These homemade hush puppies are golden, crispy on the outside, and soft and tender on the inside. They’re the perfect Southern-inspired side dish that I love serving with fried fish, barbecue, or even just as a snack with dipping sauces.
Why You’ll Love This Recipe
I like this recipe because it’s simple, quick, and made with pantry staples. The hush puppies fry up beautifully golden in just a few minutes. I enjoy how the cornmeal gives them a rustic texture and slightly sweet flavor, while the onion adds a savory kick. They’re versatile too—I can make them mild, spicy, or even cheesy depending on my mood.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cornmeal
All-purpose flour
Baking powder
Baking soda
Salt
Sugar
Egg
Buttermilk
Onion (finely chopped or grated)
Vegetable oil (for frying)
Directions
I start by heating oil in a deep pot or skillet until it reaches about 350°F.
In a large bowl, I whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
In another bowl, I beat the egg and stir in the buttermilk.
I add the wet ingredients to the dry mixture and stir just until combined. Then I fold in the onion.
Using a small scoop or spoon, I drop portions of the batter into the hot oil.
I fry them for about 2–3 minutes per side, or until golden brown and cooked through.
I transfer the hush puppies to a paper towel–lined plate to drain before serving.
Servings and timing
This recipe makes about 20–24 hush puppies, depending on the size I scoop. I find it serves 4–6 people easily. Prep time takes me around 10 minutes, and frying takes about 15 minutes total.
Variations
I sometimes add diced jalapeños for a spicy kick or shredded cheddar cheese for extra richness. If I want a little sweetness, I put in a touch more sugar or even a drizzle of honey after frying. Fresh herbs like chives or parsley also make a great addition.
storage/reheating
I keep leftover hush puppies in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F oven for about 8–10 minutes until they’re warmed through and crispy again. I avoid the microwave because it makes them soggy.
FAQs
Can I bake hush puppies instead of frying them?
I can bake them at 400°F for 12–15 minutes, but they won’t be quite as crispy as the fried version.
Can I make hush puppies ahead of time?
I like mixing the dry ingredients ahead, then combining with the wet ingredients right before frying. That way, they’re fresh and fluffy.
What oil works best for frying hush puppies?
I prefer using vegetable oil, canola oil, or peanut oil because they have high smoke points and neutral flavors.
How do I keep hush puppies from falling apart in the oil?
I make sure the oil is hot enough and the batter is thick. If it’s too runny, I add a little more cornmeal or flour.
Can I freeze hush puppies?
Yes, I freeze them after frying. Once cooled, I place them on a baking sheet to freeze individually, then transfer to a freezer bag. I reheat them in the oven straight from frozen.
Conclusion
I love how homemade hush puppies are quick to make, endlessly customizable, and always crowd-pleasing. They’re crispy, fluffy, and perfect for pairing with just about any Southern meal—or enjoying on their own. Once I started making them fresh at home, I realized how much better they taste than store-bought versions.
These homemade hush puppies are golden and crispy on the outside, soft and tender on the inside—perfect as a Southern-inspired side dish or snack. Made with simple pantry staples, they’re ready in minutes and highly customizable.
Ingredients
1 cup cornmeal
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp sugar
1 large egg
3/4 cup buttermilk
1/4 cup finely chopped or grated onion
Vegetable oil, for frying
Instructions
Heat oil in a deep pot or skillet to 350°F (175°C).
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, beat the egg and stir in the buttermilk.
Combine the wet and dry ingredients, mixing just until incorporated. Fold in the chopped onion.
Using a spoon or small scoop, drop portions of the batter into the hot oil.
Fry for 2–3 minutes per side, or until golden brown and cooked through.
Remove and drain on a paper towel–lined plate before serving.
Notes
For spicy hush puppies, add diced jalapeños.
Mix in shredded cheddar cheese for a richer flavor.
Drizzle with honey after frying for a sweet twist.
Reheat in the oven to maintain crispiness—avoid the microwave.
Can be frozen after frying and reheated straight from the freezer.
