These Easy Hush Puppies are golden, crispy, and irresistibly fluffy inside. Made with cornmeal, buttermilk, and a hint of onion, they’re the ultimate Southern side dish. Whether paired with fried seafood or your favorite barbecue, they’re the kind of comfort food that disappears fast at every table.
Table of Contents
Why You’ll Love These Hush Puppies
Simple ingredients, big flavor — that’s the beauty of this Southern staple.
- Quick to make in under 20 minutes
- Crisp, golden crust with tender inside
- Lightly sweet with savory onion flavor
- Perfect side for fish fries or barbecues
- Easy to batch for family gatherings
- Freezer-friendly and easy to reheat
I remember my mom frying up hush puppies behind her food truck on hot Texas nights. She’d scoop the batter straight into bubbling oil, laughing as each one puffed up golden. That smell — cornmeal and onions in the air — is something I’ll never forget.
Ingredients You’ll Need
These hush puppies use pantry staples to create that classic Southern crunch.
Main Ingredients
- 1 cup yellow cornmeal – gives that signature texture
- ½ cup all-purpose flour – lightens the batter
- 1½ teaspoons baking powder – keeps them airy
- ½ teaspoon salt – balances flavor
- 1 teaspoon sugar – adds just a hint of sweetness
- 1 large egg – binds the ingredients together
- ¾ cup buttermilk – for tang and tenderness
- ¼ cup finely chopped onion – adds savory depth
- Oil for frying – use vegetable or canola for clean flavor
Optional Add-Ons or Substitutes
- Add jalapeños for a touch of spice
- Stir in sweet corn kernels for texture
- Swap onion for green onions
- Add grated cheddar for cheesy hush puppies
- Sprinkle with paprika or cayenne for color
- Use whole wheat flour for a hearty version
Step-by-Step Instructions
These come together fast — the secret is hot oil and a light hand with the batter.
- Heat oil to 350°F in a deep skillet or fryer. (Keep it steady for even browning.)
- Mix dry ingredients: cornmeal, flour, baking powder, salt, and sugar.
- Add wet ingredients: whisk in the egg, buttermilk, and onion until just combined.
- Let the batter rest 5 minutes. (It thickens slightly for better texture.)
- Drop by spoonfuls into hot oil. (Use a small scoop for uniform size.)
- Fry 2–3 minutes per side until golden brown. (Flip once, carefully.)
- Drain on paper towels and sprinkle with salt. Serve immediately.
Quick Reminders:
- Keep oil at 350°F — not hotter, not cooler
- Don’t overcrowd the pan
- Drain well to stay crispy
- Serve hot for best texture
Expert Tips for Success
A few small tricks make all the difference for perfect hush puppies every time.
- Use fine yellow cornmeal for smoother batter
- Chill the batter for 10 minutes before frying
- Fry in small batches to keep the oil temperature consistent
- Test one before frying the whole batch
- Add a dash of hot sauce for a subtle Southern kick
- Avoid overmixing — it keeps the texture light
I love serving these hush puppies with Garlic Shrimp Crostini with Avocado — It brings that perfect balance of creamy and crunchy to the plate.
Serving Suggestions
These hush puppies are versatile enough for every Southern spread.
- Serve with fried catfish or shrimp
- Add to a barbecue platter with slaw and beans
- Dip in honey butter, ranch, or spicy aioli
- Pair with soups, chili, or stews
- Enjoy as a side for comfort meals like mac and cheese
- Try with Pasta Salad Cups for a picnic-ready combo
Storing and Reheating
You can make these ahead and keep them crispy with the right reheating tricks.
How to Store It
- Let cool fully before storing
- Refrigerate up to 3 days in an airtight container
- Freeze up to 1 month for later use
- Separate layers with parchment paper
- Keep at room temp for 1 day if serving soon
How to Reheat It
- Oven: 375°F for 8–10 minutes
- Air fryer: 350°F for 5 minutes
- Stovetop: re-crisp in a dry skillet
- Avoid the microwave — it softens the crust
- Serve right away for that hot, crunchy bite
Estimated Nutrition (per 2 hush puppies)
Calories: 165 | Fat: 9g | Carbs: 18g | Protein: 3g | Sugar: 2g | Fiber: 1g
Frequently Asked Questions
Why are my hush puppies dense?
Usually, that means overmixing or oil that’s not hot enough. Keep it light and quick.
What’s the best oil for frying?
Use vegetable, canola, or peanut oil for their high smoke points.
What goes best with hush puppies?
Try them with Chinese Chicken Wings or Easy Corn Pudding for the perfect Southern feast.
Final Thoughts
These Easy Hush Puppies are everything I love about Southern cooking — simple, hearty, and made to share. They bring that golden crunch that turns any meal into a celebration.
Once you’ve made them fresh at home, you’ll never go back to store-bought. Serve them warm, share them fast, and enjoy every bite.
- Keep oil hot and batter light
- Serve fresh for the perfect crunch
- Pair with creamy sides for true Southern comfort
Easy Hush Puppies
Ingredients
Equipment
Method
- Heat oil to 350°F in a deep skillet or fryer.
- Mix cornmeal, flour, baking powder, salt, and sugar in a bowl.
- Whisk in egg, buttermilk, and onion until just combined.
- Let the batter rest for 5 minutes.
- Drop batter by spoonfuls into hot oil using a small scoop.
- Fry for 2–3 minutes per side until golden brown, flipping once.
- Drain on paper towels and sprinkle with salt. Serve immediately.
Nutrition
Notes
- Vegetable or canola oil used for clean, neutral frying flavor.
