Hush Puppies

Contrary to the historical myth of Southerners using these corn-meal dumplings to silence their dogs in the Civil War, it appears they were developed by Romeo Govan, an African American cook who lived on the banks of the Edisto River near Cannon's Bridge, about five miles from the town of Bamberg, and was famous for his fish fries. He used to serve his fried fish with 'red horse bread'. It wasn't red in colour, and it had nothing to do with horses. Red horse was one of the common species of fish (along with bream, catfish, and trout) that were caught in South Carolina rivers and served at fish frys along the banks. On the Georgia side of the Savannah River they became known as Hush Puppies and following  Pennsylvania's Harrisburg Sunday Courier travel piece in 1934 they seem to have entered American folklore. Whatever their origin, they're delicious.

INGREDIENTS​:

• 1 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg, room temperature, lightly beaten
• 3/4 cup 2% milk
• 1 small onion, finely chopped
• Peanut or vegetable Oil for deep frying

DIRECTIONS:

1. In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined.
2. In a cast-iron Dutch oven or an electric skillet, heat oil to 365°. Drop batter by tablespoonfuls into oil. Fry until golden brown, 2 to 2-1/2 minutes. Drain on paper towels. Serve warm.

TIP: Up the flavour ante with onion powder, sriracha, herbs or indeed anything that takes your fancy.