Here's how hushpuppies really got their name.
If you're eating a fried catfish or shrimp dinner at a seafood restaurant in the South , odds are it will be accompanied by the golden brown nuggets known as hushpuppies. Made from a thick cornmeal batter, they're dropped in balls, fingers, or even long squiggly strands into a deep fryer and cooked till crisp on the outside and soft and chewy in the middle. They're delicious, they're iconic, and no one seems to have a clue where they came from.
And I'm not just talking about bloggers or listicle-compilers, from whom you might expect such slapdashery. I'm talking about academic press authors and writers for supposedly serious periodicals like."When it comes to the history of Southern food," she writes,"it is often difficult to separate fact from fiction, but with many Southern dishes the separating is not worth it, since the folklore adds a lot of charm and allure.
Hushpuppies are a fine example of this intellectual laziness in action. So let's look into where they really came from.Southerners have been eating tasty balls of fried cornmeal batter for quite some time, though they didn't call them hushpuppies at first. At least two decades before "hushpuppy" appeared in print, South Carolinians were enjoying what they called "red horse bread." It wasn't red in color, and it had nothing to do with horses.
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