Southern Hushpuppies

World champion, two years? This sounds like a recipe worth trying.

Here’s the full page–I trimmed the corners in the top image so the words would be larger, but I figure you might want to print and save this one…

From a box sold in San Antonio, Texas.

Southern Hushpuppies

By T/Sgt. Virgil Tullos
U.S.A.F. Retd. Med.

2 cups corn meal, yellow
2 rounded Tablespoons flour
4 teaspoons baking powder (Calumet)
1/2 teaspoon soda
1 Egg
1 Cup Buttermilk
1/4 Cup Young Green Onions, tops, bottoms, and all, cut fine
1 Jalapeno pepper cut fine
1 small clove garlic cut fine


Sit sifter in large mixing bowl, fill measuring cup half full of corn meal, add one rounded up tablespoon four, then fill cup on up to 8 oz. mark with meal. Do other cup same way.

Then add all dry ingredients and sift, make hole in center of dry mixture, slightly whip egg in small bowl. Add 3/4 cup of your buttermilk to egg; whip again with fork to mix, pour in to your dry mixture stirring slowly with fork. If this dough is not moist enough, add more buttermilk until you get it as moist as you like. I like my dough pretty moist.

Now add your onions, garlic, and jalapeno pepper and mix thoroughly.

Now you are ready to fry hushpuppies. Have your oil ready in a medium frying pan. I use Wesson oil that catfish has been fried in. Dip up a tablespoon of your dough; turn your spoon over real fast and level it on the top side of your bowl, turning back upright all in one motion. Cut this spoonful of dough in half with the forefinger if your left hand and flip it in the hot oil, then flip the other half into the hot oil. Continue this until you have about twenty hushpuppies in the oil. When they are a golden brown on the other side, begin taking them out of the oil, and serve with fried catfish and all the trimmings. Have this oil from 375 to 400 degrees Fahrenheit, and be on your toes. This is a fast operation.

Yours Very Truly,
Virgil Tullos (World Champion Hushpuppy Cook) 2 Yrs.

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