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Hush Puppies

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hush puppies

Does it get any better than this Southern side? Hailing from the deep south and traditionally served alongside a plate of seafood, these balls of deep fried cornbread are crunchy golden perfection. Here’s the recipe to make your very own batch at home!





Hush Puppies




2 cups cornmeal

2 T all-purpose flour
1 t baking soda
1 t baking powder
1 t coarse salt
1/2 cup grated onion
1/4 cup sliced green onion
1 large egg yolk
1 cup buttermilk
6 large egg whites
Canola oil, for frying


In a large bowl, whisk together cornmeal, flour, baking soda, baking powder and salt. Stir in onions. Combine egg yolk and buttermilk; stir into cornmeal mixture until combined. In the bowl of an electric mixer fitted with the paddle attachment, beat egg whites until stiff. Gently fold into cornmeal mixture. Fill a large deep skillet with 2 to 3 inches oil. Heat oil until it reaches 375 degrees on a deep-fry thermometer. Working in batches, drop batter 1 t at a time into the oil and cook, turning once until the hush puppies rise to the surface and are golden brown. 2 to 3 minutes. Transfer to a paper-towel-lined plate. Serve immediately.



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