Cheddar & Chive Hush Puppies Recipe

Prepare dry ingredients

In a medium bowl, whisk together 1 cup yellow cornmeal, 3 tablespoons all-purpose flour, 2 teaspoons baking powder, 1 teaspoon granulated sugar, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until evenly combined.

Mix wet ingredients

In a separate small bowl, beat 1 large egg with 3 tablespoons buttermilk and 1 teaspoon hot sauce (if using) until smooth.

Combine batter

Make a well in the dry ingredients and pour in the egg mixture. Stir gently with a spatula until just combined — do not overmix. Fold in 3 tablespoons shredded sharp cheddar cheese, 2 tablespoons thinly sliced fresh chives, and 1 tablespoon finely chopped green onion (if using). The batter should be thick but scoopable; if too dry, add 1 teaspoon more buttermilk at a time until desired consistency is reached.

Rest batter

Let the batter rest 5–10 minutes at room temperature to hydrate the cornmeal and thicken slightly. While the batter rests, prepare the oil and hot honey.

In a small heatproof bowl or saucepan, combine 1 tablespoon honey, 1 teaspoon apple cider vinegar, 1 teaspoon crushed red pepper flakes, 1 teaspoon smoked paprika (optional), and 1 teaspoon kosher salt. Warm gently over low heat for 1–2 minutes just to thin the honey and bloom the spices, stirring to combine. Do not boil. Taste and adjust heat or acidity as desired. Keep warm or set aside at room temperature.

Heat oil

Pour about 2 cups neutral oil into a medium heavy-bottomed pot or Dutch oven to a depth of about 1 to 1¼ inches. 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 — it should sizzle and rise steadily without browning instantly.

Portion hush puppies

Using two spoons or a small cookie scoop (about 1 tablespoon), shape batter into rounded balls. Keep a bowl of cooling rack and paper towels ready for draining. Work in small batches (6–8 pieces) so the oil temperature remains steady.

Fry

Carefully slide hush puppies into hot oil, spacing them so they don’t touch. Fry, turning occasionally with a slotted spoon, until golden brown and cooked through, about 2½–3½ minutes per batch depending on size. Remove to a paper towel-lined rack to drain and lightly salt while hot, if desired.

Serve

Arrange hush puppies on a serving plate and drizzle the warm hot honey over them or serve the hot honey on the side for dipping. Garnish with extra chopped chives and a light sprinkle of flaky sea salt if desired. Serve immediately while hot and crisp.