Hushpuppies at Greenbrier, Savory Morsels of the Deep South

Sheila fills a large bowl with the ingredients, then transfers the batter to six-quart buckets. Those buckets go into the cooler, and she starts the process again. She’s a busy lady on batter-making days. Sheila said, “We have to keep plenty of batter ready at all times.” Owner Johnny Evans estimates that they use 200 gallons of mix in a day.