Delicious Hush Puppies with Freshly Milled Flour

You know that specific crunch you get from truly great hush puppies? The kind where the exterior shatters just enough, but the inside stays pillowy and rich, with that sweet-savory cornmeal flavor that hits different than any other fried thing? Most home versions never get there because the flour sitting in your pantry has been dead for months. Freshly milled flour changes the entire equation. When you grind flour right before mixing your batter, you unlock flavors and textures that bagged flour simply can't deliver. The oils are alive, the grain tastes like something, and the structure of your hush puppies goes from dense pucks to light, golden bites with actual personality. This is how you make homemade hush puppies that don't just taste good but make people ask what you did differently.

Course Appetizer

Cuisine American

Keyword hush puppies

Prep Time 15

Cook Time 3

Resting Time 10

Servings Hush Puppies

Calories 98kcal

Ingredients

1 cup cornmeal 152 grams
¾ cup freshly milled soft white wheat flour finely milled (86 grams)
2 teaspoons baking powder
¼ teaspoon baking soda
1 ½ teaspoons salt
1 ½ tablespoons sugar
3 tablespoons grated/minced onion
1 egg
¾ cup buttermilk 170 grams
Beef tallow or refined coconut oil for frying

Instructions

Add coconut oil to a large pot and heat to 350 degrees F. Fill it up so it’s at least 4-6 inches deep.
In a medium bowl combine the dry ingredients.
In a separate bowl combine the wet ingredients.
Add half of the dry ingredients to the wet ingredients and stir. Add the remaining half and stir just until combined.
Let sit for 10 minutes.
Once the oil is heated, use a cookie scoop (about 2 tablespoons), scoop the batter, and carefully drop it into the oil.
Cook for 2-3 minutes, then flip over and cook another 2-3 minutes.

Nutrition