Homemade Hush Puppies

Crispy southern Homemade Hush Puppies with a classic crispy fried crust, soft and fluffy cornmeal center. These savory fried cornballs are light and airy, yet pack a ton of traditional flavor you'll only find in the south. Make them in no time at all and serve them as an appetizer before your next meal at home, for football parties, holiday spreads or as a side dish for fish fry, seafood boils, and more.

Course Appetizer, Side Dish, Snack

Cuisine American, Southern

Keyword hush puppy, hushpuppies, southern hush puppies

Prep Time 10

Cook Time 30

Rest Time 30

Total Time 1 10

Servings servings

Calories 85kcal

Author Jessica (swankyrecipes.com)

Equipment

1 Dutch Oven

Ingredients

Hush Puppy Ingredients

1 cup yellow cornmeal
1 cup self-rising flour
1½ tsp baking powder
¾ tsp salt
¼ tsp ground black pepper
1 tsp garlic powder
¼ cup granulated sugar
½ large yellow onion finely diced
2 jalapeño peppers seeded and diced
2 tbsp chives or green onion minced
¼ cup corn drained, patted dry, and chopped
1 cup buttermilk
1 large egg
canola oil for frying (I like to use 64 oz; about 8 cups) but use anywhere between 3-8 cups

US Customary - Metric

Instructions

In a large bowl, combine cornmeal, self-rising flour, baking powder, salt, pepper, garlic powder, and sugar. Whisk to mix ingredients well.
Add ½ of the chopped yellow onion, diced jalapeño peppers, and diced chives.
Drain canned corn. Measure out ¼ cup sweet corn and place on a bed of paper towels or kitchen towel to remove extra moisture from the corn. Add corn to bowl.
Pour in buttermilk. Add egg to bowl.
Stir just until moistened.
Set bowl aside at room temperature for 30 minutes. Do not stir hush puppy dough again.
Heat oil in a large dutch oven over medium heat to 330℉.
Working in batches, drop spoonfuls of batter (I use 2 tablespoon cookie scoop) into the hot oil, separating any dough that clings together. Do not overcrowd the surface area.
Fry low and slow until deep golden brown in color on all sides, crispy, and fully cooked inside.
Transfer fried corn balls to a cooling rack to preserve crispy texture. Sprinkle with additional salt and pepper to taste.
Serve plain or with a dipping sauce (see post for ideas).

Notes

*Nutrition for this recipe is based on how much oil is absorbed during cooking. To come up with this figure, I measured the cups of oil I started with then subtracted it from the cups of oil remaining after frying. That measurement has been added to the recipe card to better reflect the nutritional value of the recipe.

Nutrition