History of the "Hush Puppy"

• Legend has it that when their pet dogs would bark or beg for food, owners -- predominantly fishermen from the South and Civil War soldiers -- would throw the dogs scraps of a cornmeal and flour batter cooked over the fire, instructing, "Hush, puppy," to pacify the animals. Today, hush puppies -- also referred to as "corn dodgers" -- are most often served alongside barbecue foods and fried seafood.
  
  

Typical Ingredients

• Hush puppies are most commonly made with a mixture of flour, cornmeal, egg, onion, salt, baking soda, milk or buttermilk and water.
  
  

Tasty Additions

• Beer can be used in place of milk to give hush puppies a lighter and sharper flavor; jalapeno peppers, for a spicier version. Fresh chopped herbs, like sage and chives, add some zest, while batter made with shredded Parmesan or Asiago cheese makes for a creamier taste.
  
  

Frying Options

• According to Southern Comfort magazine, the most important factor involved in frying hush puppies is the depth and temperature of the oil used. For best frying results, your batter must be fully submerged in the oil; a pot with a depth of at least 6 inches filled with 2 to 3 inches of actual oil is recommended. Ideal oil temperature for frying is 375 degrees. Helpful tools for this process are a clean ruler to dip into your pot and a deep frying thermometer to maintain cooking oil temperature.
  
  

Frying Oil

• While Long John Silver's uses soybean oil to fry most of its menu items in, including hush puppies, a number of different cooking oils can be used when making hush puppies from scratch. Grease and vegetable oil are two of the most common oils used when frying food.