Southern Table: Hush Puppies

One of my favorite side dishes is hush puppies. I may incite some anger by making this statement, but my favorite place to get hush puppies is Kings Barbeque in Kinston, North Carolina. Kinston is off of I-70 and on the drive from central North Carolina to Carteret County. My family has a summer home in Morehead City, and my father now runs a year-round diving and fishing charter out of that area, so I grew up spending a lot of time in that area of the Outer Banks. And virtually every trip down, we stopped at Kings for a barbeque sandwich, sweet tea, and hush puppies.

Among those of us that prefer Eastern North Carolina barbeque (made with a vinegar based sauce as opposed to the tomato based sauce of Western NC) in the Kinston area, there is a debate over whether to dine at Kings or Wilburs. As you would have it, my grandmother preferred Kings, while my grandfather preferred Wilburs. As my grandmother was usually the one driving me to Morehead, I grew up a Kings girl through and through. As soon as we exited I-40 onto I-70 and started passing fruit stands and tobacco fields (now soy and corn), my mouth would start watering.

My favorite thing about King’s, besides it’s food, is the music it plays in its bathroom. A weird selection, you may be thinking, but they have (literally) been playing the same song my whole life. I have no idea what the song is called or who it is sung by, but the lyrics vary between “I want some barbeque” and “give me some barbeque.” In a loop, over and over again, for over twenty years. It’s all about the ambiance in my opinion. I like my barbeque with a side of hush puppies and bathroom crooning.

Hush puppies are insanely easy to make. The combination of cornmeal and flour makes them both crunchy and light, the buttermilk and egg keep them together, and the spices you choose make them savory and irresistible. Like most of my food, I prefer my hush puppies with a little kick to them. Chili powder, cayenne, paprika, and maybe even some chipotle. You could even add herbs or thinly diced jalapeños if you wanted to jazz them up some more. Beyond barbeque they make great appetizers, or sides with fish. They’re also pretty perfect on their own with a big old glass of sweet tea.

Hush Puppies
1 cup corn meal
1/2 cup flour
1 egg
1/2 cup buttermilk
Pinch of paprika
Pinch of cayenne
Pinch of garlic powder
Salt & pepper
Peanut oil for frying

-Begin by mixing dry ingredients. In a separate bowl, whisk together egg and buttermilk. Combine wet and dry ingredients, and use your hands to form 1/2" round balls.
-Heat your oil in a large pan. You want your oil to be deep enough that the puppies can be totally immersed. You'll know when your oil is hot enough if bubbles form around a wooden spoon.
-Drop each ball into the fryer. Use a spoon to push them around so they're sure to get cooked on both side. Cook until golden brown- 3 or 4 minutes. Remove with a slotted spoon and place on paper towels so they can dry through and through.


["Southern Table" appears regularly on The Love List. Elena Rosemond is a Carolina-born cook who has made it her mission to bring traditional and southern recipes to the grits and biscuit-loving set. Visit Elena at Biscuits and Such, her southern food blog, for more recipes and commentary.]