Homemade Hush Puppies (Crispy Outside, Fluffy Inside)

Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar (if using),
baking powder, baking soda, salt, pepper, and cayenne.

Mix wet ingredients: In a second bowl, whisk buttermilk, milk, egg, and melted butter.

Combine: Pour wet into dry and stir just until combined. Fold in chopped onion (and any add-ins).
The batter should be thick, like a soft drop-biscuit dough. If it’s too thick to scoop, add 1–2 tbsp milk.

Rest (optional but great): Let batter sit for 10 minutes. This hydrates the cornmeal
and makes the inside more tender.

Fry: Using a small cookie scoop or two spoons, drop rounded tablespoons of batter into hot oil.
Fry in batches (don’t crowd the pan) for 2–3 minutes per side, turning, until deep golden brown
and cooked through (total 4–6 minutes).

Drain and season: Remove to a paper towel–lined plate or wire rack. Sprinkle with a pinch of salt
while hot. Serve warm.

Serving & Storage

Best Ways to Serve

With fried fish, shrimp, catfish, or seafood boils
Alongside BBQ ribs, pulled pork, or smoked chicken
With chili or gumbo (dip them!)
As an appetizer with dipping sauces (see ideas below)

Dipping Sauce Ideas

Honey butter: 2 tbsp butter + 1 tbsp honey
Spicy remoulade: mayo + mustard + paprika + pickles
Ranch or comeback sauce
Hot honey: honey + chili flakes

Storage

Room temp: Best enjoyed the same day (crispiest).
Refrigerate: Store in an airtight container up to 3 days.
Freeze: Freeze cooked hush puppies up to 2 months. Thaw in fridge or reheat from frozen.

Reheat (to bring back crispiness)

Oven: 375°F (190°C) for 8–12 minutes
Air fryer: 350°F (175°C) for 4–7 minutes
Microwave: Works, but softens the crust (use only if you must)

Tips

Use a thermometer: 350°F is the sweet spot—too cool = greasy, too hot = dark outside/raw inside.
Don’t overmix: Stir just until combined for a tender interior.
Rest the batter: 10 minutes helps cornmeal soften and improves texture.
Small scoops cook best: About 1 tablespoon batter makes evenly cooked hush puppies.
Drain on a rack: A wire rack keeps them crispier than paper towels alone.
Salt while hot: The seasoning sticks best right out of the oil.

Variations

Jalapeño Cheddar: Add 1/2 cup shredded cheddar + 1 tbsp minced jalapeño.
Sweet Corn: Fold in 1/2 cup corn kernels for extra sweetness and texture.
Seafood Shack Style: Add 1/2 tsp Old Bay and serve with tartar sauce.
Onion Lover’s: Use grated onion for stronger flavor and extra moisture.
Gluten-Free: Use a 1:1 gluten-free flour blend (batter may need a touch more milk).
Baked (not traditional): Spoon into greased mini muffin pan and bake 400°F (205°C) for 10–12 minutes (less crispy, still tasty).

FAQ

Why are my hush puppies greasy?

Oil temperature was likely too low. Keep oil around 350°F (175°C) and fry in small batches so the
oil temperature doesn’t drop.

Why are they raw in the middle?

The oil may have been too hot (browning too fast) or the hush puppies were too large. Lower heat slightly and use
tablespoon-sized scoops.

Can I make the batter ahead?

You can mix the dry ingredients ahead, but once wet ingredients are added, the leavening starts working. For best
rise, fry within 30–45 minutes of mixing. If it sits longer, stir gently and add a splash of milk if thick.

Can I use self-rising cornmeal mix?

Yes, but adjust leavening and salt. If using a self-rising mix, reduce/skip baking powder and salt, then season to
taste.

What cornmeal grind is best?

Fine or medium grind works best for classic hush puppies. Coarse grind can taste gritty unless rested longer.

What’s the best oil for frying?

Peanut oil, canola, or vegetable oil work great because they handle high heat and have neutral flavor.