
I want to believe the legend that hush puppies got their name because enslaved Black people tossed fried cornmeal to silence hounds while escaping, whispering, “hush, puppies.” It’s a powerful story, but there is no hard historical proof, recorded account, or firsthand testimony confirming it, and I have to make that clear. What we can trace is hush puppies’ connection to Black Southern food history, including red horse bread, a fried cornmeal dish associated with Romeo Govan, a Black cook and entrepreneur in South Carolina. The term “hush puppy” began appearing in print in the early 20th century, with other stories connecting the name to hunters feeding fried cornmeal scraps to quiet their dogs. Legend or documented history, the story of the hush puppy is still deeply connected to Southern cooking and Black culinary traditions. Smoked Cheddar & Jalapeño Hush Puppies Makes about 20 Dry • 1 cup (120g) self-rising flour • 1 cup (140g) self-rising cornmeal mix • 1 tsp (2g) smoked paprika • 1 tsp (3g) garlic powder • ½ tsp (1.5g) onion powder • ½ tsp (1g) white pepper • ½ tsp (3g) salt Mix-Ins • 7 oz (200g) smoked cheddar, shredded • 2 jalapeños, seeded + minced • 4 oz (115g) cream cheese, room temperature • ½ cup (75g) sweet corn kernels • 1.5 oz (40g) chopped green onions • Optional: queso blanco with chiles for stuffing Wet • 1¼ cups (295mL) buttermilk • 1 large egg For Frying • Neutral oil, about 2 inches deep • Heat to 350°F (175°C) Instructions Mix the dry ingredients, then stir in cheddar and jalapeños. Whisk buttermilk and egg together and add to the dry mixture. Fold in cream cheese, corn, and green onions. Scoop the batter. For stuffed hush puppies, press a small piece of queso into the center and completely cover with batter. Fry about 6 at a time for 2–2½ minutes, until deeply golden and cooked through. Drain on a wire rack or paper towels. #BlackFoodHistory #HushPuppies #SouthernFood #SoulFoodRecipes #BlackFoodways
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