On 11/19/2016 at 8:07 PM, ElsieD said:I made these tonight and had a problem with the dough (batter?) It was of a pourable nature which I didn't think was right. I added about another 1/3 cup each of cornmeal and flour and while the batter was still quite wet, I managed to have it hold together long enough to hit the pot. They are very good, but I'm wondering how loose the batter is supposed to be? I have never made these before so have no idea what it should get like. I should add that the extra cornmeal and flour were added to half the recipe.
Elsie,
This recipe is very similar to my favorite cornbread recipe I've been using for years. My recipe doesn't call for veggie inclusions, although I've added them. The raw veggies are going to release some additional moisture during cooking which has not been a bad thing when I have done it. My recipe only calls for 1 cup of milk or buttermilk. That's the proportion I use for the rare occasions I make hush puppies, usually for outdoor fish fries. The 1-1/2 c liquid in the bishops recipe is closer to what I use when I make stove top corn pancakes with my old recipe to beat the summer heat. Oh, also my recipe calls for 1/4 c fat in the batter, and I use butter or olive oil for cornbread, but reduce it to 1 T for hush puppies because they will get cooked in fat. If you make this recipe again, try reducing the liquid to only 1 c. You can fry a few and if they are too dense and dry, easily stir in a bit more liquid as you go. Hush puppies should not be disintegrating bits off into the frying oil.
