Hushpuppies are a Southern classic that has become popular throughout the US. The best hush puppies are golden and crisp on the outside with an incredibly fluffy inside, and my recipe delivers on all fronts! They are filled with flavor and texture from cornmeal and grated onions.
The batter comes together quickly with just a few ingredients, but you can play around with different flavor combinations. I have ideas for you in the Flavor Variations section! A key to perfect hush puppies is to maintain the right oil temperature. Cold oil leads to soggy, greasy hushpuppies, so use a deep-fry thermometer to cook up the crispiest hushpuppies. For more side dish recipes, try my sweet potato fries, homemade potato chips, and air fryer potato wedges.
Why Are They Called Hush Puppies?
While there are many creative stories surrounding the origins of the hush puppy, most of them seem to be myths. For example, one legend is that these cornmeal fritters were used as treats to quiet barking dogs.
In reality, hush puppies were likely originally called red horse bread, originating in South Carolina, and named for the red horse fish they were commonly served with. While the reason for the switch to “hush puppies” is really known, there are accounts that red horse bread was referred to as hush puppies on the Georgia side of the Savannah River.
Ingredients
Cornmeal — I use yellow cornmeal, but you can use white cornmeal or another variety if that’s what you have.
Flour — all-purpose flour prevents the hushpuppies from falling apart in the hot frying oil and gives them a fluffy texture, rather than crumbly like cornbread.
Sugar — a little sugar does not make these fried morsels sweet but rather complements the savory flavors.
Leavening — you need baking powder and baking soda for fluffy hushpuppies.
Buttermilk — buttermilk moistens the batter.
Egg — an egg helps to bind the hush puppy batter.
Onion — grated onion infuses the batter with so much flavor that you don’t need much more seasoning than salt and pepper.
Oil — peanut oil or vegetable oil are the best options as they have a high smoke point and can tolerate high deep-frying temperatures.
How To Make Hush Puppies
1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, baking soda, and pepper.
2. In a separate bowl or large measuring cup, whisk together the buttermilk and egg.
3. Add the wet ingredients and grated onion to the dry ingredients mixture and stir until well combined. Let the cornmeal batter rest for 10 minutes.
4. Meanwhile, heat 2 inches of oil in a large cast-iron skillet or Dutch oven until it reaches 350°F on a deep-fry thermometer. Using 2 spoons or a small cookie scoop, drop tablespoonfuls of batter into the hot oil. Work in batches so as not to overcrowd the pan.
5. Fry until golden brown, turning halfway through, about 3 to 4 minutes total.
6. Remove them using a slotted spoon or spider strainer and set aside to drain on a baking sheet lined with paper towels. Serve hot.
Can I Use Corn Flour If I Don’t Have Cornmeal?
No, corn flour (and masa harina, a specific type of corn flour) and cornmeal are not the same. Cornmeal is coarser than corn flour and is important for giving hush puppies their texture. For this recipe, fine-ground cornmeal works best.
Flavor Variations
- Jalapeño-Cheddar: Finely mince one jalapeño and also add ½ cup finely grated cheddar cheese to the batter.
- Green onion and corn: Mince 2 to 3 green onions and also add ½ cup corn kernels.
- Add bacon: Bacon bits are delicious in hush puppies! You can crumble two strips of air fryer bacon for quick bacon bits.
- Add more seasoning: This hush puppy recipe takes on other flavors very well, so feel free to play around with seasonings. Garlic powder, onion powder, cayenne pepper, Cajun seasoning, or Creole seasoning all work great.
- Add seafood: Chopped cooked shrimp or lump crab meat take these to the next level!
How To Serve Hush Puppies
Serve hush puppies piping hot with your favorite dipping sauce like tartar sauce, ketchup, or remoulade. They are a staple at a Southern fish fry alongside classics like fried catfish and coleslaw. You can also enjoy hushpuppies with fried chicken and chicken nuggets.
How To Store
Refrigerating: While hush puppies are best enjoyed immediately, leftovers will keep in an airtight container in the refrigerator for 4 days.
How to Freeze: Place them on a lined baking sheet in a single layer and freeze until solid. Transfer the hushpuppies to a freezer bag or freezer-safe container and freeze for up to 3 months.
Pro Tips For Making This Recipe
- Don’t overmix the batter. The hush puppies will turn out tough instead of fluffy.
- Let the batter rest. This will give the cornmeal time to absorb moisture so the batter thickens up well enough to scoop.
- Use a small cookie scoop. This perfectly portions each hush puppy. If you don’t have one, two spoons still work great!
- To ensure accurate oil temperature, use a frying thermometer or digital thermometer to make sure the oil temperature remains at 350°F. You want to wait for the oil temperature to rise to the correct temperature before adding another batch. You can adjust your burner as well, as needed, to keep the oiling from getting too hot or too cool.
- Work in batches. Overcrowding the pot will cause the oil temperature to drop, leading to soggy hush puppies. They can also stick together in the oil if there isn’t enough space for them to move around and crisp up on the outside.
Frequently Asked Questions
You need an oil with a high smoke point. My preference is peanut oil, but vegetable oil or canola oil works well, too.
You can use regular milk or even non-dairy milk if you don’t have buttermilk, but start with ½ cup. Buttermilk is typically much thicker than regular milk, so you may not need as much. Or try my easy buttermilk substitute!
The best way to reheat hush puppies is in the air fryer at 350°F for about 3 minutes. If you don’t have an air fryer, arrange them on a baking sheet and place them in a 400°F oven for about 5 minutes.
If you love this recipe try these out!
If you’ve tried this hush puppies recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Hush Puppies Recipe
Equipment
- Dutch oven or large pot
- Mixing Bowls
- Baking sheet or plate
Ingredients
- 1 cup yellow cornmeal (150g)
- ¾ cup all-purpose flour (90g)
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground black pepper
- ¾ cup buttermilk (180mL)
- 1 large egg
- ½ small onion grated, (60g)
- Peanut or vegetable oil for frying
Instructions
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, baking soda, and pepper.
- In a separate bowl, whisk together the buttermilk and egg until the egg is well beaten. Add the wet mixture and grated onion to the cornmeal mixture and stir until well combined. Let the batter rest for 10 minutes.
- Meanwhile, heat 2 inches of oil in a large cast-iron skillet or Dutch oven until it reaches 350°F on a deep-fry thermometer. Line a large baking sheet with paper towels.
- Using 2 spoons, drop tablespoonfuls of batter into the hot oil. (Use the back of one spoon to push the batter off the other spoon, one at a time.) Work in batches to not overcrowd the pan.
- Fry until golden brown, turning halfway through, about 3 to 4 minutes total. Remove hush puppies using a slotted spoon or spider strainer and drain on the paper towels. Serve hot.
Notes
- Don’t overmix the batter. The hush puppies will turn out tough instead of fluffy.
- Let the batter rest. This will give the cornmeal time to absorb moisture so the batter thickens up well enough to scoop.
- Use a small cookie scoop. This perfectly portions each hush puppy. If you don’t have one, two spoons still work great!
- To ensure accurate oil temperature, use a frying thermometer or digital thermometer to make sure the oil temperature remains at 350°F. You want to wait for the oil temperature to rise to the correct temperature before adding another batch. You can adjust your burner as well, as needed, to keep the oiling from getting too hot or too cool.
- Work in batches. Overcrowding the pot will cause the oil temperature to drop, leading to soggy hush puppies. They can also stick together in the oil if there isn’t enough space for them to move around and crisp up on the outside.
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