Hush Puppies Recipe

Combine dry ingredients

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

Mix wet ingredients

In a separate bowl or large measuring cup, whisk the buttermilk and egg until combined, then whisk in the cooled melted butter.

Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula just until combined. Do not overmix; a few small lumps are fine. The batter should be thick but spoonable—if it seems very stiff, add 1–2 tablespoons of additional buttermilk.

Fold in the corn kernels, chopped scallion (or onion), jalapeño (if using), and chopped herbs until distributed evenly throughout the batter.

Choose a heavy-bottomed pot or a deep-fryer and pour in enough oil to reach about 2–3 inches deep. Attach a deep-fry thermometer to the pot and heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and rises slowly to the surface.

While the oil heats, prepare a plate lined with paper towels or a wire rack set over a rimmed baking sheet to drain the hush puppies.

Using two spoons or a small cookie scoop (about 1 tablespoon to 1.5 tablespoons), carefully drop rounded spoonfuls of batter into the hot oil, working in small batches to avoid crowding (about 6–8 at a time depending on pot size). Maintain oil temperature near 350°F; adjust heat as needed.

Fry the hush puppies, turning occasionally with a slotted spoon, until deep golden brown and cooked through, about 2.5–4 minutes per side (total 5–7 minutes). If they brown too quickly, lower the heat a bit; if they take too long and seem greasy, raise the heat slightly.

Using a slotted spoon, transfer cooked hush puppies to the prepared paper towel-lined plate or rack to drain. Sprinkle lightly with additional salt while still hot, if desired. Repeat with remaining batter, allowing oil to return to temperature between batches.

Serve hush puppies hot or warm with honey and/or hot sauce or remoulade on the side for dipping.

Leftovers can be reheated in a 350°F (175°C) oven on a baking sheet for 6–8 minutes to re-crisp. Store cooled leftovers in an airtight container in the refrigerator for up to 2 days; re-crisp in the oven before serving.