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Momma Cherri's Hush Puppies
There are many stories as to where the name Hush Puppies came from. Many believe it came from the Deep South, when the cooks would throw the scraps out into the back yards to keep the dogs from barking at the smells coming from the kitchens. They would shout "hush puppies".

After the batter for the corn bread was made and once the bread was baked, the leftover batter, and left over vegetables from the main meal were combined to create small hand shaped fritters, which were fried on top of the stove, using the leftover fat in the skillet to cook off the hush puppies

Make up a batch of corn bread, bake three-quarters of mixture and take one quarter of mixture and add to it:

1 small chopped onion
red, green, and yellow bell pepper, ¼ of each finely chopped
¼ tsp dried chilli pepper
A bit of garlic, salt, pepper, and Cajun seasoning
½ cup tinned sweet corn (remove the water)


Combine all the above in the batter, take a spoonful and drop into a hot oiled pan. Fry gently turning twice. They should rise up, brown and the smell should fill your home with goodness. Best served with catfish or snapper

Reproduced by kind permission of Momma Cherri's, Brighton
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