Homemade Hush Puppies

Homemade hush puppies are golden, crispy, bite-sized balls of cornmeal perfection that make any meal feel like a Southern feast. Fried until beautifully crunchy on the outside and tender on the inside, I find them irresistible as a side dish, appetizer, or even just a snack straight from the fryer.

Why You’ll Love This Recipe

I love making hush puppies at home because they’re fast, easy, and packed with comforting flavor. They pair perfectly with fried fish, BBQ, or even a bowl of chili. The contrast of the crisp exterior and the soft, slightly sweet interior makes every bite satisfying. I also enjoy customizing them with ingredients like onions, jalapeños, or cheese depending on the mood.

Ingredients

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

• Cornmeal

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Sugar

• Buttermilk

• Egg

• Onion, finely chopped

• Optional: chopped jalapeños, shredded cheese, green onions

• Oil, for frying

Directions

1. I start by heating oil in a deep pot or fryer to 350°F (175°C).

2. In a large bowl, I whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.

3. In a separate bowl, I mix the buttermilk, egg, and chopped onion.

4. I pour the wet ingredients into the dry mixture and stir until just combined. I let the batter rest for 5–10 minutes to hydrate the cornmeal.

5. Using a small cookie scoop or two spoons, I drop spoonfuls of batter into the hot oil, being careful not to overcrowd the pot.

6. I fry the hush puppies for 2–3 minutes per side, or until golden brown and cooked through.

7. I remove them with a slotted spoon and drain on paper towels before serving hot.

Servings and timing

This recipe makes about 18–24 hush puppies, serving 4 to 6 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes spice things up with diced jalapeños or a pinch of cayenne pepper. For a cheesy twist, I stir in shredded cheddar. If I want a slightly sweeter version, I increase the sugar a bit and use a touch of honey in the batter. I’ve even made them with minced green onions or corn kernels for extra texture.

Storage/Reheating

I store leftover hush puppies in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F (175°C) for about 5–8 minutes to restore their crispiness. I don’t recommend microwaving—they get soggy fast.

FAQs

What’s the best oil for frying hush puppies?

I use vegetable oil or peanut oil because they have high smoke points and neutral flavor.

Can I make hush puppies ahead of time?

Yes, I mix the batter ahead and store it covered in the fridge for up to 12 hours. I fry them fresh when ready to serve.

Why are my hush puppies raw in the middle?

That usually means the oil was too hot, cooking the outside too quickly. I always keep the oil around 350°F (175°C) and avoid making the batter balls too large.

Can I bake hush puppies instead of frying?

Technically yes, but they won’t be as crispy. I prefer using an air fryer if I want a lighter version.

What do hush puppies go with?

I love serving them with fried catfish, BBQ ribs,  or even a bowl of gumbo or soup.

Conclusion

Homemade hush puppies are a true Southern classic that I love making from scratch. They’re quick, easy, and deliver that perfect crunch with every bite. Whether I serve them alongside a full meal or enjoy them on their own, they never last long—and they’re always a crowd favorite.

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