# The natural range of Hush Puppies and grits on menus **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [January 25, 2024, 1:07am UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605 "2024-01-25T01:07:29Z")\ **Posts on this page:** 20\ **Page:** 5
**Author:** ![digs](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/digs/32/14889_2.png) [@digs](https://boards.straightdope.com/u/digs)\ **Post date:** [January 26, 2024, 5:16am UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/81 "2024-01-26T05:16:08Z")
> [@Shoeless](#): > > I’ve seen multiple posters say “Don’t use instant grits, make real grits!” But where do you get them? Best I’ve ever had were Speckled Heart Grits. Hearty and flavorful… if you have the time to make non-instant stuff. Unfortunately, it looks like Callaway Gardens (GA) doesn’t sell them online. But they still have a Grits ‘n’ Preserves shop. Road trip! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 26, 2024, 12:38pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/82 "2024-01-26T12:38:04Z")
> [@Shoeless](#): > > I’ve seen multiple posters say “Don’t use instant grits, make real grits!” But where do you get them? Where I live (Chicago), it’s generally mail order if I want something fancy, but most grocery stores I go to will have Bob’s Red Mill (I prefer the white corn grits, not the yellow grits that are also labeled as polenta), but you can also just find regular Quaker grits: those come in instant, 5-minute, and “Old Fashioned” varieties. I find the Old Fashioned tasty enough for my purposes. Oh, and in my main store, the Bob’s stuff is in the baking section near the flours (as most of their products are some type of flour or grain or another). In other stores, it seems more arbitrarily placed, so it never hurts to ask. ---
**Author:** ![mixdenny](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mixdenny/32/2962_2.png) [@mixdenny](https://boards.straightdope.com/u/mixdenny)\ **Post date:** [January 26, 2024, 6:04pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/83 "2024-01-26T18:04:19Z")
The Giant Eagle stores near me list the following types of Quaker grits: Old Fashioned Grits Smooth and Creamy Enriched White Hominy Instant, Original Instant Grits, Butter Flavored and Freshie Shrimp & Grits, w/ Bacon, Garlic, featuring locally caught fresh shrimp. ---
**Author:** ![scabpicker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/scabpicker/32/8268_2.png) [@scabpicker](https://boards.straightdope.com/u/scabpicker)\ **Post date:** [January 29, 2024, 4:29pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/84 "2024-01-29T16:29:51Z")
I would just like to take this moment to to express my sympathy for those who spent any part of their life without knowing hush puppies. I kind of can’t imagine eating fried seafood without them. > [@Beckdawrek](#): > > Texas, for sure. No, not really. Lived in Texas my whole life, was never served or offered grits at anyone’s home, and never saw them on a menu until I was a teenager eating at a diner in a different state. I had no idea what “grits” was referring to. My mother asked me if I wanted to try them. She described it as being like malt-o-meal, said they were a deep south thing and she wasn’t really a fan. So I passed on them, and I still haven’t had them for breakfast. I found out loved shrimp and grits much later - in Las Vegas, of all places. > [@Beckdawrek](#): > > Putting sugar on grits is like putting sugar on rice. Not done where I live. Heh, totally a thing in Texas. My mother loved leftover rice as a breakfast cereal. ---
**Author:** ![Jackmannii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jackmannii/32/311_2.png) [@Jackmannii](https://boards.straightdope.com/u/Jackmannii)\ **Post date:** [January 29, 2024, 4:41pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/85 "2024-01-29T16:41:58Z")
For the OP: hush puppies can be found among the sides on the menu at City Barbecue locations in NE Ohio. It wouldn’t be surprising if other barbecue joints in the region offered them. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [January 29, 2024, 4:57pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/86 "2024-01-29T16:57:11Z")
> [@scabpicker](#): > > I kind of can’t imagine eating fried seafood without them. Other than “fish&chips” I would never eat seafood fried. Baked, steamed, broiled, grilled, poached, raw, I can see. Fried? Not so much. ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [January 29, 2024, 5:02pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/87 "2024-01-29T17:02:53Z")
> [@kayaker](#): > > Other than “fish&chips” I would never eat seafood fried. Calabash style all the way, baby. I make it down to the Carolina coast about once a year, for about a week each time. While there, I must eat: -A ton of boiled shrimp -Seafood pasta (linguini with lemon, garlic, parsley, asparagus, shrimp, and scallops) -Calabash-fried flounder and shrimp with hush puppies Other meals fill in the blanks, but consist of lots of leftovers from the required meals. Other than sushi, I don’t each much seafood for the rest of the year. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [January 29, 2024, 5:05pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/88 "2024-01-29T17:05:45Z")
> [@Left\_Hand\_of\_Dorkness](#): > > Calabash-fried flounder and shrimp with hush puppies Heh, had to look that up. Sounds interesting. Anytime I buy flounder fillets I end up doing crab meat stuffed flounder. ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [January 29, 2024, 5:11pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/89 "2024-01-29T17:11:03Z")
Yeah, sorry–I realized it’s probably not as famous outside of NC as it is locally, despite their claim to be the seafood capital of the world. I’m having trouble finding a cite for Calabash-style that’s not from a restaurant or tourism site. Here’s one link: > **[A Look Back at Calabash Seafood - Raleigh Seafood Restaurants](https://www.ncseafood.com/blog/a-look-back-at-calabash-style-seafood/)** > > We are proud to be the #1 rated Calabash seafood restaurant in Raleigh, but what IS Calabash? Today, we're taking a look at it's rich history! Basically it’s a light cornmeal batter, and the food is lightly fried. For my money it’s the best way to eat fried anything, but of course I may be biased. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 29, 2024, 5:16pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/90 "2024-01-29T17:16:04Z")
I dunno, man. Fried shrimp or scallops are awesome. Had a half pound fried shrimp for lunch yesterday, in fact. But it’s a once in a couple months treat for me, as I always feel so guilty packing on those calories and turning something so light and healthy into something that will kill me. Calabash style sounds interesting. Every time I think I’ve got most regional foods down, a new one pops up. The most recent one before this was Altoona style pizza. Google if you dare. ---
**Author:** ![tullsterx](https://avatars.discourse-cdn.com/v4/letter/t/e9bcb4/32.png) [@tullsterx](https://boards.straightdope.com/u/tullsterx)\ **Post date:** [January 29, 2024, 5:37pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/91 "2024-01-29T17:37:19Z")
Don’t many seafood restaurants sell Hushpuppies. That’s really the only context where I hear that word, related to seafood. Otherwise, it’s just cornbread I guess. ---
**Author:** ![burpo\_the\_wonder\_mutt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/burpo_the_wonder_mutt/32/365_2.png) [@burpo\_the\_wonder\_mutt](https://boards.straightdope.com/u/burpo_the_wonder_mutt)\ **Post date:** [January 29, 2024, 5:48pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/92 "2024-01-29T17:48:32Z")
> [@DoctorJ](#): > > (A more common breakfast or late-night treat is leftover cornbread mashed up into a glass of buttermilk.) That’s my Mama! Dig this: My mother takes a half (maybe whole) stick of butter and mashes it up into a large amount of molasses; mix, mix, mix until it looks like baby shit, then slather on a biscuit. Sometimes, when she’s hurting for molasses, she’ll substitute the real dark King syrup. I gotta go lie down – there’s a fair chance I inherited that particular gene. 😄 ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [January 29, 2024, 5:56pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/93 "2024-01-29T17:56:18Z")
> [@pulykamell](#): > > The most recent one before this was Altoona style pizza. Google if you dare. What is even wrong with people. I _think_ Calabash seafood would seem pretty unremarkable to most people. I mean, have you had seafood fried in a cornmeal/flour mix, maybe dredged in buttermilk? That seems very normal to me, and while it’s not the same as beer-battered cod, it’s pretty close; the fried coating is just a little lighter IMO, and has a little bit of cornmeal sweet/crunch to it. It’s real good, and you should try it if you make it to the Carolina coast, but it’s not an arcane delicacy like fugu is, nor is it part of an eldritch horror summoning ritual like Altoona pizza apparently is. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 29, 2024, 6:03pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/94 "2024-01-29T18:03:23Z")
I’ve definitely had cornmeal coated shrimp and fish before, some more thickly with a batter and others just dusted with the stuff. Isn’t that where the idea of hush puppies comes from? Like to use the leftover batter or breading or is that just something I’ve assumed but isn’t borne out by history/evidence? ---
**Author:** ![scabpicker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/scabpicker/32/8268_2.png) [@scabpicker](https://boards.straightdope.com/u/scabpicker)\ **Post date:** [January 29, 2024, 6:08pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/95 "2024-01-29T18:08:07Z")
> [@kayaker](#): > > Other than “fish&chips” I would never eat seafood fried. Baked, steamed, broiled, grilled, poached, raw, I can see. Fried? Not so much. > [@pulykamell](#): > > I dunno, man. Fried shrimp or scallops are awesome. Indeed. Also, just about anything that lives in water: catfish, crawdads, frog’s legs, oysters. If they don’t come with fries and hush puppies, I’m going to mutter “What kind of joint do they think they’re running?” and not be back. ---
**Author:** ![mixdenny](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mixdenny/32/2962_2.png) [@mixdenny](https://boards.straightdope.com/u/mixdenny)\ **Post date:** [January 29, 2024, 6:21pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/96 "2024-01-29T18:21:43Z")
Don’t people have fish fries during Lent? Living on Lake Erie every little bar and restaurant has perch dinners during Lent and most of them have them on fridays all year long. Pike/walleye also but the perch are the perfect size to eat whole. Some of the best ones are held at places like Amvets or Polish, Hungarian or Slovac clubs. All the grandmas get together and cook and man is it good. ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [January 29, 2024, 6:22pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/97 "2024-01-29T18:22:52Z")
> [@pulykamell](#): > > I’ve definitely had cornmeal coated shrimp and fish before, some more thickly with a batter and others just dusted with the stuff. Isn’t that where the idea of hush puppies comes from? Like to use the leftover batter or breading or is that just something I’ve assumed but isn’t borne out by history/evidence? @romansperson linked to this article earlier, but I’m afraid I didn’t read it. (Thanks discourse for the nag!)` > **[The Real History of Hushpuppies](https://www.seriouseats.com/real-history-myths-hushpuppies)** > > Hushpuppies are delicious, iconically Southern, and no one seems to have a clue where they came from. We dig into that history to try to fix that. It dismisses the “hush the dogs” theory, preferring a more metaphorical take: the “dogs growling in your stomach” get hushed by this appetizer. Which, honestly, I’m not sure about: on the few occasions when I’ve fried fish this way, there are definitely bits of slodgy batter left behind in the dredging dish, and I can easily see throwing those into the fryer to make treats to throw to dogs. I’ve tried that myself (only I ate them), and they weren’t nearly risen enough to be actual hush puppies; but I can see someone doing that, and then thinking, “if I added some eggs and baking powder to this it’d be awesome,” and doing so. But apparently “hush puppy” also meant “corrupt behavior by British officials” and “pot liquor” before it meant tasty corn treats. Weird. ---
**Author:** ![WildaBeast](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wildabeast/32/6_2.png) [@WildaBeast](https://boards.straightdope.com/u/WildaBeast)\ **Post date:** [January 29, 2024, 6:39pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/98 "2024-01-29T18:39:30Z")
> [@tullsterx](#): > > Otherwise, it’s just cornbread I guess. On that note, I noticed [Palmetto Farms](https://palmettofarms.com/our-products/) sells both a cornbread mix and a hush puppy mix. And I wonder if there’s any actual difference between the two. Obviously the method of cooking is different, but is there any appreciable difference between cornbread batter and hush puppy batter? Particularly regarding the dry ingredients. I almost wonder if the cornbread mix and hush puppy mix are basically the same thing with different labeling and cooking instructions. Unfortunately they don’t seem to list ingredients on their web site, so I can’t be entirely sure. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [January 29, 2024, 6:42pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/99 "2024-01-29T18:42:22Z")
> [@pulykamell](#): > > Fried shrimp or scallops are awesome. To me, the fried breading is unnecessary, especially with scallops which are so delicately flavored. Plus, in order to cook the breading, the scallops will be overdone (beyond medium rare). To each his own. Plenty of fish in the se…… ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [January 29, 2024, 6:43pm UTC](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605/100 "2024-01-29T18:43:25Z")
> [@WildaBeast](#): > > And I wonder if there’s any actual difference between the two. Obviously the method of cooking is different, but is there any appreciable difference between cornbread batter and hush puppy batter? All the hush puppy recipes I’m seeing have either finely-chopped onions or onion powder in them. [Previous page](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605.md?page=4) [Next page](https://boards.straightdope.com/t/the-natural-range-of-hush-puppies-and-grits-on-menus/996605.md?page=6)