Classic Southern Hush Puppies Recipe

Ingredients

  • 1 cup of yellow cornmeal
  • 1/2 cup of all-purpose flour
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 egg
  • 1/2 cup of buttermilk
  • 1 small onion, finely chopped
  • 1 clove of garlic, minced
  • 1/2 cup of canned creamed corn
  • 1-2 quarts of vegetable oil for frying

Steps and instructions

  1. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
  2. In another bowl, whisk the egg, buttermilk, onion, garlic, and creamed corn together.
  3. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
  4. Heat the vegetable oil in a deep fryer or large pot to 365 degrees F (185 degrees C).
  5. Drop rounded tablespoonfuls of the batter into the hot oil.
  6. Fry the hush puppies until they are golden brown, about 5 minutes. Be sure not to overcrowd the pan, fry in batches if needed.
  7. Remove the hush puppies with a slotted spoon and drain on paper towels.
  8. Repeat with remaining batter. Let them cool for a few minutes before serving.

Tools for making

Recipe variations

  • Adding cooked and crumbled bacon to the batter for a savory twist.
  • Replacing the all-purpose flour with self-rising flour for a lighter texture.
  • Using different types of cornmeal, such as blue cornmeal or stone-ground cornmeal, for a unique flavor.
  • Adding grated cheese, such as cheddar or pepper jack, to the batter for a cheesy hush puppy.
  • Incorporating diced jalapenos or other spicy peppers for a spicy kick.
  • Experimenting with different seasonings, such as Old Bay seasoning or Cajun seasoning, to add extra flavor.
  • Making a gluten-free version by using a gluten-free flour blend instead of all-purpose flour.
  • Creating a vegan option by substituting the egg with a flax egg or a commercial egg replacer and using plant-based milk instead of buttermilk.
  • Adding chopped herbs like parsley, chives, or green onions to the batter for a fresh herbal taste.

Recipe overview

Get ready to experience the deep-fried, Southern classic dish known as Hush Puppies. These delightful little balls of cornmeal batter, filled with the surprising crunch of onion and a hint of garlic, are a traditional favorite in Southern cuisine. Made from simple, pantry-staple ingredients, they're quick to whip up and are the perfect accompaniment to everything from a barbecue to a fish fry. In this recipe, you'll be guided through the process of making your own hush puppies from scratch – from mixing the batter to frying them to golden perfection. Expect a crispy exterior with a soft, moist interior that's full of flavor. Enjoy them as a side dish, snack, or even as an appetizer to wow your guests.

Common questions

  1. Can I substitute the yellow cornmeal with another type of cornmeal? It is best to use yellow cornmeal for authentic hush puppies, but you can try using white cornmeal if needed.
  2. Can I use self-rising flour instead of all-purpose flour and baking powder? Yes, you can use self-rising flour in place of all-purpose flour and baking powder. Simply omit the baking powder from the recipe if using self-rising flour.
  3. Can I use milk instead of buttermilk? Yes, you can use milk as a substitute for buttermilk in this recipe. However, the tangy flavor of buttermilk adds a nice touch to the hush puppies.
  4. Can I add other ingredients like cheese or jalapenos? Absolutely! Feel free to add shredded cheese, diced jalapenos, or any other desired ingredients to the batter for extra flavor.
  5. What is the best way to store leftover hush puppies? Allow the leftover hush puppies to cool completely, then transfer them to an airtight container or ziplock bag. They can be stored in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350 degrees F (175 degrees C) for 5-10 minutes or until heated through.

Serving dishes and utensils

  • Large mixing bowl - For combining the dry ingredients and wet ingredients.
  • Whisk - To mix the egg, buttermilk, onion, garlic, and creamed corn together.
  • Deep fryer or large pot - For frying the hush puppies in vegetable oil.
  • Slotted spoon - To remove the fried hush puppies from the oil.
  • Paper towels - To drain the excess oil from the hush puppies.

Origin stories

Hush Puppies are a beloved staple of Southern American cuisine, but their origins are shrouded in a delightful bit of folklore. The most popular tale suggests that during the Civil War, Confederate soldiers would cook these cornmeal delicacies during their camp meals. If they noticed Union soldiers approaching, they'd toss a few to their barking dogs to quiet them, while whispering, "Hush, puppies!" Whether this tale holds any historical accuracy may be up for debate, but nonetheless, it adds a dash of charm and whimsy to the humble hush puppy, a true Southern classic.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.