Marie Callenders Hush Puppies
Marie Callenders Hush Puppies are a delicious, easy-to-make Southern-style treat. Made with just a few simple ingredients, these hush puppies are crispy on the outside, fluffy on the inside, and perfect for serving with your favorite dipping sauce.
Marie Callenders Hush Puppies are a delicious, easy-to-make Southern-style treat. Made with just a few simple ingredients, these hush puppies are crispy on the outside, fluffy on the inside, and perfect for serving with your favorite dipping sauce.
- Carbohydrate 40.73375 g
- Cholesterol 104.115 mg
- Fat 9.645 g
- Fiber 2.05850008130074 g
- Protein 7.648 g
- Saturated Fat 2.689185 g
- Serving Size 1 1 Serving (106g)
- Sodium 671.3421875 mg
- Sugar 38.6752499186993 g
- Trans Fat 0.962554999999999 g
- Calories 283 calories
Step-by-step
- In mixing bowl combine eggs, water and onions. Mix well.
- Add Marie Callender's Corn Bread Mix. Mix until well combined.
- In large heavy sauce pan heat vegetable oil (2 inches deep) to 350? to 375?.
- Use a spoon or small scooop to portion hush puppies.
- Dip spoon (or scoop) into the hot oil and scoop the hush puppy batter and drop into the hot oil.
- Fry until crisp and golden brown on all sides, turning frequently.
- Lift out with a slotted spoon onto a paper lined baking sheet.
- Serve piping hot with coctail sauce or buttermilk dressing.
- To keep warm, place baking sheet in a 200? oven 'til ready to serve.
Frying hush puppies often fails when home cooks drop sticky batter into oil that is too cold, which causes the dough to disintegrate before the crust can set. Maintaining vegetable oil between 350 and 375 degrees Fahrenheit ensures immediate starch gelatinization on the exterior, locking in moisture and preventing excessive grease absorption. Dipping the spoon directly into the hot oil before portioning each piece reduces batter adhesion, allowing spherical shapes to slide off cleanly without deforming. Turning the portions frequently guarantees even browning across every surface while the interior crumb steams through.
Preparing these fried items ahead of time requires specific handling to preserve their structural integrity in the freezer. Cooked hush puppies can be frozen on a sheet pan for two hours before transferring them into airtight freezer bags for up to two months. Avoid storing them warm, because condensation inside the container will compromise the crisp exterior crust during the freezing process. Freezing raw batter is not recommended because the chemical leaveners in commercial corn bread mix will lose their potency over extended periods.
Reheating frozen hush puppies requires dry heat to restore their initial crunch rather than microwave thawing, which results in a tough and rubbery texture. Place the frozen pieces on a wire rack set inside a baking sheet and heat them in a 400-degree oven for eight to ten minutes. The elevated temperature drives off residual moisture while crisping the outer layer back to its original state. A convection setting accelerates this process by circulating hot air evenly around the circumference.
Leftover portions kept in the refrigerator for longer than twenty-four hours lose their structural crispness entirely. Stale hush puppies can be repurposed by splitting them horizontally and toasting them in a skillet with melted butter until browned. Alternatively, chop older pieces into smaller croutons and toast them at 300 degrees to garnish soups or seafood chowders.
