Homemade Southern Hush Puppies Recipe
Servings: 12 Servings
Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup buttermilk or whole milk
- 1 large egg
- ½ cup finely diced white onion
- 1 tablespoon unsalted butter melted
- Oil for frying
Instructions
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, salt, and black pepper.1 cup cornmeal, ½ cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon black pepper
- In a separate bowl, whisk the milk and egg. Stir in the melted butter and diced onion.½ cup buttermilk, 1 large egg, ½ cup finely diced white onion, 1 tablespoon unsalted butter
- Pour the wet ingredients into the dry ingredients and stir just until combined. Let the batter rest for 5 to 10 minutes.
- Heat 2 to 3 inches of oil in a deep skillet or Dutch oven to 350°F.
- Scoop the batter using a 1-tablespoon cookie scoop or two spoons and carefully drop into the hot oil.
- Fry in batches for 2 to 4 minutes or until the hush puppies are golden brown and cooked through.
- Use a slotted spoon to transfer the hush puppies to a wire rack placed over a paper towel-lined baking sheet. Serve warm.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 hush puppies. Actual calories will vary.
- Recipe makes about 22–24 hush puppies if you use a 1-tablespoon scoop.
- Test one first. Fry a single hush puppy to check the timing and seasoning before cooking the rest.
- Watch the oil temperature. Make sure to keep the oil temp regulated or you'll end up with undercooked or overcooked hush puppies. There were a few in my batch that got a little dark because I was moving the pan back and forth for pictures and had to turn up the heat a little resulting in the oil getting too hot.
- Seasonings: The seasonings (sugar, salt, pepper, garlic powder and onion powder) are adjustable. Add more or reduce them to your liking. Keep in mind that reducing the salt by too much will make the hush puppies taste bland and flat.
- Storage: Store leftover hush puppies in an airtight container in the fridge. They’re best eaten within 2 to 3 days.
Nutrition Facts
Homemade Southern Hush Puppies Recipe
Serving Size
2 hush puppies
Amount per Serving
Calories
183
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
17
mg
6
%
Sodium
371
mg
16
%
Potassium
69
mg
2
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
3
g
6
%
Vitamin A
107
IU
2
%
Vitamin C
1
mg
1
%
Calcium
99
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
