These hush puppies are a little sweet and a little salty, and just about perfect if you ask me. The thick batter yields hush puppies that are light and tender from the sour cream and airy, almost ethereal, from the beer. The creamed corn makes their texture rich and dreamy, and every bite is packed with flecks of bright yellow corn. Now the only thing missing is a plate full of Georgia catfish and a pile of French fries.
Recipe courtesy of Nealey Dozier
Creamy Corn Hush Puppies
s: 18 to 20 hush puppies
s: 18 to 20 hush puppies


  • 1/2 cup self-rising flour
  • Peanut or canola oil, for frying
  • 1 cup self-rising cornmeal mix
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 3/4 cup low-sodium creamed corn
  • 1/2 cup sweet yellow corn
  • 1/4 cup sour cream
  • 1/4 cup packed, coarsely grated onion
  • 1 large egg
  • 1/4 cup unopened pilsner-style beer


Fill a Dutch oven or cast-iron pot with a few inches of peanut or canola oil and heat on medium-high until it reaches 375 degrees F. 

In a large bowl, whisk together the cornmeal mix, flour, sugar and salt. Add the creamed corn, yellow corn, sour cream, onion and egg; gently stir until just combined. Pour in just-opened beer and mix until completely incorporated. 

Using a metal springform ice cream scoop to form rounded balls, carefully lower 5 to 6 dollops of batter into the hot oil one at a time (I gently slip the scoop into the oil, then release the batter by squeezing the clamp a few times). Cook, flipping occasionally, until the hush puppies are a deep golden brown, approximately 3 minutes. Remove with a slotted spoon or spider, dripping excess oil back into the pot, and place on a paper towel-lined sheet pan to cool. 

Continue with the remaining batter, returning the oil to 375 degrees F in between batches. Serve the hush puppies immediately. Keep warm in a low oven, if necessary.

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