Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
20
Yield:
20 servings
Ingredients
Directions
Mix corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until blended.
Stir eggs and evaporated milk into dry ingredients until moistened.
Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Gently drop a teaspoon of batter at a time into the hot oil, staying as close to the oil as possible to avoid splattering. Fry hush puppies until golden brown, about 3 minutes per batch.
Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.
Cook’s Note
This recipe is written for the Jiffy(R) corn muffin mix, which is very sweet. If you use another brand the balance of flavors will be off and you will likely need to adjust the seasonings.
If the hush puppies are not done enough, you can put them in the microwave for 30 seconds to finish them.
Nutrition Facts (per serving)
| 176 | Calories |
| 9g | Fat |
| 22g | Carbs |
| 4g | Protein |
on-facts-summary__heading-aside text-body-100
Nutrition Facts (per serving)
| 176 | Calories |
| 9g | Fat |
| 22g | Carbs |
| 4g | Protein |
