Southern Favorites Recipes – Part 2

Hush Puppies

We always thought that these little treats were served exclusively with fish. Frankly, the only times that we ever laid eyes on such things was at Arthur Treacher’s Fish and Chips. We can still sing the theme song because we loved it so. Mother Scamper found that very strange. She always had them with meat. 

You pick how you want to serve them. Just know, they’ll disappear. 


  • Oil for frying
  • 1 1/2 c self rising white cornmeal
  • 3/4 c self rising flour
  • 1 onion diced
  • 1 1-2 Tbsp sugar
  • 1 lg egg beaten
  • 1 1/4 c buttermilk


  1. Combine all of the dry ingredients, including the onion
  2. Mix in the egg and buttermilk
  3. Let it stand for 10 min


If you are not using a deep fryer

  1. Pour about 2 inches of oil in a large skillet and heat
  2. Drop golf ball sized dollops in carefully
  3. About 3 min per side until golden

Cornbread Stuffing

This is our favorite thanksgiving stuffing. You can bake it alone or stuff chicken or turkey any day of the year. You may never use any other stuffing again. 


  • 1 stick butter
  • 1 onion diced
  • 3/4 c water
  • 2 pkg cornbread prepared and cubed
  • 1-3 c loosely packed fresh sage leaves
  • 2 lg eggs beaten


  1. Take 2 Tbsp of the butter and heat it in a heavy skillet
  2. Sauté the onions until the start to brown on low heat
  3. It takes longer on low but it preserves the sugar in the onions and caramelizes them
  4. When they are golden remove them and set them aside.
  5. Add the water to the skillet and simmer for a few minutes and scrape the bottom
  6. Save the water
  7. Add the remaining butter to the skillet and melt it
  8. Fry the sage in the butter
  9. In a large bowl, mix everything but the water together with your hands
  10. If it’s not moist enough add the water a little at a time
  11. Moist not wet!
  12. If you are stuffing a bird, stuff it and cook it as you normally do
  13. If you are baking it separately, bake at 375 about 30 min

Biscuits with Sausage Gravy

Best breakfast ever! Add a couple of poached eggs and delight in the joy!


  • 1 package of biscuits to bake as directed
  • 1 lb breakfast sausage
  • 1/3 c flour
  • 3-4 c whole milk
  • Salt & pepper


  1. Mince the sausage
  2. In a hot heavy skillet, spread the minced sausage in a thin layer
  3. Heat it until it’s cooked through and browning
  4. Add the flour about 1/3 at a time.
  5. The flour will absorb the fat
  6. Don’t let it clump, stir constantly
  7. Once the flour is absorbed you can add the next bit
  8. When all of the flour is absorbed, slowly add the milk
  9. Stir constantly until it thickens. About 15 min
  10. Pour it over warm biscuits.
  11. It’s so delicious

Next time

Shrimp and Grits

Boiled Peanuts

Fried Okra

Enjoy these southern specials

About the author

The Scamper

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