Southern Hush Puppies Recipe

Introduction

Southern hush puppies are crisp, golden-fried cornmeal balls with a touch of spice and sweetness. Perfectly crunchy on the outside and tender inside, they’re a classic Southern side dish that pairs wonderfully with fried fish or barbecue.

Ingredients

• 1 1/2 cups self-rising cornmeal (yellow or white)
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon all-purpose Creole seasoning
• 1/2 cup buttermilk
• 1 large egg, beaten
• 1 small yellow onion, finely diced
• 1 large jalapeno, de-seeded and de-veined, finely diced
• Canola oil for frying (about 4 cups)

Instructions

1. Step 1: Preheat your oven to 200℉ to keep the hush puppies warm after frying. Prepare a wire baking rack set over a paper towel-lined baking sheet.
2. Step 2: In a large bowl or measuring cup, combine the cornmeal, flour, sugar, and Creole seasoning.
3. Step 3: Add the buttermilk, beaten egg, diced onion, and jalapeno to the dry ingredients. Mix just until everything is combined, then let the batter rest while you heat the oil.
4. Step 4: Heat 3 to 4 cups of canola oil in a large Dutch oven or cast iron skillet to a depth of about 1 to 1 1/2 inches over high heat. The oil is ready when it sizzles after a pinch of cornmeal is dropped in, or it reaches 365℉ if you use a thermometer.
5. Step 5: Use a cookie scoop to drop 8 to 10 hush puppies at a time into the hot oil. Fry them for 2 to 3 minutes, turning occasionally to brown evenly. Adjust heat as needed to maintain temperature; reduce to medium for the first batch if necessary.
6. Step 6: Transfer the hush puppies to the prepared wire rack to drain excess oil. Keep them warm in the oven while frying the remaining batches.
7. Step 7: Serve the hush puppies hot and enjoy their crispy, flavorful goodness!

Tips & Variations

• For a milder flavor, omit the jalapeno or substitute with diced bell pepper.
• Add a handful of shredded cheddar cheese for a cheesy twist.
• Use a thermometer to maintain consistent oil temperature and ensure even frying.
• Try mixing in chopped fresh herbs like parsley or chives for extra freshness.

Storage

Store leftover hush puppies in an airtight container in the refrigerator for up to 2 days. Reheat in a 350℉ oven for 8-10 minutes to restore their crispness. Avoid microwaving, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make hush puppies without Creole seasoning?

Yes, you can substitute Creole seasoning with a mix of paprika, garlic powder, onion powder, and a pinch of cayenne pepper to maintain that flavorful kick.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.

Southern Hush Puppies Recipe

Print Recipe

★★★★★

4.7 from 60 reviews

Southern Hush Puppies are classic deep-fried cornmeal balls with a flavorful twist of Creole seasoning, jalapeno, and sweet onion. Crispy on the outside and tender on the inside, these golden bites are perfect as a side or snack, embodying traditional Southern comfort food.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 24 hush puppies 1x
• Category: Side Dish
• Method: Frying
• Cuisine: Southern American

Ingredients

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Dry Ingredients

• 1 1/2 cups self-rising cornmeal (yellow or white)
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon all-purpose Creole seasoning

Wet Ingredients & Add-ins

• 1/2 cup buttermilk
• 1 large egg, beaten
• 1 small yellow onion, finely diced
• 1 large jalapeno, de-seeded and de-veined, finely diced

For Frying

• Canola oil, about 4 cups

Instructions

1. Preheat oven: Set your oven to 200℉ to keep the hush puppies warm after frying. Prepare a wire baking rack lined with paper towels on a baking sheet.
2. Mix dry ingredients: In a large bowl or measuring cup, combine the cornmeal, all-purpose flour, granulated sugar, and Creole seasoning thoroughly.
3. Add wet ingredients: Stir in the buttermilk, beaten egg, diced onion, and diced jalapeno into the dry mixture until just combined. Allow the batter to rest while you prepare the oil.
4. Heat oil: In a large Dutch oven or cast iron skillet, heat 3-4 cups of canola oil to about 365℉ (or until a tiny pinch of cornmeal sizzles on contact). Maintain roughly 1 to 1 1/2 inches of oil depth for frying.
5. Fry hush puppies: Using a cookie scoop, drop 8-10 portions of batter into the hot oil. Fry for 2-3 minutes, turning occasionally to achieve an even golden brown crust. Adjust the heat as necessary to maintain oil temperature, generally lowering to medium heat after the first batch.
6. Drain and keep warm: Transfer the cooked hush puppies to the prepared wire rack to drain excess oil, then place the rack in the preheated oven to keep them warm while you fry the remaining batches.
7. Serve: Serve the hush puppies hot for the best taste and texture. Enjoy your authentic Southern treat!

Notes

• Ensure the jalapeno is de-seeded and de-veined for milder heat; keep seeds if you prefer spicier hush puppies.
• Maintain the oil temperature to avoid greasy or undercooked hush puppies.
• Use a wire rack lined with paper towels to properly drain excess oil without making the hush puppies soggy.
• Creole seasoning adds a distinct Southern flavor but can be substituted with Cajun seasoning if preferred.

Keywords: Southern Hush Puppies, cornmeal fritters, fried cornmeal balls, Southern side dish, Creole seasoning hush puppies