These golden, crispy Southern Hush Puppies are truly a game-changer for your dinner table! Perfectly crisp on the outside with a tender, savory interior, these bite-sized cornmeal delights come together in just 10 minutes from start to finish. They’re the perfect accompaniment to fried fish, barbecue, or honestly, delicious enough to stand alone as an irresistible appetizer that will have everyone reaching for seconds.
Why You’ll Love This Recipe
- Quick and Simple: From mixing to frying, these hush puppies take only 10 minutes total – perfect for those nights when you need something impressive without spending hours in the kitchen.
- Perfectly Balanced Flavor: The combination of cornmeal, onion, and spices creates that authentic Southern taste that’s savory with just a hint of sweetness.
- Crowd-Pleaser: These little golden nuggets disappear fast! They’re always the first thing gone at fish fries and backyard gatherings.
- Versatile: They pair beautifully with so many main dishes, from catfish to pulled pork, or can be served as a stand-alone appetizer.
Ingredients You’ll Need
- Yellow cornmeal: The star ingredient that gives hush puppies their distinctive texture and flavor – it’s non-negotiable for that authentic Southern taste.
- All-purpose flour: Helps bind everything together and creates the perfect structure.
- Sugar: Just enough to enhance the natural sweetness of the cornmeal without making them dessert-like.
- Salt: Brings all the flavors together – don’t skimp here!
- Baking powder and baking soda: The dynamic duo that makes your hush puppies perfectly light and fluffy inside.
- Garlic powder and onion powder: These add depth of flavor without overwhelming chunks of garlic or onion.
- Cayenne pepper: Adds just a whisper of heat that makes these hush puppies special – you can adjust to your preference.
- Buttermilk: Provides tanginess and helps create that tender interior – whole milk works in a pinch, but buttermilk is worth seeking out.
- Egg: Acts as the binder that holds everything together.
- Grated onion: Incorporates moisture and real onion flavor throughout the batter without large chunks.
- Butter: Adds richness and helps create that perfect golden crust when fried.
- Peanut oil: Has a high smoke point, making it ideal for frying – the subtle flavor complements the cornmeal beautifully.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to make these hush puppies your own? Try these delicious twists:
- Cheesy Hush Puppies: Fold in 1/2 cup of shredded cheddar or pepper jack cheese for a gooey surprise.
- Jalapeño Hush Puppies: Add 2-3 tablespoons of finely diced jalapeños for a spicy kick.
- Corn Hush Puppies: Mix in 1/4 cup of fresh or frozen corn kernels for added sweetness and texture.
- Herb-Forward: Add 2 tablespoons of chopped fresh herbs like chives, parsley, or green onions.
- Seafood Twist: Incorporate 1/4 cup of finely chopped cooked shrimp or crabmeat for an elevated seafood accompaniment.
How to Make Homemade Southern Hush Puppies
Step 1: Heat the Oil
Pour peanut oil into a Dutch oven or heavy-bottomed skillet with deep sides, filling about 3-4 inches up. Heat over medium until the oil reaches 350°F. Using a thermometer here is truly a game-changer for consistent results.
Step 2: Prepare the Dry Ingredients
While the oil heats, whisk together the cornmeal, flour, sugar, salt, baking powder, baking soda, garlic powder, onion powder, and cayenne in a large bowl until well combined.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the buttermilk, egg, and grated onion until well combined. The grated onion should be evenly distributed throughout the mixture.
Step 4: Combine Everything
Pour the wet ingredients into the dry ingredients and stir just until no dry patches remain. Be careful not to overmix – a few small lumps are perfectly fine!
Step 5: Add Butter
Fold in the melted butter until it’s fully incorporated into the batter. The batter should be thick enough to hold its shape when dropped from a spoon.
Step 6: Fry to Golden Perfection
Once the oil reaches temperature, carefully drop just under tablespoon-sized portions of batter into the hot oil. Work in batches to avoid overcrowding, which can lower the oil temperature. Fry for 1-2 minutes per side until they’re beautifully golden brown.
Step 7: Drain and Serve
Transfer the finished hush puppies to a paper towel-lined plate to drain excess oil. Serve warm with softened butter for dipping.
Pro Tips for Making the Recipe
- Oil Temperature Control: Keep your oil between 340-360°F for the best results. Too hot and they’ll burn outside while remaining raw inside; too cool and they’ll absorb too much oil and become greasy.
- Consistent Sizing: Use a small cookie scoop or tablespoon measure for uniform hush puppies that cook evenly.
- Don’t Overcrowd: Fry in small batches to maintain oil temperature and give each hush puppy room to float and cook evenly.
- Fresh Ingredients: Fresh baking powder and baking soda make a huge difference in how light your hush puppies turn out.
- Rest the Batter: Letting the batter rest for 5 minutes before frying allows the ingredients to fully hydrate and results in a better texture.
How to Serve
These golden bites of Southern comfort food are incredibly versatile when it comes to serving:
Classic Pairings:
Serve alongside fried catfish, shrimp, or other seafood with a side of coleslaw for a traditional Southern fish fry experience.
Dipping Options:
While traditional softened butter is delicious, try offering remoulade sauce, honey butter, or spicy mayo for exciting flavor combinations.
Meal Complements:
These hush puppies elevate barbecue plates, complement pulled pork sandwiches beautifully, and add the perfect touch to a crawfish boil.
Make Ahead and Storage
Storing Leftovers
Cool completely and store in an airtight container in the refrigerator for up to 3 days. The texture is best on the first day, but they reheat surprisingly well.
Freezing
These freeze beautifully! Arrange cooled hush puppies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months.
Reheating
For the best texture after storage, reheat in a 350°F oven for 5-10 minutes until warmed through and crispy again. Avoid microwaving if possible, as it can make them soggy.
FAQs
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Can I make the batter ahead of time?
While best made fresh, you can prepare the batter up to 2 hours ahead and keep it refrigerated. You may need to add a splash of buttermilk if it thickens too much, as the cornmeal will continue to absorb moisture.
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Why did my hush puppies turn out dense instead of light and fluffy?
Dense hush puppies usually result from overmixing the batter or using old leavening agents. Mix just until combined and make sure your baking powder and baking soda are fresh for the best texture.
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What oil is best for frying hush puppies?
Peanut oil is traditional and preferred for its high smoke point and complementary flavor, but vegetable oil or canola oil work well too. Avoid olive oil, which has too low a smoke point for proper frying.
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Can I bake these instead of frying them?
While frying gives the authentic texture, you can bake them at 425°F for about 10-12 minutes on a well-greased baking sheet. They won’t be quite the same, but still delicious with a drizzle of melted butter after baking.
Final Thoughts
These Homemade Southern Hush Puppies bring a taste of genuine Southern comfort to your table with minimal effort. Crispy on the outside, tender on the inside, they’re the perfect accompaniment to so many meals or worthy of being the star attraction on their own. Give them a try – I guarantee they’ll become a requested favorite at your family gatherings!
Print
Homemade Southern Hush Puppies Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 27 servings 1x
- Category: Side-dishes
- Method: Frying
- Cuisine: Southern
Description
These Homemade Southern Hush Puppies are crispy on the outside, tender on the inside, and bursting with savory flavors. Perfectly seasoned with a hint of garlic, onion, and cayenne, these fried morsels are a classic Southern side dish that pairs wonderfully with seafood, barbecues, or as a standalone snack. Quick and easy to prepare, they’re sure to become a family favorite!
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1/3 cup all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch of cayenne pepper
Wet Ingredients
- 3/4 cup buttermilk or whole milk
- 1 large egg
- 1/4 cup grated onion
- 3 tablespoons unsalted butter, melted and cooled slightly
For Frying
- Peanut oil
For Serving
- Softened butter
Instructions
- Prepare the Frying Oil
In a Dutch oven or a heavy-bottomed skillet with deep sides, pour peanut oil (or your oil of choice) to about 3-4 inches up the sides of the pan. Heat the oil over medium heat to reach a temperature of 350°F. Use a thermometer to monitor the oil for even frying. - Mix the Dry Ingredients
In a large bowl, add the cornmeal, flour, sugar, salt, baking powder, baking soda, garlic powder, onion powder, and cayenne. Stir the ingredients together thoroughly to combine. - Prepare the Wet Mixture
In a separate medium-sized bowl, whisk together the buttermilk (or whole milk), egg, and grated onion. Once mixed, pour the wet ingredients into the dry ingredients. Stir gently until no dry patches remain. - Incorporate the Butter
Pour the melted, slightly cooled butter into the batter. Stir until fully combined and smooth. The batter should be slightly thick but spoonable. - Fry the Hush Puppies
Once the oil reaches 350°F, carefully drop just under 1 tablespoon-sized dollops of batter into the hot oil. Be cautious during this step to avoid splashes. Fry each batch for 1-2 minutes on each side until they turn golden brown. Using a slotted spoon, transfer the finished hush puppies to a plate lined with paper towels to drain any excess oil. - Serve Warm
Serve the hush puppies warm with softened butter on the side, if desired. Enjoy immediately for the best texture and flavor!
Notes
- Buttermilk is recommended for its tangy flavor, but whole milk can be used as an alternative.
- You can customize this recipe by adding minced jalapeños, chopped herbs, or shredded cheese for added flavor.
- Leftover hush puppies can be frozen. Allow them to cool completely, then store them in an airtight container for up to 3 months. Reheat in the oven or air fryer for best results.
- Doubling the recipe is easy if cooking for larger gatherings or for meal prepping.
- A thermometer ensures the oil remains at the optimal frying temperature, preventing soggy or overcooked hush puppies.
Nutrition
- Serving Size: 1 hush puppy
- Calories: 50
- Sugar: 1g
- Sodium: 90mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 8mg
