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Sweet Corn Hushpuppies
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Sweet Corn Hushpuppies
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Crisp, golden brown insides and warm, lightly sweet insides make these Sweet Corn Hushpuppies the quintessential Southern side dish.

Prep time
Bake/Cook time
2 dozen
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Sweet Corn Hushpuppies
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
2 dozen


  • 1 1/2 cups self-rising yellow corn meal
  • 1/2 cup self-rising flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sweet corn, drained
  • 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 teaspoon onion powder
  • 1 egg
  • 3/4 cups buttermilk
  • Oil for deep frying


  1. Bring oil temperature to 350°F.  Watch closely to maintain temperature.
  2. Combine all but egg & buttermilk in a mixing bowl.
  3. Beat egg before adding it to dry ingredients.  Add egg to dry mixture, along with about half of buttermilk;  stir to combine.  The batter should be thick.
  4. Little by little add more buttermilk until you have consistency of a wet bread dough.  You may not need entire amount of buttermilk.
  5. Allow batter to sit for 10 minutes before using. You will see it rising in bowl.  Spoon batter into  hot oil a teaspoon at a time.
  6. Fry hushpuppies until golden, making sure to stir them so that they cook on both sides.  Remove when finished and place on paper towel lined plate.  Keep in warm oven until all hushpuppies have been fried. Serve immediately.


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

This Sweet Corn Hushpuppies recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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