Hush Puppies

By Miss Mae  ,   

February 7, 2016

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Thanks to a bunch of tourists fishing down in Florida, Hush Puppies made their debut in 1934. There are many myths surrounding the origin of Hush Puppies; but this food has been an item of every Southerners cuisine for years, I just had to add a Hush Puppy recipe of my own!

  • Prep: 20 mins
  • Cook: 5 mins
  • 20 mins

    5 mins

    25 mins

  • Yields: 6 servings


Prepare a large bowl lined with a decent amount of paper towels, to drain the oil. Set aside.

Whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne in a large bowl.

In a separate medium bowl stir together buttermilk, eggs, and the grated onion. Pour over dry ingredients and stir together until just combined.

Set aside to rest for 1 hour.

Pour Canola to a depth of 2" in a 6-qt. dutch oven and heat over medium-high heat until it reaches 350°F.

Using a tablespoon, drop small rounds of batter into the oil, making sure to not crowd the pan. (I put about 8-10 at a time).

Cook for about 3 to 4 minutes, stirring occasionally and flipping halfway through, until crisp and golden on the outside.

Remove the hush puppies from the oil and drain in prepared bowl.

Let cool for about 4 minutes.

Serve with Tartar Sauce & Enjoy!


1 1/2 cups of Cornmeal

1 1/2 cups of All-Purpose Flour

2 tablespoons of Sugar

1 tablespoon of Baking Soda

2 tablespoons of Baking Powder

1/2 teaspoon of Cayenne Pepper

2 teaspoons of Kosher Salt

1 large Onion, grated

2 Eggs, large

1 1/4 cups of Buttermilk

Canola Oil

Tartar Sauce


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