🌽 Homemade Hush Puppies (Crispy Southern-Style)
These classic Southern hush puppies are golden and crispy outside, soft and fluffy inside — perfect with fried fish, BBQ, or seafood boils.
🧂 Ingredients
Dry Ingredients
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1 cup yellow cornmeal
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½ cup all-purpose flour
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1 tbsp sugar
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¼ tsp black pepper
Wet Ingredients
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½ cup buttermilk (or milk + ½ tbsp vinegar)
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1 large egg
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2 tbsp finely chopped onion
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1–2 tbsp finely chopped jalapeño (optional)
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1 tbsp melted butter
For Frying
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Vegetable oil (enough for 2–3 inches in a pot)
🔥 Instructions
1️⃣ Heat Oil
Pour oil into a heavy pot or Dutch oven and heat to 350–365°F (175–185°C).
2️⃣ Mix Dry Ingredients
In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper.
3️⃣ Mix Wet Ingredients
In another bowl, whisk buttermilk and egg. Stir in onion, jalapeño (if using), and melted butter.
4️⃣ Combine
Pour wet mixture into dry ingredients. Stir gently until just combined.
The batter should be thick but scoopable — not runny.
5️⃣ Fry
Drop batter by tablespoon (or small cookie scoop) into hot oil.
Do not overcrowd.
Fry 2–3 minutes per side, turning until deep golden brown.
6️⃣ Drain
Remove with slotted spoon and drain on paper towels.
🍽️ Serve With
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Fried fish or shrimp
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Coleslaw
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Honey butter
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Remoulade sauce
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Ranch dressing
💡 Pro Tips
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For extra crunch: add 1–2 tbsp corn kernels.
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For sweeter hush puppies: increase sugar to 2 tbsp.
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For extra crisp exterior: replace 2 tbsp flour with cornstarch.
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Keep warm in a 200°F oven while frying batches.
If you’d like, I can also give you:
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🔥 Air fryer version
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🧀 Cheesy hush puppies
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🧄 Garlic parmesan version
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🥣 No-buttermilk substitute version
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🦞 Seafood boil–style hush puppies
Just tell me which one!