Sweet Corn Hush Puppies Recipe

Dry ingredients

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

Wet ingredients

In a separate smaller bowl whisk the egg with the buttermilk, then whisk in the whole milk, melted butter, and honey (if using) until smooth.

Combine

Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. The batter should be thick but spoonable; if too thick add up to 2 tablespoons more milk. Avoid overmixing — a few small lumps are fine.

Add corn and aromatics

Fold in the sweet corn kernels, chopped green onion, and chopped cilantro or parsley (if using) until evenly distributed. Taste a small bit of batter (raw egg caution: optional) and adjust salt or sweetness if desired. Let the batter rest 5–10 minutes to hydrate the cornmeal; this improves texture.

Heat oil

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 1.5–2 inches (roughly 2–3 cm). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and float steadily without browning too quickly.

Portion the hush puppies

Using two spoons or a small cookie scoop (about 1 tablespoon per hush puppy) scoop batter and form rounds. For a neater shape, wet one spoon to help release batter. Work in batches to avoid overcrowding: fry 6–8 hush puppies at a time depending on pot size.

Fry

Carefully slide portions into the hot oil. Fry, stirring occasionally to ensure even browning, until golden brown and crisp on all sides, 2½–4 minutes per batch depending on size. Internal temperature should be hot and cooked through; if needed, break one open to check for any raw center.

Drain and season

Use a slotted spoon to transfer cooked hush puppies to a paper towel–lined baking sheet. Immediately sprinkle lightly with coarse salt and a touch of freshly ground black pepper. Keep finished hush puppies warm in a 200°F (95°C) oven on a wire rack while you finish remaining batches.

While hush puppies fry, whisk together mayonnaise, sour cream (or Greek yogurt), hot honey or sriracha, lemon juice, and a pinch of salt in a small bowl until smooth. Taste and adjust heat or acidity as desired. Transfer to a serving bowl and chill briefly if time permits.

Arrange hush puppies on a platter and serve hot with the dipping sauce on the side or alongside butter, honey, or a tangy remoulade. They are best served immediately for maximum crispness.