Southern Hush Puppy Recipe
User Reviews
4.9
Southern Hush Puppy Recipe
Description
This classic Southern recipe mixes cornmeal, all-purpose flour, sugar, baking powder, salt, and cayenne pepper into a dry base. Wet ingredients including a beaten egg, buttermilk, and grated onion with its juices are combined with the dry mixture to form a thick batter.
The hush puppies are deep-fried in peanut or vegetable oil heated to about 375°F. Using spoons to drop batter into the hot oil, the hush puppies cook in batches, frying for 2-3 minutes while turning for even browning. The result is a golden crust with a soft, slightly sweet inside containing bursts of onion flavor and a subtle spice from cayenne.
They are perfect alongside fried fish or barbecue dishes to add a crunchy, tender component. Leftovers can be stored at room temperature for several days or refrigerated for up to a week. Frozen hush puppies reheat well in an air fryer to regain crispness.
Maintaining oil temperature is important to prevent greasy or burnt hush puppies. Using a digital thermometer helps keep frying between 350°F and 375°F.
Ingredients
- 1 cup cornmeal 138g
- 1/2 cup all-purpose flour scooped & leveled, 71g
- 2 Tablespoons granulated sugar 25g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 egg lightly beaten, large
- 3/4 cup buttermilk 169g
- 1/2 onion grated (about 1/4 to 1/3 cup, small
- peanut oil for frying, or vegetable oil
Instructions
- Combine the cornmeal, flour, sugar, baking powder, salt, and cayenne pepper in a large mixing bowl.
- In a separate bowl, whisk together the egg, and buttermilk. Add to the dry ingredients along with the grated onion and its juices, stirring until combined.
- Heat 2 inches of oil over medium-high heat in a large cast iron skillet or dutch oven until it reaches 375°F on a digital thermometer. When hot, carefully use two spoons to drop tablespoonfuls of batter into the hot oil, using the back of one spoon to push the batter in one at a time. Work in batches so as not to overcrowd the pan. Fry for 2-3 minutes, turning partway through with a wire spatula, until the hush puppies are golden brown.
- Remove the hush puppies from the oil and transfer to a wire rack set over a baking sheet lined with paper towels. Keep an eye on the oil temperature while frying so that it stays consistent, adjusting the heat up or down as necessary.
Notes
- Store leftovers at room temperature for 3-4 days or refrigerate up to one week in an airtight container.
- Freeze cooked hush puppies in a single layer before transferring to airtight containers for up to 3 months.
- Reheat thawed hush puppies in an air fryer or oven for best texture; microwave reheating is possible but may soften the crust.
- Maintain frying oil temperature between 350°F and 375°F to ensure even cooking and avoid excess oil absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 343mg | 14% |
| Potassium | 162mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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