Hushpuppies Recipe

Prepare and bake bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices in a single layer on the rack.

In a small bowl, stir together brown sugar, maple syrup, and freshly ground black pepper. Brush or spoon the sugar mixture evenly over the top of each bacon slice.

Bake for 12–18 minutes, depending on thickness and desired chew/crisp level—watch carefully after 10 minutes to avoid burning. Rotate pan once if necessary for even browning.

When bacon is deeply caramelized and edges are slightly crisp, remove from oven. Let cool on the rack for 5 minutes, then transfer to a cutting board. Reserve 2 tablespoons finely crumbled candied bacon for the whipped butter; chop or crumble the rest into bite-size pieces for serving.

Make sure butter is soft but not melted. In a medium bowl or the bowl of a stand mixer fitted with a paddle, beat the softened butter on medium speed until smooth and pale, about 1–2 minutes.

Add maple syrup, powdered sugar (if using), and fine sea salt. Continue to whip on medium-high speed for another 1–2 minutes until light and airy.

Fold in the 2 tablespoons of crumbled candied bacon by hand so some small bacon bits remain visible. Transfer to a small serving bowl and refrigerate briefly if you want it firmer; bring to room temperature before serving so it’s spreadable.

In a large mixing bowl combine the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt. Whisk to distribute leaveners evenly.

In a separate bowl, whisk together the buttermilk and the egg until homogeneous. Stir in the melted butter, finely diced onion, and chopped scallion.

Pour the wet ingredients into the dry ingredients and fold briefly until just combined. The batter should be thick but spoonable—if it seems too stiff add up to 2 tablespoons extra buttermilk; if too loose add 1–2 tablespoons cornmeal. Do not overmix; a few lumps are fine.

Heat 2 inches of neutral oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer for accuracy. Keep the oil temperature steady; adjust heat as needed. If using a deep-fryer, set to 350°F (175°C).

Working in small batches (4–6 hushpuppies at a time depending on pot size), use a 1.5-tablespoon cookie scoop or two spoons to drop rounded mounds of batter into the hot oil. Do not overcrowd; leave space for circulation.

Fry, turning occasionally with a slotted spoon, until golden brown all over and cooked through, 2.5–3.5 minutes per batch. If you suspect they’re browning too fast and remaining doughy inside, lower heat to 325–335°F (160–168°C) and fry a bit longer.

Use a slotted spoon to transfer finished hushpuppies to a paper towel–lined tray to drain. Lightly sprinkle with flaky sea salt while still warm. Keep cooked batches warm in a 200°F (95°C) oven on a wire rack set over a baking sheet while you finish remaining batter.

Arrange warm hushpuppies on a serving plate or basket lined with parchment. Add a small bowl or ramekin of whipped maple butter topped with additional crumbled candied bacon.

Serve immediately with extra maple syrup on the side if desired. Encourage diners to spread the whipped maple butter on warm hushpuppies so the bacon bits soften and the maple aroma releases.

If serving family-style, keep leftover candied bacon pieces available to sprinkle on top of hushpuppies as a finishing touch.