Posted on

Hushpuppies with Maple Butter

Hushpuppies aren’t really from New England. However, we do love them here. Especially with maple butter melted on them.

We decided to devise a recipe from our cornmeal mix to make these delicious little bites. They are perfect for any occasion, but they are of course best as a compliment to some really good BBQ!

To make the Hushpuppies:

6 cups of vegetable oil
1 Small bag of Polly’s Cornmeal Pancake Mix
1/3 cup of diced onion
1 cup of milk (or buttermilk)
1 egg

Preheat your oil in a large pot to 350 degrees. Please be very careful when using oil! Hot oil hurts and that’s no fun! Please use potholders and keep an eye on your oil the whole time.

In a large mixing bowl dump your entire bag of Cornmeal Pancake Mix. Stir in the onions. In a separate bowl mix together the milk and egg until blended. Pour the wet mixture into the dry mixture and stir until combined, it should be a fairly thick batter, if too thick, add more milk a TBSP at a time.

Once the oil has come to temperature- drop the batter into it 1 tsp at a time. Do not over crowd the pot, you’ll lose heat. We fried about 6 hushpuppies at a time. Flip the hushpuppies to rotate leave them in the oil until they are golden brown. We don’t recommend making them much bigger than 1 tsp- otherwise they may not cook thoroughly. Remove them with a slotted spoon and allow to dry and cool on a paper towel.

To make Maple Butter:

1 stick of softened butter
1 TBSP of Polly’s Maple Syrup

Allow your butter to soften. Once soft enough to mix, combine with maple syrup in a bowl, using a hand mixer. Mix until combined. You can either serve as is or put it in the fridge to cool off and stiffen up again.

Enjoy these as a delicious side or appetizer!