Hush Puppies Recipe

This Hush Puppies Recipe is the best, easiest Southern favorite side dish. It has crispy outer edges and lightly sweetened, soft, tender centers. They are by far the best I have ever made or tried.  

I love to serve them with pan-fried chicken, collard greens, and oven-roasted corn. Maybe it has been quite some time since you have had any. Maybe it feels like forever. They are so simple to mix and fry up.

I like to fry mine in my deep fryer, but you can also use a heavy stock pot or Dutch oven. They are delicious by themselves or dipped in Southern comeback sauce.

Ingredients Notes and Substitutions

• Cornmeal: both white and yellow cornmeal are good for making hush puppies.  White cornmeal is slightly sweeter.
• All-purpose flour
• Granulated sugar: just a touch to suit your taste
• Leavening agents: baking soda and baking powder
• Seasonings: Cajun or Creole, salt, freshly ground black pepper
• Milk: 2% or whole
• White vinegar: or apple cider vinegar
• Vegetable oil: or canola or peanut oil
• Egg: a large one
• Onion: a sweet yellow or Vidalia grated

How to make Hush Puppies

This is the nutshell version. See the recipe card below for the full list of ingredients and instructions.

Start by whisking the cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and black pepper. 

Add your milk and vinegar to make buttermilk in another bowl or large measuring cup.  Let that sit for about five minutes. Whisk in the egg, vegetable oil, and grated onion.  Then, stir the wet ingredients into the dry mixture and mix until incorporated.

Heat the oil to 365 degrees and drop the cornmeal batter by rounded tablespoons into the hot oil, working in small batches so you don’t crowd the fryer.

Cook for 3-5 minutes or until golden brown and cooked through. Remove them from the oil with a slotted spoon and transfer them to paper towels to drain.

Preparations Tips

• If you like yours extra sweet, add a little more sugar.
• Mix the ingredients just until incorporated, and let the batter sit while you heat the oil.
• Try maintaining a constant oil temperature using a deep fryer or heavy pot with a thermometer.
• Drain the hush puppies on paper towels after frying.
• Use an oil with a high smoking point, like vegetable, canola, or peanut oil.

Storage and Reheat

Store leftover hush puppies in an airtight container at room temperature for 2-3 days or in the fridge for up to 4 days. For best results, reheat on a baking sheet in the oven at 400 degrees for 5-7 minutes or in the air fryer at 350 degrees for 2-3 minutes.

Taste Variations

• Jalapeno and cheddar: add 1 tablespoon finely minced jalapeno and 1/2 cup finely shredded cheddar cheese
• Corn and scallion: add 1/2 cup frozen corn (thawed) and 2 scallions minced
• Gouda and chive: add 1/2 cup finely grated Gouda and 2 tablespoons finely chopped chives

More Southern Recipes

Fried Okra

Southern Green Beans

Southern Collard Greens

Cabbage Stir Fry

Carrot Salad

Southern Pimento Cheese

Hush Puppies Recipe

These southern Hush Puppies are crispy on the outside and soft and tender in the center.  They are easy to prepare and quick to come together.  They can be mixed and ready for the fryer in less than ten minutes.

4.93 from 97 votes

Print Pin Rate

Course: side

Cuisine: Southern

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Servings: 4 servings

Calories: 378kcal

Author: Beth Pierce

Ingredients

• 1 cup cornmeal see notes
• 1 cup all purpose flour
• 1-2 tablespoons sugar see notes
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon Cajun or Creole seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/2 cup milk room temperature
• 1/2 tablespoon white vinegar
• 2 tablespoons vegetable oil
• 1 large egg room temperature
• 3 tablespoons grated onion
• Oil for frying canola, vegetable or peanut

Instructions

• Whisk together cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and black pepper in a large bowl.
• In a separate medium bowl, add your milk and vinegar; let sit for 5 minutes.  Whisk in vegetable oil, egg, and onion.  Add wet ingredients to dry ingredients; mix just until incorporated.
• Heat 1 1/2 inches of oil in a Dutch Oven or heavy skillet to 365 degrees.  Using two small spoons, scoop a rounded spoonful onto one spoon and gently push it off with the second spoon.  Fry for 3-5 minutes or until golden brown.  Drain on paper towels.  Serve promptly.

Video

Notes

• Both white and yellow cornmeal are good for making hush puppies.  White cornmeal is slightly sweeter.
• If you like yours extra sweet, add a little more sugar.
• Mix the ingredients just until incorporated, and let the batter sit while you heat the oil.
• Try maintaining a constant oil temperature using a deep fryer or heavy pot with a thermometer.
• Drain the hush puppies on paper towels after frying.
• Use an oil with a high smoking point, like vegetable, canola, or peanut oil.

Nutrition

Calories: 378kcal | Carbohydrates: 58g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 50mg | Sodium: 367mg | Potassium: 239mg | Fiber: 5g | Sugar: 6g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 3mg

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