What Southern staple, a savory bread product often served as a side dish in seafood restaurants, is made from cornbread batter that is deep fried in small ball shapes?
Hushpuppy Hushpuppy A hushpuppy is a small, savory, deep-fried ball made from cornmeal-based batter. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods. The use of ground corn (maize) in cooking originated with Native Americans, who first cultivated the crop. Cherokee, Chickasaw, Choctaw, Creek, and Seminole cooking introduced one of its main staples into Southern cuisine: corn, either ground into meal or limed with an alkaline salt to make hominy, in a Native American technology known as nixtamalization. Cornbread was popular during the American Civil War because it was very cheap and could be made in
Cornbread a small amount of wheat flour is added to the batter. This type of cornbread is often known as "hot water" or "scald meal" cornbread and is unique to the American South. Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a pancake-like bread called a johnnycake. This type of cornbread is prevalent in New England, particularly in Rhode Island, and also in the American Midwest and the American South. It is reminiscent of the term hoecake, used in the American South for fried cornbread pancakes, which