How To Make Hush Puppies With Jiffy Cornbread Mix

Instructions in a medium bowl whisk together corn muffin mix and flour.

How to make hush puppies with jiffy cornbread mix. Roll the hush puppies. Place in the freezer for about 10 15 minutes while the oil heats up in the skillet. Heat the oil in the skillet. The prepared batter can be stored in the refrigerator in a sealed container for about 2 days.

Add egg grated onion buttermilk salt and pepper. Ingredients 2 8 5 ounce packages dry corn muffin mix such as jiffy 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder teaspoon ground black pepper teaspoon cayenne pepper 3 large eggs eggs 1 5 ounce can evaporated milk 1 14 75 ounce can cream style corn 1 quart vegetable. Preheat to 375 degrees f. Instructions firstly add the jiffy cornbread to a large bowl.

If you do not have an electric fryer you can use a 6 quart pot only filled about 1 3 full once preheated remove the hush puppy batter from the refrigerator and stir again. Mix together the jiffy mix flour garlic powder and cayenne pepper if using. Add secondary flavoring ingredients to the mix. Add 1 egg 1 2 cup of all purpose flour and 1 3 cup of milk for every package of mix.

Using two teaspoons carefully drop balls of batter into the hot oil. Add the diced onions and peppers and mix to just combine. Baked hush puppies with jiffy mix alternatively if you want to avoid using any oil try baking the hush puppies. One package of mix or 1 1 2 cups makes 24 to 28 hush puppies.

Preheat the air fryer to 350 degrees and let the mix rest for 5 minutes. Jiffy corn muffin mix 1 egg 1 3 cup milk 1 4 cup flour 1 2 cup onion finely chopped. Add the jiffy corn muffin mix to a mixing bowl. Divide the batter into greased muffin cups of the tray and then bake in a preheated oven until their surface turns golden brown.

Secondly add the egg self rising flour sweet onion buttermilk and salt to the bowl and mix well. Add in the milk and egg and mix to combine.