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. Perhaps 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
See the complete list of ingredients below on the recipe card.
- Cornmeal: Both white and yellow cornmeal are good for making hush puppies. White cornmeal is slightly sweeter.
- Granulated sugar: just a touch to suit your taste
- Seasonings: Cajun or Creole, salt, freshly ground black pepper
- Milk: 2% or whole
- White vinegar: You can substitute apple cider vinegar
- Vegetable oil: You can substitute canola or peanut oil
- Onion: a sweet yellow or Vidalia onion
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
Hush Puppies Recipe
Ingredients
- 1 cup cornmeal see notes
- 1 cup all purpose flour
- 1-2 tablespoons sugar see notes
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon Cajun or Creole seasoning
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
- ½ cup milk room temperature
- ½ 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 the 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 1½ 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
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Marie-Charlotte Chatelain
Oh these look perfect! The best brunch side EVER! Could fill up on these!
Amanda Wren-Grimwood
I’ve never had these before but I really need to try them now. Sounds like the perfect comfort snack!
Liz
I just had hush puppies for the first time a few months ago. I never thought about making them at home! These are such a great idea!
Michelle
I”ve been afraid to make my own hush puppies, but these were such a hit, I don’t know what I was waiting for!
Sally
I LOVE hush puppies but haven’t had them in forever! And even though I love to cook I haven’t made my own (so tragic for a Southern cook, right?) I make cornbread often, but these look way simpler. Gonna make them soon with jalapeno and cheddar and your Comeback Sauce. Can’t wait!
Emily Liao
Love these! They came out perfectly crisp and delicious!
Haley D. Williams
Love these hush puppies! The gouda and chive variation is delicious.
Anjali
Yum yum yum!! These turned out to be so good! Perfectly crispy and really comforting!
Anita
I have some Gouda that needs eating. I’m going to do these with the Gouda option. 🙂
Sonila
Omg I had been looking for a good hush puppies recipe to make at home, this seems perfect!!! Love your tips & variations, Might try the jalapeno & cheddar one after I make the regular hush puppies first!! The pictures made me drool:)