One claims, with little verification, that it came from hunters, fishermen, or other cooks who would fry some basic cornmeal mixture (possibly that they had been bread-coating or battering their own food with) and feed it to their dogs to "hush the puppies" during cook-outs or fish-fries. Etymology is attributed to a variety of sources. The first recorded use of the word "hush-puppy" dates to 1899. A southern hushpuppy championship is held annually in Lufkin, Texas, and they are also available throughout the United States at restaurants serving deep-fried seafood. Hushpuppies are strongly associated with the Southern United States. Indian boiled cornbread is present in Southern cuisine as "corn meal dumplings". To a far greater degree than anyone realizes, several of the most important food dishes that the Southeastern Indians live on today is the "soul food" eaten by both black and white Southerners. It could be fashioned into high-rising, fluffy loaves or simply fried for a quick meal. Cornbread was popular during the American Civil War because it was inexpensive and could be made in many different shapes and sizes. ![]() ![]() Cherokee, Chickasaw, Choctaw, Creek, and Seminole cooking introduced one of its main staples into Southern cuisine: corn, either ground into meal or limed with an alkaline salt to make hominy, in a Native American technology known as nixtamalization. ![]() The use of ground maize (corn) in cooking originated with Native Americans, who first cultivated the crop. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods. A hush puppy (or hushpuppy) is a small, savory, deep-fried round ball made from cornmeal-based batter.
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