Ingredients:

  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 0.5 cup All-Purpose flour
  • 0.5 tsp Garlic powder
  • 0.5 tsp Smoked paprika
  • 0.25 tsp Salt
  • 0.25 tsp Black pepper
  • 1 large Egg, beaten
  • 0.33 cup Buttermilk
  • 0.5 cup Finely grated yellow onion
  • 0.5 cup Canned creamed corn
  • 1 quart Peanut oil for frying

Instructions:

  1. In a large bowl, whisk together the Jiffy Corn Muffin Mix, all-purpose flour, garlic powder, smoked paprika, salt, and pepper to remove clumps.
  2. In a separate well or bowl, combine the beaten egg, buttermilk, grated onion, and creamed corn. Fold into the dry ingredients until just combined. Do not overmix.
  3. Allow the batter to rest for 5 minutes to hydrate the cornmeal while the oil heats.
  4. Heat 2 inches of peanut oil in a Dutch oven to 365°F (185°C).
  5. Using a small cookie scoop, drop rounded tablespoons of batter into the hot oil. Fry in batches of 6-8.
  6. Fry for 2 to 3 minutes, turning occasionally, until the exterior is a deep mahogany golden brown and the hush puppies float.
  7. Remove with a slotted spoon and place immediately on a wire cooling rack set over a baking sheet to maintain crispness.