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. 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

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