Hushpuppy Mix from the Old Mill - New
Did you know that the word "hushpuppy" harkens back to the 19th century when hunters would quiet their dogs by throwing them balls of fried cornmeal? With this flavorful and easy Hushpuppy Mix from the Old Mill of Guilford, you won't want to throw any of these deep-fried nuggets to the dogs. The mix, made with freshly ground cornmeal, sugar, baking powder and a touch of onion, is a cinch to make - just add water and eggs. The result is a savory fritter with a crisp, crunchy exterior and a light, moist center full of sweet corn flavor and subtle notes of onion. The batter takes well to variations such as adding fresh corn or chopped green onions. Or for an extra tender puppy, substitute buttermilk for the water. We recommend eating these golden puppies straight out of the fryer as a side to barbecued chicken, ribs or fried fish, just as they do in the South.
A Mill Older than America
Last week, we celebrated our country's birth, but America ain't got nothin' on the Old Mill of Guilford out of North Carolina. The mill, still known for their stone-ground cornmeal, grits and flour was built in 1767 (that is almost 10 years before the US declared their Independence). It is now one of the last water-powered mills left in the area. Over the last couple centuries, the mill has passed through many hands (even being commandeered by the British during the Revolutionary War to feed their troops). Most recently, in 2008, the Old Mill of Guilford was taken over by Alice and Darrell Klug who have spent the last five years renovating the property with the goal of retaining the mill's historical integrity and tradition of stone-ground milling.
Want more from the Old Mill? Try their Grits and Corn Muffin Mix.
Fry Up Some Hushpuppies
Our Sweet Corn Hushpuppies with Green Onions
2 cups Hushpuppy Mix
1 cup buttermilk, shaken
2 eggs, lightly beaten
1 ear fresh corn, kernels cut off the cob
2 green onions, finely chopped
Canola oil, for frying
In a large bowl, mix all ingredients until combined. Let batter sit for 10 minutes to let the cornmeal absorb some of the liquid.
In a large cast iron skillet or dutch oven, add oil to the depth of 2-inches and heat over medium high until it reaches 375 degrees on a deep fry thermometer. Using a spoon, drop balls of hushpuppy batter into oil frying until golden brown on all sides - about 2-4 minutes. Remove from oil and drain on a towel-lined plate. Serve immediately.
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