Southern-Style Hushpuppies Recipe

Ingredients

  • 1 cup of cornmeal
  • 1/2 cup of all-purpose flour
  • 1.5 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 large egg, lightly beaten
  • 1 cup of buttermilk
  • 1/2 cup of finely chopped onion
  • 1 jalapeño pepper, seeded and minced (optional)
  • Vegetable oil, for frying

Steps and instructions

  1. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
  2. In a separate bowl, whisk together the egg and buttermilk.
  3. Add the wet ingredients to the dry ingredients and stir until just combined.
  4. Fold in the chopped onion and jalapeño pepper, if using.
  5. Heat the vegetable oil in a deep fryer or large pot to 375 degrees Fahrenheit (190 degrees Celsius).
  6. Drop rounded teaspoonfuls of the batter into the hot oil.
  7. Fry the hushpuppies until they are golden brown, about 2-3 minutes, turning occasionally.
  8. Remove the hushpuppies with a slotted spoon and drain on paper towels.
  9. Serve warm.

Tools for making

Recipe variations

  • Replace the all-purpose flour with self-rising flour for a lighter texture.
  • Add cooked and crumbled bacon to the batter for a smoky flavor.
  • Include grated cheese, such as cheddar or pepper jack, for a cheesy twist.
  • Substitute the onion with finely chopped scallions or green onions.
  • Try using different types of peppers, like bell peppers or serrano peppers, for a variety of heat levels.
  • Add spices like garlic powder, paprika, or cayenne pepper to enhance the flavor.
  • For a gluten-free version, use gluten-free flour or a combination of cornmeal and gluten-free flour.
  • Make a vegetarian version by omitting the bacon and using vegetable broth or water instead of buttermilk.
  • Experiment with different herbs like parsley, cilantro, or dill for added freshness.

Recipe overview

Get ready to whip up a traditional southern treat with these tasty Hushpuppies! These golden, fried balls of cornmeal batter are a staple in Southern US cuisine, known for their wonderfully crispy exterior and fluffy, moist interior. With our simple recipe, you can create your own Hushpuppies in no time, incorporating a delightful blend of cornmeal, flour, and a hint of onion for savory flavor. If you like a bit of heat, the optional jalapeño adds a pleasant kick. These are deep-fried to a beautiful golden brown and are perfect as a side dish, appetizer, or even a unique party snack. Whether you're new to Southern cooking or a seasoned pro, these Hushpuppies are sure to be a hit!

Common questions

  1. Can I use a different type of flour?
    Yes, you can use whole wheat flour or a gluten-free flour blend as a substitute for all-purpose flour.
  2. Can I make hushpuppies without onion?
    Yes, you can omit the onion if you prefer or replace it with finely chopped scallions for a milder flavor.
  3. Can I make hushpuppies without jalapeño pepper?
    Yes, the jalapeño pepper is optional. You can omit it if you don't want any heat or replace it with a milder pepper variety.
  4. Do I need a deep fryer to make hushpuppies?
    No, you can use a large pot with enough oil to deep fry the hushpuppies. Maintain the oil temperature at 375 degrees Fahrenheit (190 degrees Celsius).
  5. Can I bake the hushpuppies instead of frying?
    While traditionally hushpuppies are fried, you can try baking them in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for about 15-20 minutes or until golden brown.
  6. What can I serve hushpuppies with?
    Hushpuppies are commonly served as a side dish with seafood, barbecue, or alongside dishes like coleslaw and beans.

Serving dishes and utensils

  • Mixing bowl - A large bowl for combining the dry and wet ingredients.
  • Whisk - Used for mixing the egg and buttermilk together.
  • Deep fryer or large pot - Used for frying the hushpuppies in hot oil.
  • Slotted spoon - To remove the fried hushpuppies from the oil.
  • Paper towels - For draining the excess oil from the fried hushpuppies.

Origin stories

Hushpuppies, those golden nuggets of deep-fried cornmeal batter, have a rich history rooted in the Southern United States. The name, according to Southern folklore, comes from the Civil War era. Cooks would fry up a basic cornmeal mixture and toss these tasty morsels to barking dogs to quiet them down - hence, they were literally hushing the puppies. Over time, these simple and satisfying bites have become a beloved staple of Southern cuisine, commonly served alongside dishes like fried fish and seafood. So, when you bite into a hushpuppy, you're not just enjoying a delicious side dish, but also taking part in a longstanding Southern tradition.

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.