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I didn’t know what hush puppies were until I moved to the South for college. My roommate’s mom made them one weekend, and I couldn’t believe I’d gone my whole life without these crispy corn bites. Back home, we had cornbread with every meal, but hush puppies? Those were new territory.
The first time I tried making them myself, they came out dense as rocks. Turns out, the secret isn’t just in the ingredients – it’s all about how you mix them. Adding corn gives them a sweet pop of flavor and keeps them from getting too heavy. Now they’re my go-to side dish whenever I’m cooking fish or BBQ.
Why You’ll Love These Hush Puppies
- Crispy exterior, fluffy interior – These hush puppies have the perfect texture contrast – golden and crunchy on the outside while staying light and tender on the inside.
- Sweet corn upgrade – The addition of fresh corn kernels adds natural sweetness and a lovely pop of texture that makes these even better than traditional hush puppies.
- Simple pantry ingredients – Most of these ingredients are basic kitchen staples you probably already have in your pantry, making this an easy recipe to whip up anytime.
- Quick side dish – From mixing to frying, these hush puppies come together in under an hour, making them perfect for weeknight dinners or last-minute gatherings.
What Kind of Cornmeal Should I Use?
For classic Southern hush puppies, medium-grind cornmeal is your best bet – it gives you that perfect balance of texture without being too gritty or too fine. While you might spot white cornmeal at the store, yellow cornmeal is the traditional choice for hush puppies and will give you that warm, golden color everyone expects. If you’re shopping, look for plain cornmeal rather than self-rising or corn flour (which is too fine for this recipe). Stone-ground cornmeal works great too, but you might want to store it in the fridge since it contains more corn oils that can go rancid at room temperature.
Options for Substitutions
This Southern classic can be made with several ingredient swaps if needed:
- Cornmeal: This is a must-have ingredient that can’t be substituted since it’s the base of hush puppies. However, you can use either fine or medium-ground cornmeal.
- Self-raising flour: If you don’t have self-raising flour, use all-purpose flour and add 1½ teaspoons of baking powder and ¼ teaspoon of salt for each cup of flour.
- Buttermilk: No buttermilk? Mix regular milk with 2 teaspoons of lemon juice or white vinegar and let it sit for 5 minutes before using. Plain yogurt thinned with a bit of milk works too.
- Fresh corn: Canned or frozen corn works just as well – just make sure to drain canned corn thoroughly or thaw and pat dry frozen corn before using.
- Garlic and onion powder: You can use finely minced fresh garlic (1 clove) and onion (¼ cup) instead of the powders. Just know your hush puppies will have more texture.
- Oil: Any neutral-flavored oil like vegetable, canola, or peanut oil will work for both the batter and frying.
Watch Out for These Mistakes While Frying
The biggest challenge when making hush puppies is getting the oil temperature just right – too hot and they’ll burn on the outside while staying raw inside, too cool and they’ll become greasy and heavy. Keep your oil between 350-375°F using a thermometer, and don’t overcrowd the pan as this will make the temperature drop quickly. The batter consistency needs careful attention too – it should be thick enough to hold its shape when dropped into the oil, but not so thick that the centers stay doughy (add buttermilk one tablespoon at a time if needed). A common mistake is making the hush puppies too large – use a small cookie scoop or two spoons to drop about 1-tablespoon portions into the oil, which ensures they cook evenly through the middle. For extra crunch and flavor, make sure your corn kernels are patted completely dry before adding them to the batter, as excess moisture can make the hush puppies dense.
What to Serve With Hush Puppies?
These crispy cornmeal bites are perfect partners for all kinds of Southern-style main dishes! They’re especially good alongside fried catfish or grilled fish, where their sweet corn flavor balances out the seafood perfectly. You can also serve them with pulled pork, barbecue chicken, or a big bowl of coleslaw for a true Southern feast. If you want to keep things simple, just put out some honey butter or remoulade sauce for dipping – the hush puppies will disappear in no time!
Storage Instructions
Keep Fresh: These tasty hush puppies stay good at room temperature for about 2 days when kept in an airtight container. For longer storage, pop them in the fridge where they’ll keep for up to 5 days. Just place a paper towel in the container to absorb any excess moisture.
Freeze: Good news – hush puppies freeze really well! Let them cool completely, then place them in a freezer bag or container. They’ll stay good for up to 3 months. I like to freeze them in smaller portions so I can grab just what I need.
Warm Up: To get that fresh-from-the-fryer taste back, pop your hush puppies in the oven at 350°F for about 10 minutes. If they’re frozen, no need to thaw first – just add a few extra minutes to the heating time. The oven method keeps them crispy, unlike the microwave which can make them a bit soggy.
| Preparation Time | 20-25 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 18-22 g
- Fat: 30-35 g
- Carbohydrates: 110-120 g
Ingredients
- 1 cup cornmeal
- 1 cup self-raising flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup fresh corn
- 3/4 cup buttermilk
- 1 egg
- 2 tablespoons oil
Step 1: Prepare the Dry and Wet Ingredients
In a large bowl, whisk together the dry ingredients thoroughly to ensure they are well combined.
In a separate bowl, stir together the wet ingredients until they are blended.
This separation helps with the proper incorporation of ingredients later.
Step 2: Combine and Rest the Batter
Slowly add the wet ingredients to the bowl of dry ingredients, stirring until everything is just combined.
It’s important not to over-mix the batter; a few lumps are perfectly fine.
Once mixed, place the batter in the refrigerator to chill for 15-20 minutes.
This chilling time makes the batter easier to handle and fry.
Step 3: Heat the Oil and Form the Batter Balls
While the batter is chilling, heat up the oil over medium-low heat, ensuring it’s hot enough for frying.
Once the batter is chilled, use two spoons to scoop a small tablespoon of batter and mold it into a ball shape.
The use of spoons helps keep your hands clean and makes shaping easier.
Step 4: Fry the Hush Puppies
Carefully drop the molded batter ball into the hot oil.
Fry each hush puppy for 4-5 minutes, until they turn golden brown on the outside.
It’s crucial to maintain the oil temperature so the hush puppies cook evenly.
Step 5: Drain and Enjoy
Remove the hush puppies from the oil with a slotted spoon and place them on a wire rack lined with paper towels.
This setup allows excess oil to drip off, keeping the hush puppies crispy.
Serve hot and enjoy your perfectly fried hush puppies!
