Hush Puppies Recipe

Mix dry ingredients

In a large bowl whisk together the cornmeal, all-purpose flour, baking powder, baking soda, sugar, and salt until evenly combined.

Prepare wet mix

In a separate medium bowl whisk the buttermilk, egg, melted butter, and hot sauce (if using) until smooth.

Combine and fold in aromatics

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined — a few small lumps are fine. Fold in the finely chopped onion, scallion (if using), and black pepper. The batter should be thick enough to hold a spoonful shape; if it seems too thick, add up to 1–2 tablespoons more buttermilk. Avoid overmixing to keep hush puppies tender.

Rest batter (optional)

Let the batter rest 5–10 minutes at room temperature; this hydrates the cornmeal and improves texture.

Heat oil in a heavy pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature; if the oil is too hot the exterior will burn before the inside cooks, too cool and they absorb oil and become greasy.

When oil reaches temperature, use a small cookie scoop (about 1 tablespoon) or two spoons to drop mounds of batter into the oil, careful not to overcrowd — fry in batches of 8–10 depending on pot size. The batter will sink slightly then rise; gently turn once after 2–3 minutes for even browning.

Fry until deep golden brown, about 3–4 minutes total per batch. Adjust heat as needed to keep oil near 350°F.

Remove hush puppies with a slotted spoon or spider and transfer to a wire rack set over a baking sheet or paper towels to drain. Sprinkle lightly with additional salt while hot, if desired.

Serve warm with honey or honey mustard and lemon wedges on the side. Hush puppies are best eaten the day they are made; to reheat, warm in a 350°F (175°C) oven for 5–7 minutes to restore crispness.