Ingredients

• 2 , 8.5 ounce
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons cayenne pepper
• 3 eggs
• 1 , 5 ounce
• 1 , 14.75 ounce
• 1 quart vegetable oil for frying , or as needed
• 1 pinch salt to taste

Instructions

1. 1 Mix corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until blended.
2. 2 Stir eggs and evaporated milk into dry ingredients until moistened.
3. 3 Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats.
4. 4 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
5. 5 Gently drop a teaspoon of batter at a time into the hot oil, staying as close to the oil as possible to avoid splattering. Fry hush puppies until golden brown, about 3 minutes per batch.
6. 6 Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.

Nutrition per serving