppies in camp, and they were so delicious. Once I got a taste of them, I was a fan for life. If you plan to go camping this summer (or even if you don't), you might like adding some hush puppies to the menu. Legend has it that these bite-sized cornmeal tidbits got their name because they were fried and fed to dogs while in camp, in order to hush them up when they howled while smelling the other food cooking. I don't know if that's true, but that's what I heard. Hope you enjoy these recipes and if you do go camping, please stay safe.

Easy hush puppies

  • 1 cup pancake mix
  • 1/3 cup corn meal
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons minced dehydrated onion or 1/2 cup diced fresh onion
  • 1 egg, beaten
  • 1/3 cup buttermilk
  1. Mix the dry ingredients at home and place in plastic resealable bag.
  2. Mix dry ingredients with egg and buttermilk; drop by spoonfuls into hot oil. Fry until golden brown all over then drain on paper towels. Makes 4 to 6 servings.

Hush puppies

  • 4 cups vegetable oil (or enough to easily fry the hush puppies in a large skillet)
  • 2 cups yellow corn meal
  • 1 cup flour
  • 1 egg, beaten
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups milk
  • 1 cup water
  1. In a large mixing bowl, combine cornmeal, flour, egg, salt, baking soda, milk and water. Mix until batter is smooth and free of any lumps. Batter should be stiff (if batter is too dry, add milk; if batter is too thin, add cornmeal).
  2. In a large cast-iron skillet, heat vegetable oil. The oil's temperature can be tested while in camp by dropping a small amount of batter into the hot oil. It should sizzle and float. Do not let the oil get too hot or the center of the hush puppies will not cook thoroughly.
  3. Using two spoons, push a small amount of batter into hot oil. After about 10 seconds, hush puppies will float to the top and begin to brown. Fry for approximately 5 minutes or until golden brown, turning to brown all sides.
  4. Remove from oil and place hush puppies on paper towels; continue cooking the remaining batter (fry in small batches, adding 4 to 6 hush puppies to the oil at a time). Makes about 2 dozen hush puppies.

Hush puppies with corn

  • 1 cup corn meal
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar, or to taste
  • 1/2 cup onion, finely chopped
  • 1 can (16-oz.) cream-style corn
  • Milk, if needed
  1. Mix dry ingredients in a bowl. Add onion and corn. If more liquid is needed, add a small amount of milk.
  2. Heat oil in skillet. Drop heaping teaspoons of mixture into the hot oil. Fry until hush puppies are golden brown. Drain on paper towels. Makes 10 to 12 hush puppies.

Hobo hush puppies

  • 2 cups cornmeal
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup parsley, finely chopped
  • 1/2 teaspoon ground cayenne pepper
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1 cup green onion, finely chopped
  • 2 tablespoons hot bacon drippings
  • 1/2 teaspoon garlic powder (or to taste)
  1. Combine all dry ingredients. Add eggs, buttermilk, onions and oil or bacon drippings. Mix well.
  2. Drop batter into deep hot fat by spoonfuls and brown on all sides.
  3. Remove with tongs and place onto paper towel to drain.

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