After making cornbread, you can mix any remaining batter with leftover vegetables from the main meal to create little fritters, known as hush puppies. Traditionally, these were fried on top of the stove, using the leftover fat in the pan. There are plenty of stories about the origins of the name. Many believe it comes from the Deep South, where cooks would shout, ‘Hush, puppies’ as they threw the scraps out into the back yard to keep the dogs from barking at the smells coming from the kitchen.
1/4 quantity of Cornbread batter, kept back from baking 1 small onion, chopped 1/2 each of red, green and yellow pepper, finely chopped 1/2 teaspoon dried chilli flakes a touch of crushed garlic 4 tablespoons drained canned sweetcorn 1 teaspoon Momma’s Cajun seasoning 1/2 teaspoon salt 1/4 teaspoon black pepper 300ml vegetable oil
Mix the batter with all the remaining ingredients, except the oil. Heat the oil in a large, deep pan, then drop dessertspoonfuls of the batter into it, taking care not to overcrowd the pan. Fry gently, turning twice, until the fritters have risen upand browned. The smell should fill your home with goodness. Serve with Fried Catfish Goujons