This hush puppies recipe makes one of my favorite Southern side dishes. Bite into the crunchy cornmeal coating and you’re greeted with the most fluffy and flavorful inside, studded with sweet corn kernels and chopped green onion.
Hey friends! Today I’m bringing you a delicious Southern-style hush puppies recipe that can easily make a meal in and of itself. But of course, you can serve it as a side dish alongside other Southern favorites, like my dutch oven smokehouse chicken and coleslaw. However, come to think of it, I don’t know of any Southerner who hasn’t been to a good bbq restaurant, had a basket of hush puppies put in front of them, and chowed down until they were about to burst at the seams. And that’s even before their actual meal even made it to the table.
So, what is a hush puppy? It’s a small, savory, deep-fried crunchy ball made with cornbread batter. Tender and fried until golden brown, they’re made even more delicious with the addition of corn and chopped green onion. Better still, you don’t even need an egg to make this recipe! Yep, I keep things nice and simple around here when it comes to my Southern hush puppies. Fortunately, you’ll have a batch of these crunchy, fluffy, flavorful morsels to dig into in just 20 minutes.
What are hush puppies?
Now it has been a big ole long rabbit hole that I stumbled into when I started looking for the origin of hush puppies. But it seems that the most accurate story lies in the history of South Carolina. Some say that they were first called red horse bread in the early 1900s but then mysteriously flipped the name to hush puppies in the 1930s. But all the other stories surrounding its origin were doing my head in if you want to know more here is a good summary of the hush puppy history.
Alright, who’s ready to quickly and easily make some hush puppies?
- Self-rising cornmeal mix
- Self-rising flour
- Onion powder
- Black pepper
- Cream corn
- Green onion
- Vegetable oil
How to Make Southern-Style Hush Puppies
Place the cornmeal mix…
And black pepper in a medium bowl.
Stir to combine.
Next, add the entire can of corn…
And chopped green onions to the mixing bowl.
Stir until well combined.
In a medium saucepan, heat two inches of oil over medium-high heat. When you drop a pinch of flour in the oil and it sizzles you’ll know the oil is ready.
Carefully drop spoonfuls of the hush puppy mix into the oil.
Allow the hush puppies to cook, turning as needed, until golden brown on both sides.
Remove to a paper towel-lined plate and repeat until all batter is used.
Enjoy your hush puppies!
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat them in a 350-degree oven or air fryer for about 3 minutes.
- Store leftovers in the freezer for up to 3 months. Reheat as above, but if reheating from frozen, bake for about 8 minutes instead.
- For a little kick, add a bit of jalapeno, paprika, or cajun spice mix.
- Add chopped green bell pepper instead of or as well as the green onion.
- Speaking of, you can also replace the green onion with 1 tablespoon of grated onion or 1 tablespoon of chopped fresh chives.
- For a different flavor, substitute the corn and green onion for 1 tablespoon of finely minced jalapeno and 1/2 cup of finely shredded cheddar cheese.
- If you like, you can make the batter up to 24 hours in advance and refrigerate until ready to use.
- To make life easier, use a cookie scoop to shape each ball of batter before you drop them into the oil.
What kind of oil do you use to fry hush puppies?
I like to use coconut oil for frying because it has a high heat point. That basically means that it takes a very high temperature for it to break down and become a rancid oil. I use refined virgin coconut oil. This takes away the coconut flavor but if you like the flavor of coconut use unrefined. If you don’t want to use coconut oil use your favorite vegetable oil that you are used to. Canola oil and peanut oil are also great for frying too.
Why do my hush puppies fall apart?
Your hush puppies will fall apart if the oil isn’t hot enough. As mentioned, do the flour test or use a thermometer to ensure it’s heated to 365-375°.
What do you dip hush puppies in?
I love our comeback sauce for dippin‘, but you can use anything from ranch dressing to herb mayo. I make a little herb mayo with mayonnaise, lemon juice, and some herbs, or I have thrown together a sauce with cayenne pepper, sour cream, and some garlic…mmm, mmm! But you can use your favorite sauce for dipping. Even something simple like ketchup or tartar sauce.
What do you serve with hush puppies?
Hush puppies are commonly served as a side to barbecue and fried seafood in the South. Here are some great recipes to pair with a side of hush puppies: Southern-style pulled pork, North Alabama-style pulled chicken, beef brisket, maple glazed pork chops, fried catfish, and salmon patties.
Check out these other sensational Southern side dishes:
Oven-Baked Mac and Cheese (Southern Plate Favorite)
Southern-Style Fried Okra Recipe
Southern Turnip Greens (Quick and “Fried”)
- 2 cups self-rising cornmeal mix
- 2 tablespoons self-rising flour
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 can cream-style corn 15 ounces, liquid and all
- 3 tablespoons milk
- 2-3 chopped green onions
- vegetable oil enough for about 2 inches in the pan
- Place the cornmeal mix, flour, onion powder, and black pepper in a medium bowl and stir to combine.2 cups self-rising cornmeal mix, 2 tablespoons self-rising flour, 1 teaspoon onion powder, 1/2 teaspoon black pepper
- Add the entire can of corn, milk, and onions to the mixing bowl next. Stir until well combined.1 can cream-style corn, 3 tablespoons milk, 2-3 chopped green onions
- In a medium saucepan, heat two inches of oil over medium-high heat. When you drop a pinch of flour in the oil and it sizzles you'll know the oil is ready.vegetable oil
- Carefully drop spoonfuls of the hush puppy batter into the oil and allow to cook, turning as needed, until golden brown on both sides. Remove to a paper towel-lined plate and repeat until all batter is used.
We can do no great things, only small things with great love.
I live in WI – grew up in GA. Can’t find hushpuppies around here. I’ve tried and tried to make some good ones, but they have always tasted more like a golf ball! My husband (born and raised in WI) always laughed at me for continuing to try (for 44 years!) – he hated them. BUT, then I found your recipe and tried it tonight. YIPPEE! We both loved them. Recipe made a ton, so I’m going to try freezing the cooked leftovers. BTW, my Daddy always told me the name Hush Puppies came from cowboys – at night, when the young cattle would moo and cry, they would toss them a hush puppy to keep them quiet, so they would not attract wolves or coyotes.
Hi Vicki Lynn! Am so glad you found us and loved the Hush Puppy recipe. Nothing like bringing a little Southern cooking to the north 🙂
I love what your Daddy told you about how hush puppies got it’s name, thank you for sharing 🙂 Am so glad you are a part of the Southern Plate Family!