Hush Puppies and Cornbread, Bubba Gumps Recipe

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Hush puppies are a favorite with fried fish. Fry them in the fat in which the fish has been cooked, it gives them more flavor.

Below is the recipe for Bubba Gumps Hush Puppies. We had some when we ate at Bubba Gumps Seafood Restaurant in Times Square.

Bubba Gumps Hush Puppies

2 cups self-rising cornmeal
1 cup self-rising flour
1/2 teaspoon salt
3 tablespoons sugar
3 large eggs, lightly beaten
1 1/2 cup shredded Cheddar cheese
2 jalapeno peppers, seeded and chopped
1 (17oz) can cream-style corn
1 large onion, chopped
vegetable oil

Combine first 4 ingredients in a large bowl. Combine eggs and milk; add to dry ingredients, stirring just until moistened. Stir in cheese, pepper, corn, and onion (do not over-stir batter).

Pour oil to depth of 2 inches into a small Dutch oven; heat to 375. Carefully drop batter by rounded tablespoons into oil; fry puppies, a few at a time, 3 minutes or until golden brown, turning once. Drain on paper towels.

Hush Puppies (Recipe from 1953)

Mix together
2 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt

Stir in 3/4 cup milk
1 beaten egg
1/4 cup finely chopped onion

Drop by the teaspoon into deep hot fat and fry till golden brown.
Drain on absorbent paper and serve with hot fried fish.

Hush Puppies (recipe from 1968 church cookbook)

2 c. cornmeal
1 Tbsp. all purpose flour
1 tsp. salt
6 Tbsp. chopped onion
1 tsp. soda
1/2 lb. chedder cheese, shredded
1 egg, beaten
1 1/2 c. buttermilk
hot shortening

Mix all dry ingredients; add chopped onion, shredded cheese; then the beaten egg and buttermilk. Stir well. Drop in hot shortening - will float when done. Yield 6 servings.

Top Sail Island Hush Puppies (Indiana church cookbook)

3 cups yellow corn meal
3 cups self rising flour
1/4 cup sugar
1 tsp baking powder
1 1/4 tsp. salt
1-1/2 cup water
3/4 cup evaporated milk
1/4 cup vegetable oil
1 egg, beaten

Drop by spoon in deep hot oil, 370, a few at a time until golden brown. Drain well on paper towels. Makes about 5 dozen.

Corn Oysters (from 1978 Mother's Home Life)

To 1 pint of cream style corn add: 1 egg beaten, 1 cup sweet cream or top milk, 1 tsp. baking powder, 1/2 tsp salt, 3/4 cup flour. Mix all together. Drop by spoonfuls in deep, hot fat. Cook until medium brown. I have used this recipe many years, well liked by all who have eaten it.

Mexican Cornbread

Mexican Cornbread 2 eggs
1/2 cup oil
1 cup sour cream
1 cup cream style corn
1 cup self-rising cornmeal
8 oz jar jalapeno peppers
1/2 cup cheddar cheese grated
9 inch greased baking dish

Pour in 1/2 batter; lay peppers on and half of cheese. Pour rest of batter in and top with cheese. Bake 350 for 30 to 40 minutes

Low Calorie Cornbread

1 oz. cornmeal
1/8 tsp. baking soda
2 oz. buttermilk
1/8 tsp. butter flavored salt

Preheat oven to 450 degrees. Mix above ingrdients together and pour into an aluminum foil lined individual baking pan. Bake 10 to 15 minutes. Spread with 1 tablespoon diet margarine while hot.

Cornbread (Amish Church Recipe)

1 c. cornmeal
1 c. flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
2 eggs
1 c. milk
1/4 c. vegetable oil

Mix together dry ingredients. Add milk, eggs, and oil. Pour into a 9x9 inch pan and bake for 30 minutes.

Corn Fritters (1963 church cookbook)

1 cup flour
2 tsp. baking powder
1 tsp. salt
2 eggs (large)
1 1/2 cup whole kernel corn
1/2 cup milk

Sift flour, baking powder and salt. Separate egg yolks from whites. Beat yolks and whole corn and milk to flour mixture. Whip egg whites until stiff but not too dry and fold into corn mixture. Spoon into deep fat at 375 F. Fry till done.

Crispy Corn Sticks (Recipe from 1974)

1 cup cornmeal
1/4 tsp salt
1/4 tsp baking soda
3 tablsp vegetable oil
1 cup buttermilk
1 or 2 tablespoons light corn syrup

Sift cornmeal, salt, and soda. Add oil; stir. Add buttermilk and syrup; mix well. Fill greased cornstick pans. Bake at 400 for 30 minutes.

Corn Meal Gems (Fanny Farmer Recipe 1893)

1/2 cup corn meal
1 tablespoon melted butter
1 cup flour
1/2 teaspoon salt
3 teaspoons baking powder
3/4 cup milk
1 tablespoon sugar
1 egg

Mix and sift dry ingredients; add milk gradually, egg well beaten, and melted butter; bake in hot oven in buttered gem pans twenty-five minutes.

Cornmeal Muffins

1/2 cup cornmeal
1 cup flour
3 tsp baking powder
1 Tablespoon sugar
1/2 tsp salt
1 tablespoon melted shortening
3/4 cup milk
1 egg

Mix and sift dry ingredients. Add gradually milk, egg, well beaten, and melted fat. Bake in greased muffin pans at 400 about 25 minutes Makes 8 muffins
Sprinkle tops with bacon pieces if desired before baking. Also try pushing a square of cheese in the middle before baking.

Berkshire Muffins

1/2 cup corn meal
1/2 teaspoon salt
1/2 cup flour
2/3 cup scalded milk (scant)
1/2 cup cooked rice
1 egg
2 tablespoons sugar
1 tablespoon melted butter
3 teaspoons baking powder

Turn scalded milk on meal, let stand five minutes; add rice, and flour mixed and sifted with remaining dry ingredients. Add yolk of egg well beaten, butter, and white of egg beaten stiff and dry.

Golden Corn Cake (Fanny Farmer Recipe 1893)

1 cup corn meal
3/4 teaspoon salt
1 cup flour
1 cup milk
1/4 cup sugar
1 egg
5 teaspoons baking powder
2 tablespoons melted butter

Mix and sift dry ingredients; add milk, egg well beaten, and butter; bake in shallow buttered pan in hot oven twenty minutes.

Corn Cake (sweetened with Molasses)

1 cup corn meal
1/4 cup molasses
3/4 cup flour
3/4 cup milk
31/2 teaspoons baking powder
1 egg
1 teaspoon salt
1 tablespoon melted butter

Mix and bake as Golden Corn Cake, adding molasses to milk.

White Corn Cake

1/4 cup butter
1 1/4 cups white corn meal
1/2 cup sugar
1 1/4 cups flour
1 1/3 cups milk
4 teaspoons baking powder
Whites 3 eggs
1 teaspoon salt

Cream the butter; add sugar gradually; add milk, alternating with dry ingredients, mixed and sifted. Beat thoroughly; add whites of eggs beaten stiff. Bake in buttered cake pan thirty minutes.

Corn Griddlecakes

2 cups flour
1/3 cup sugar
1/2 cup corn meal
1 1/2 cups boiling water
1 1/2 tablespoons baking powder
1 1/4 cups milk
1 1/2 teaspoons salt
1 egg
2 tablespoons melted butter

Add meal to boiling water, and boil five minutes; turn into bowl, add milk, and remaining dry ingredients mixed and sifted, then the egg well beaten, and butter. Drop by spoonfuls on a greased hot griddle; cook on one side. When puffed, full of bubbles, and cooked on edges, turn, and cook other side. Serve with butter and maple syrup.

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