These Southern Style Hush Puppies are delectable bits of golden brown, crispy fried goodness, made from a perfectly seasoned cornmeal batter with a soft cornbread center make these totally addicting.
The other day when I was making these Mini Corn Dogs to share with you on the blog it hit me I’ve never shared my recipe for Southern Style Hush Puppies. Y’all these are so good and super easy to make. So, today that’s what I’m going to show you how to make homemade hush puppies.
These hush puppies are made from thick seasoned cornmeal batter that is fried until golden brown and crisp on the outside and inside they have a soft and slightly sweet. These are a great side to serve with fish like these Salmon Patties These also make a great appetizer! You can dip them in honey or Homemade Ranch Dip.
How to make Hush Puppies:
Ingredients:
- yellow cornmeal
- all-purpose flour
- granulated sugar
- buttermilk
- onion
- kosher salt
- baking powder
- baking soda
- garlic powder
- onion powder
- egg
- unsalted butter
- peanut or canola oil for frying
- cayenne pepper (optional)
Special Equipment:
- dutch oven or heavy deep skillet
- kitchen thermometer
Instructions:
- In a dutch oven or heavy bottom skillet with deep sides, add peanut oil or oil you are using about 3-4 inches up the side of the pan. Bring the oil up to temperature over medium heat to 350°F.
- While the oil is heating up, make the batter. In a medium size mixing bowl add the cornmeal, flour, sugar, salt, baking powder, baking soda, garlic powder, onion powder to a large bowl, stir to combine. If you are going to add the cayenne pepper add it in to the mixture at this time.
- In a separate medium-sized bowl whisk together the buttermilk, egg, and grated onion.
- Add the wet ingredients to the dry and stir them in so there are no dry patches. Mix in the butter and stir it in until combined.
- Scoop batter into 1 tablespoon-sized dollops into the hot oil, be very careful at this step. Cook for 1-2 minutes per side until golden brown.
- Place on a paper towel-lined plate to drain while you fry the remaining hush puppies.
My notes and tips for this recipe:
Important Note: Do not overheat the oil, if the oil becomes too hot the outside of the hush puppies will cook too fast leaving the insides uncooked. Try to maintain the temperature as close to 350°F as possible.
Substitutions and Variations:
- Add some finely minced bell pepper to the batter before frying for a little added flavor.
- Skip the cayenne pepper and try adding minced jalapeños to add a little kick to these hush puppies. The jalapeños are a great compliment to the cornmeal mixture flavor.
- Mix in some whole kernel corn for a fun twist on this recipe!
- Buttermilk is best for this recipe because it helps the hush puppies fluff up while frying. If you do not have buttermilk you can use milk. The hush puppies my not be a fluffy but they will still be crisp and delicious.
How to store leftovers:
These homemade hush puppies are best when they are eaten right away. If you have leftovers though you can store and reheat them.
Refrigerator: Cool hush puppies completely then store in a zip top bag or tightly sealed container in the fridge for up to 5 days.
To Reheat: place on a baking sheet in a single layer then place in a 350°F oven for 3-5 minutes or until heated through. Make sure to cool them completely to avoid condensation from forming in the bag or container. Condensation will cause the hush puppies to become soggy. No one likes a soggy hush puppy!
Freezer: Let the hush puppies cool completely then place then in a single, evenly spaced layer on a baking sheet and flash freeze them until they become sold. This should take about 2 hours. Then place them in a freezer bag lined with paper towels. Freeze for up to three months.
To Thaw and Reheat: Preheat oven to 350°F. Put a few frozen hush puppies on a microwave safe plate and heat on high for a minute to partially thaw. Then transfer to a baking sheet and place in the preheated oven for five minutes or until heated trough.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
Susanne
Looking for more great Southern recipes? You’ll love these:
Still hungry? Follow New South Charm on Pinterest! for more recipe ideas!
Southern Style Hush Puppies
Ingredients
- 1 cup yellow cornmeal
- ⅓ cup all-purpose flour
- 1 ½ tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of cayenne pepper
- ¾ cup buttermilk or whole milk
- 1 large egg
- ¼ cup onion grated or very finely minced
- 3 tablespoons unsalted butter melted and cooled slightly
- canola oil for frying
Instructions
-
In a dutch oven or heavy bottom skillet with deep sides, add peanut oil or oil you are using about 3-4 inches up the side of the pan. Bring the oil up to temperature over medium heat to 350°F.
-
While the oil is heating up, make the batter. In a medium size mixing bowl add the cornmeal, flour, sugar, salt, baking powder, baking soda, garlic powder, onion powder to a large bowl, stir to combine. If you are going to add the cayenne pepper add it in to the mixture at this time.
-
In a separate medium-sized bowl whisk together the buttermilk, egg, and grated onion.
-
Add the wet ingredients to the dry and stir them in so there are no dry patches. Mix in the butter and stir it in until combined.
-
Scoop batter into 1 tablespoon-sized dollops into the hot oil, be very careful at this step. Cook for 1-2 minutes per side until golden brown.
-
Place on a paper towel-lined plate to drain while you fry the remaining hush puppies.
Recipe Notes
- Do not overheat the oil, if the oil becomes too hot the outside of the hush puppies will cook too fast leaving the insides uncooked. Try to maintain the temperature as close to 350°F as possible.
- Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
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