This post may contain affiliate links.

A tasty southern favorite, this Homemade Hush Puppies Recipe uses minimal ingredients, is easily adaptable, and is done in under 10 minutes! The perfect appetizer recipe.

Stacked Hush Puppies recipe on white plate.

Living in the South in various places through my teenage and adult life, our Hush Puppies recipe became a staple, and they were everywhere we went.

I fell in love with them many years ago, and we have been whipping them up ever since that first bite. We absolutely cannot get enough.

I mean, who doesn’t love fried food? This is one of my many Southern favorites. The South is full of serious eats!

By the way, I highly recommend using a large cast iron skillet to fry these southern hush puppies up. It’s the perfect addition to make them even more southern, haha!

The best part is that they are easy and quick with minimal ingredients! Who can resist recipes like that? I know that I can’t, that is what makes this Hush Puppy Recipe one of my favorites.

Now, these are super adaptable. This is a basic recipe, and there are so many different variations out there. Although I love this recipe, I do enjoy other varieties as well.

This Hush Puppies Recipe goes great with any Southern-type meal. It’s also a great snack to munch on while you’re watching a movie or just because you’re craving them!

Some of my other favorite appetizer recipes that we have on our site include: Sweet and Spicy Bacon Bombs, Pub Style Beer Cheese Dip and Shrimp Cocktail.

Overhead photo of stacked Hush Puppies recipe on white plate.

WHY THIS RECIPE WORKS:

  1. With a handful of ingredients, including spices, this comes together quickly.
  2. You can double this batch to serve more people or to save for later.
  3. These are easily adaptable, and you can add to them!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Yellow cornmeal
  • All-purpose flour
  • Granulated sugar
  • Kosher salt
  • Baking powder
  • Baking soda
  • Garlic powder
  • Onion powder
  • Cayenne pepper
  • Buttermilk, or whole milk
  • Egg
  • Onion
  • Unsalted butter
  • Peanut oil for frying
  • Softened butter for serving, optional
Ingredients needed to make a Hush Puppies Recipe.

HOW TO MAKE HUSH PUPPIES RECIPE:

  1. In a dutch oven or heavy bottom skillet with deep sides, add peanut oil or oil you are using about 3-4 inches up the side of the pan. Bring the oil up to temperature over medium heat to 350°F.
  2. While the oil is heating up, make the batter. Add the cornmeal, flour, sugar, salt, baking powder, baking soda, garlic powder, onion powder, and cayenne to a large bowl, stir to combine.
  3. In a separate medium-sized bowl whisk together the buttermilk, egg, and grated onion. Add the wet ingredients to the dry and stir them in so there are no dry patches. 
  4. Add the butter and stir it in until combined. 
  5. Once the oil is to temp, add just under 1 tablespoon-sized dollops into the hot oil, be very careful at this step. Cook for 1-2 minutes per side until golden brown on the outside. Place on a paper towel-lined plate to drain while you fry the remaining hush puppies. Serve with softened butter on the side for dipping, optional.
Step by step photos on how to make a Hush Puppies Recipe.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

Make sure your oil isn’t too hot, if it is, the outside will be dark before the inside is cooked. You’ll want to maintain the oil at around 375 degrees F.

Use an attachable deep fryer/candy thermometer to ensure that your temperature is maintained evenly.

Using buttermilk helps the hush puppies to puff up, but if you don’t have it on hand, you can make your own or just use milk.

To make your own buttermilk for this recipe pour 3/4 cup of milk into a measuring cup and add 3/4 tablespoon of white vinegar or lemon juice, stir, and let sit for 5-10 minutes. Stir again and then add it to the recipe.

Hand holding up one Hush Puppies Recipe with bite taken out of it.

Yeppers! This list should be enough to get you started.

  • Finely diced jalapeños for a spicy version, creating jalapeño hush puppies that add a nice kick.
  • Sweet corn kernels can be mixed into the cornmeal-based batter for a sweet crunch, making the perfect side dish even more delightful.
  • Chopped green onions or sweet onion to enhance the flavor profile with a fresh bite.
  • Shredded cheddar cheese for a gooey, cheesy addition, turning them into cheese hush puppies.
  • Crumbled bacon pieces for a smoky, meaty twist, complementing the traditional southern meal.
  • Minced garlic for an aromatic depth, enhancing the already flavorful batter.
  • Black pepper and a sprinkle of smoked paprika for a spicy and smoky aroma.
  • For those who enjoy their food with an extra zing, a dash of hot sauce or comeback sauce is mixed into the batter.

Oh, you’ve got all kinds of options. Let me know in the comments how it goes!

  • Canola oil or vegetable oil for frying instead of peanut oil, ensuring the correct temperature for deep frying without the allergen concerns.
  • Gluten-free all-purpose flour in place of regular flour for a gluten-free version, catering to those on a medically restrictive diet.
  • Almond milk or oat milk with a teaspoon of lemon juice as a substitute for buttermilk, accommodating dairy-free preferences while maintaining the original recipe’s tang.
  • Agave syrup or maple syrup instead of a little sugar, offering a natural sweetener option.
  • White cornmeal instead of yellow for a lighter texture and flavor, still perfect for frying in a large dutch oven or cast-iron skillet to achieve that golden exterior.

HOW TO STORE:

These can be stored in an airtight container where they will keep in the refrigerator for about 4-5 days.

You can also freeze these, place cooled Hush Puppies in a freezer bag or container, and they will keep for up to 3 months.

To defrost, remove to the refrigerator overnight and you can reheat them in the microwave or oven until heated through.

DANA’S TIPS AND TRICKS:

  • Buttermilk is best for this recipe, you can see how to make your own above.
  • Other additions can be added to this, see above for what you can add.
  • These can be frozen, see above on how to do that.
  • Easily double this recipe to serve more people or to keep for later.
  • Using a thermometer really helps keep your oil at a constant temperature.
Stacked Hush Puppies Recipe with top one having a bite taken out of it.

Love a good, easy, and quick Southern dish? Then you have to make this Hush Puppies Recipe. You will want to make them all the time, especially at your next fish fry.

If you’ve tried this HUSH PUPPIES RECIPE, let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 5 votes

Homemade Southern Hush Puppies Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
A tasty southern favorite, this Homemade Hush Puppies Recipe uses minimal ingredients, is easily adaptable, and is done in under 10 minutes! The perfect appetizer recipe.
Servings 27 servings

Ingredients
  

Instructions

  • In a dutch oven or heavy bottom skillet with deep sides, add peanut oil or oil you are using about 3-4 inches up the side of the pan. Bring the oil up to temperature over medium heat to 350°F.
    Peanut oil for frying
  • While the oil is heating up, make the batter. Add the cornmeal, flour, sugar, salt, baking powder, baking soda, garlic powder, onion powder, and cayenne to a large bowl, stir to combine.
    1 cup yellow cornmeal, ⅓ cup all-purpose flour, 1 ½ tablespoons granulated sugar, 1 teaspoon kosher salt, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon garlic powder, ½ teaspoon onion powder, Pinch of cayenne pepper
  • In a separate medium-sized bowl whisk together the buttermilk, egg, and grated onion. Add the wet ingredients to the dry and stir them in so there are no dry patches.
    ¾ cup buttermilk, 1 large egg, ¼ cup grated onion
  • Add the butter and stir it in until combined.
    3 tablespoons unsalted butter
  • Once the oil is to temp, add just under 1 tablespoon-sized dollops into the hot oil, be very careful at this step. Cook for 1-2 minutes per side until golden brown on the outside. Place on a paper towel-lined plate to drain while you fry the remaining hush puppies. Serve with softened butter on the side for dipping, optional.
    softened butter for serving

Notes

  1. Buttermilk is best for this recipe, you can see how to make your own above.
  2. Other additions can be added to this, see above for what you can add.
  3. These can be frozen, see above on how to do that.
  4. Easily double this recipe to serve more people or to keep for later.
  5. Using a thermometer really helps keep your oil at a constant temperature.

Nutrition

Calories: 49kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 116mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.3mg
Nutrition Disclaimer
Course Appetizer, Side Dish
Cuisine American

Love This Recipe?

Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!

5 from 5 votes (5 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Similar Posts