Name: Southern Hush Puppies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Southern
Ingredients: ¾ cup flour; ¾ cup cornmeal; 1 Tbsp sugar; 1½ tsp baking powder; 2 tsp salt; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp paprika; ¼ tsp pepper; 1 large egg; 1 cup buttermilk; 4 Tbsp cold butter, cubed; Oil for frying (e.g., vegetable or peanut oil)

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Crispy, golden-fried cornmeal balls—soft and tender on the inside—these classic Southern hush puppies are everything I want in a comforting side dish or crowd-pleasing appetizer. With a lightly seasoned batter and a perfectly golden crust, they’re irresistible fresh from the fryer.

Why I Love This Recipe

I love how this recipe captures that perfect balance between a crunchy outer shell and a pillowy, savory interior. The subtle kick from garlic, onion, and paprika adds so much flavor, while the buttermilk keeps the inside moist and tender. It’s quick to make, doesn’t require fancy tools, and pairs beautifully with fried fish, barbecue, or even just a dipping sauce on its own.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¾ cup flour
¾ cup cornmeal
1 tablespoon sugar
1½ teaspoon baking powder
2 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon pepper
1 large egg
1 cup buttermilk
4 tablespoon cold butter, cubed
Oil for frying (e.g., vegetable or peanut oil)

Directions

I start by preheating about 2 inches of oil in a large skillet to around 365°F.
In a mixing bowl, I whisk together the flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, paprika, and pepper.
I add the egg and buttermilk to the dry mixture and stir gently until just combined. Then, I fold in the cold, cubed butter.
Using a spoon or small scoop, I drop rounded teaspoonfuls of batter into the hot oil and fry for 2–3 minutes, turning as needed, until golden brown.
I remove the hush puppies with a slotted spoon and drain them on a paper towel-lined plate. They’re best served warm, and sometimes I offer tartar sauce on the side.

Servings and timing

This recipe makes approximately 8 servings, which equals about 8 medium-sized hush puppies.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

I sometimes like to toss in extras like chopped jalapeños, minced scallions, or shredded cheese for a flavorful twist. For a bit of sweetness, I’ve tried adding a touch more sugar and a sprinkle of honey on top after frying. If I want to make them gluten-free, I substitute the flour with a 1:1 gluten-free flour blend.

Storage/Reheating

I store any leftover hush puppies in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven or an air fryer at 350°F for about 5–7 minutes to bring back that crispy texture. I avoid microwaving, as it tends to make them soggy.

FAQs

How do I keep hush puppies from falling apart while frying?

I make sure the batter isn’t too wet and that the oil is hot enough—around 365°F. This helps the outside set quickly and hold its shape.

Can I make the batter ahead of time?

I don’t recommend making it too far in advance. Since the baking powder activates quickly, I mix the batter just before frying for the best texture.

What oil is best for frying hush puppies?

I like using neutral oils with high smoke points, such as vegetable or peanut oil. They fry evenly and don’t add any unwanted flavors.

Why are my hush puppies greasy?

If the oil temperature is too low, they absorb more oil while cooking. I keep the heat between 350–375°F and avoid overcrowding the pan.

Can I freeze hush puppies?

Yes, I let them cool completely, then freeze them in a single layer before transferring to a bag. To reheat, I bake them from frozen at 375°F until hot and crispy.

Conclusion

Southern hush puppies are one of those recipes I return to again and again. They’re simple, satisfying, and full of comforting flavors. Whether I’m making them as a side for a fish fry or just because I’m craving something crunchy and warm, these little cornmeal gems always hit the spot.

Southern Hush Puppies

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Author: Sue
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Approximately 8 servings (~8 hush puppies)
Category: Side Dish
Method: Deep-fry
Cuisine: Southern
Diet: Vegetarian

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Description

Crispy, golden‑fried cornmeal balls—soft and tender on the inside—perfect as a Southern side or appetizer.

Instructions

Preheat about 2 inches of oil in a large skillet to ~365 °F.
In a bowl, whisk together flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, paprika, and pepper.
Add the egg and buttermilk; stir until just combined, then fold in the cubed butter.
Drop batter by rounded teaspoonfuls into the hot oil; fry 2–3 minutes until golden brown, turning as needed.
Remove with a slotted spoon to a paper‑towel lined plate; drain and serve warm (optionally with tartar sauce).

Notes

Don’t overmix the batter—stir just until combined for light, tender hush puppies.
Maintain oil temperature around 350–375 °F to avoid soggy or burnt results.
Use two spoons or a spring‑release scoop to form batter balls for better shape retention.
Serve immediately for best texture; keep warm in a 200 °F oven if needed.