Hushpuppies Recipe

Prepare dry ingredients

In a large bowl whisk together 1.5 cups cornmeal, 0.75 cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine sea salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 1 cup buttermilk with 1 large egg until smooth. Stir in 2 tablespoons melted butter.

Fold in aromatics and seasonings

Add the wet mixture to the dry ingredients and stir gently until mostly combined (do not overmix). Fold in 1/2 cup finely chopped yellow onion, 2 tablespoons chopped scallions, 1/2 teaspoon finely chopped jalapeño or 1/2 tsp minced pepper if using, 1/2 teaspoon ground black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon dried thyme. The batter should be thick but scoopable — if it seems very dry, add up to 2 tablespoons more buttermilk; if too loose, add 1-2 tablespoons more cornmeal.

Rest the batter

Let the batter rest at room temperature for 10 minutes to hydrate the cornmeal and allow flavors to meld.

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of 1.5–2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small 1/2 teaspoon of batter into the oil: it should sizzle and rise to the surface within a few seconds and brown in about 45–60 seconds.

Portion hushpuppies

Use a small ice cream scoop (1 tablespoon to 1.5 tablespoon size) or two spoons to drop rounded portions of batter into the hot oil. Work in small batches (6–8 at a time, depending on pan size) so you don't crowd the oil and the temperature doesn't drop too far.

Fry until golden

Fry hushpuppies, turning occasionally with a slotted spoon, until deep golden brown all over, about 2.5–4 minutes per batch depending on size. Aim for an internal temperature of about 180°F (82°C) or cut one open — it should be fully set with a tender, moist crumb and no raw batter.

Drain and keep warm

Using a slotted spoon, transfer cooked hushpuppies to a wire rack set over a baking sheet or paper towels to drain. Keep in a 200°F (95°C) oven on the rack if making multiple batches to keep them warm and crisp while finishing.

Serve hushpuppies hot. Offer honey or honey-butter on the side and lemon wedges if desired. They pair well with fried fish, barbecue, or as an appetizer. Best enjoyed the same day while crispy.