Ingredients
20
20 servings
- •2 (8.5 ounce) packages dry corn muffin mix (such as Jiffy®)
- •1 teaspoon salt
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •½ teaspoon ground black pepper
- •½ teaspoon cayenne pepper
- •3 eggs
- •1 (5 ounce) can evaporated milk
- •1 (14.75 ounce) can cream-style corn
- •1 quart vegetable oil for frying, or as needed
- •1 pinch salt to taste
Instructions
- Mix corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until blended.
- Stir eggs and evaporated milk into dry ingredients until moistened.
- Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Gently drop a teaspoon of batter at a time into the hot oil, staying as close to the oil as possible to avoid splattering. Fry hush puppies until golden brown, about 3 minutes per batch.
- Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.
Nutritional Facts
Per 20 servings
- Calories: 176
- Carbohydrate: 22g
- Fat: 9g
- Fiber: 2g
- Protein: 4g
- Sugar: 2g
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