Hush Puppies Recipe

Name: Hush Puppies Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 20
Cuisine: Southern
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; 1/2 tablespoon white vinegar; 2 tablespoons vegetable oil; 1 large egg; 3 tablespoons grated onion; Oil for frying (canola, vegetable or peanut)

March 3, 2021 by Beth Pierce 132 Comments

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This Hush Puppies Recipe is the best easy southern favorite side dish with 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 catfish, Red Beans and Rice, and Oven Roasted Corn. These delectable fried cornmeal hush puppies, also commonly referred to as red horse bread, are such a treat. Maybe it has been quite some time since you have had any. Maybe it feels like forever. They really are so simple to mix together 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 dip them in Southern Comeback Sauce or tarter.

How to make Hush Puppies?

Start by whisking the cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and black pepper together. In another bowl or large measuring cup, add your milk and vinegar to make buttermilk. Let that sit for about five minutes. Now whisk in the egg, vegetable oil, and grated onion. Then stir the wet ingredients into the dry and mix just 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 they are golden brown and cooked through. Remove them from the oil with a slotted spoon to paper towels to drain.

Fried dough balls with a spicy comeback sauce

Recipe notes and helpful tips

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.
Bring your egg and milk to room temperature.
Mix the ingredients just until incorporated, and let the batter sit while you heat the oil.
Try to maintain a constant oil temperature by using a deep fryer or heavy pot with a thermometer.
Drain them on paper towels after frying.
Use an oil with a high point, like vegetable oil, canola oil, or peanut oil.
To drop the hushpuppies in the fryer, use two tablespoons. One to scoop up a rounded mound of dough and the other one to gently push it off with. However, do not worry if all of your hush puppies are not perfectly round, as they will still taste equally delicious.
Store leftover hush puppies in an airtight container in the fridge for up to 4 days. Reheat in the oven or in the air fryer.

Warm and crispy fried hush puppies with a spicy southern sauce

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 – 1/2 cup finely grated Gouda and 2 tablespoons finely chopped chives

Other Southern recipes you will love!