When I researched the name ‘hushpuppies’ I found out the name originated in Louisiana. The name was created to hush the howling and barking of dogs. Version 1: Slave catchers would feed them to their dogs with the command hush puppies so the runaway slave would not hear the dogs. Version 2: Conferedate soldiers would feed them to their dogs to keep them quiet when they were approaching Union soldiers. Version 3: Hunters would feed them to their dogs to keep them quiet when they were hunting so their prey would not hear the dogs.
3/4 cup self-rising flour, 1 1/2 cup self-rising yellow cornmeal, 1 1/4 cup buttermilk, 1/4 cup frozen sweet corn kernels, 3 tablespoons green onions, chopped, 1 tablespoon jalapeno peppers, finely chopped, 1/2 tablespoon sugar, 1 large egg, beaten, peanut oil for deep frying.
In a bowl combine flour, cornmeal, corn, onions, jalapenos, and sugar, mix well. In a separate bowl add the egg and buttermilk, mix well, then add to the dry ingredients, mix well. Set aside and allow to rest for 10-15 minutes. Add approximately 1/2 cup of peanut oil to a heavy skillet, heat the oil to 375 degrees. Scoop up a heaping tablespoon of the batter with wet hands roll into a ball, drop into the hot oil and fry until golden brown and crispy on all sides.
These hush puppies are so tasty I serve them as an appetizer with my spicy dipping sauce. DIPPING SAUCE: 1/3 cup sour cream, 2 1/2 tablespoons mayonnaise, 1 tablespoon dill pickle relish, 1 teaspoon yellow mustard, 1 tablespoon Sriracha, 1 teaspoon onion soup mix, 1 teaspoon fresh lemon juice. Dump everything into a bowl mix well.