Description
Southern hush puppies are a classic deep-fried side dish made from cornmeal batter, traditionally served alongside fried fish or barbecued meats. With their crispy golden-brown exterior and soft, flavorful inside, hush puppies are a beloved staple of Southern cuisine. This recipe offers a simple, traditional method for making hush puppies, with room for variations such as adding onions, jalapeños, or spices to suit your taste. Whether you’re hosting a fish fry, a family barbecue, or simply craving a savory snack, these hush puppies are sure to satisfy.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon black pepper
- 1 tablespoon salt
- 1/2 teaspoon Cayenne Pepper
- 1 tablespoon baking powder
- 1 egg
- 1 cup milk
- 3 tablespoon unsalted butter, melted
- 2 tablespoon coconut oil (can sub bacon fat)
- 1/2 cup jalapenos, seeded / chopped (optional)
Instructions
- In a mixing bowl, combine the cornmeal, flour, sugar, black pepper, salt, cayenne pepper, and baking powder.
- Add in the egg, milk, melted butter, coconut oil, and jalapenos (optional).
- Cover batter with plastic wrap or lid and refrigerate for at least an hour.
- In a Dutch oven, cast-iron skillet, or fryer, heat about 2″ of oil to 350 degrees.
- Drop tablespoon size balls of batter into oil, about 6 at a time, and cook for 3 minutes.
- As balls of batter are cooking, use a slotted spoon to turn them, allowing batter to cook evenly.
- Remove cooked hush puppies once color is golden brown, and allow to drain on a cooling rack / paper towel-covered plate.
- Repeat until all batter is cooked.
- Serve and enjoy!
Notes
- Texture Tips:
The key to perfect hush puppies is achieving a balance between a crunchy exterior and a tender, fluffy interior. Using the right proportion of cornmeal and flour is critical, as too much flour can make them doughy, while too little can result in a gritty texture. - Oil Temperature:
Maintaining the oil temperature at 350°F (175°C) is crucial for even frying. If the oil is too hot, the outside will cook too quickly, leaving the inside undercooked. If the oil is too cool, the hush puppies will absorb too much oil and become greasy. Use a thermometer to monitor the temperature. - Batter Consistency:
The batter should be thick enough to hold its shape when dropped into the oil but not too thick that it becomes difficult to handle. If the batter feels too stiff, add a little buttermilk or milk to loosen it. - Add-ins and Variations:
For a classic hush puppy, finely chopped onions are commonly used. However, you can add other ingredients like diced jalapeños for heat, cheese for richness, or even sweet corn kernels for a sweeter twist. Feel free to experiment with herbs and spices, such as cayenne pepper, paprika, or garlic powder, to add layers of flavor. - Shape and Size:
To ensure even cooking, aim for uniform sizes when shaping your hush puppies. An ice cream scoop or two spoons can help form consistently sized balls. Small, bite-sized hush puppies work best, as larger ones may not cook through evenly. - Alternative Cooking Methods:
For a healthier version, you can bake the hush puppies at 400°F (200°C) for about 15-20 minutes or use an air fryer. While the texture may be slightly different, these methods reduce fat content significantly compared to deep frying. - Serving Suggestions:
Hush puppies are typically served as a side dish with fried fish, coleslaw, and sauces like tartar or remoulade. They also pair well with barbecue, soups, or stews, and make great appetizers for parties when served with dipping sauces like honey butter or spicy mayo. - Storage and Reheating:
Hush puppies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10 minutes to restore their crispiness.