Description
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.
Nutrition
- Serving Size: 4–5 hush puppies
- Calories: 180
- Sugar: 2g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
