Introduction
Golden brown, crispy on the outside, and soft and fluffy on the inside, homemade hush puppies are the ultimate Southern comfort food. These savory little bites are the perfect companion to fried fish, barbecue platters, or simply enjoyed on their own with a dipping sauce. This recipe makes it incredibly easy to whip up a batch of hush puppies right in your own kitchen, using just a handful of simple ingredients.
My Recipe Story
I grew up enjoying hush puppies at fish fries and family gatherings, where they were always the first thing to disappear from the table. The mix of crispy edges and tender cornbread inside brings back memories of laughter, summer evenings, and delicious meals shared with loved ones. Over time, I learned to make my own version at home, tweaking the ingredients until I created a recipe that was both quick and delicious. Today, I’m sharing my family-favorite recipe that’s just as good as the ones from Southern seafood shacks, but much easier to prepare.
Why You’ll Love This Recipe
- Quick and easy to make with minimal ingredients.
- Crispy outside with a fluffy, tender interior.
- Perfect side dish for seafood, barbecue, or fried chicken.
- Customizable with spices, cheese, or peppers for extra flavor.
- Family-friendly snack that both kids and adults love.
Ingredient Breakdown
This hush puppy recipe keeps things simple by using Jiffy cornbread mix as the base. The mix already contains cornmeal, flour, sugar, and leavening agents, which cuts down on prep time while still giving you that authentic Southern taste. By starting with a boxed mix, you’re able to save time without compromising on flavor.
The grated onion is key here—it adds a subtle sweetness and savory depth that balances the cornbread mix beautifully. The onion also helps keep the hush puppies moist while frying. Additional wet ingredients like egg and milk bring the batter together, making it thick but scoopable. Oil for frying ensures a crisp, golden-brown finish.
Equipment You’ll Need
- Mixing bowl
- Grater (for the onion)
- Spoon or cookie scoop (for shaping batter)
- Deep skillet or Dutch oven
- Slotted spoon or spider strainer
- Paper towels (for draining excess oil)
Step-by-Step Directions
- Prepare your frying oil. In a large skillet or Dutch oven, pour in enough oil to reach about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer if possible, as maintaining the right temperature is crucial for crispy hush puppies.
- Mix the dry and wet ingredients. In a mixing bowl, combine the Jiffy cornbread mix, grated onion, one egg, and milk. Stir until just combined. The batter should be thick enough to hold shape but not too dry. Avoid overmixing, as this can make the hush puppies tough.
- Scoop and shape the batter. Using a spoon or small cookie scoop, carefully drop tablespoon-sized portions of batter into the hot oil. Work in small batches so the pan isn’t overcrowded, which helps each hush puppy cook evenly.
- Fry until golden brown. Allow the hush puppies to fry for about 2–3 minutes per side, turning occasionally for even browning. They should puff up slightly and turn a deep golden color on all sides. Adjust the heat as needed to maintain consistent frying temperature.
- Drain and serve. Use a slotted spoon to transfer the hush puppies to a paper towel–lined plate to drain excess oil. Let them cool slightly before serving, as they’ll be very hot inside. Serve warm with your favorite dipping sauce or alongside fried fish and barbecue.
Variations & Substitutions
While this recipe is delicious as-is, you can easily customize it to suit your taste. For extra flavor, try adding shredded cheddar cheese, chopped jalapeños, or crumbled cooked bacon to the batter. If you don’t have Jiffy mix on hand, you can make your own by combining cornmeal, flour, baking powder, sugar, and salt. For a lighter twist, consider baking the hush puppies in a mini muffin tin instead of frying.
Expert Tips & Troubleshooting
- Keep oil at the right temperature. Too hot and the hush puppies will burn on the outside before cooking inside; too cool and they’ll turn out greasy.
- Don’t overcrowd the pan. Frying too many at once will lower the oil temperature and lead to uneven cooking.
- Use fresh oil. Old or reused oil can affect both the flavor and texture of the hush puppies.
- Drain properly. Always place fried hush puppies on paper towels to remove excess oil and keep them crisp.
Storage, Freezing & Make-Ahead
Hush puppies are best enjoyed fresh, but they can be stored for later. Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 8–10 minutes to restore their crispiness. For longer storage, freeze hush puppies on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat directly from frozen in the oven until hot and crispy.
Serving Ideas & Pairings
Hush puppies shine as a side dish, but they can be served in many ways. Pair them with fried catfish, shrimp, or fried chicken for a classic Southern meal. They’re also a great companion to barbecue ribs or pulled pork sandwiches. For dipping, try tartar sauce, honey butter, ranch, or spicy aioli. You can even serve them as party appetizers with a selection of sauces for guests to enjoy.
FAQ
Can I bake hush puppies instead of frying them?
Yes, you can bake them in a mini muffin tin at 375°F for about 12–15 minutes. They won’t be quite as crispy but still delicious.
Why are my hush puppies greasy?
If the oil isn’t hot enough, the batter will absorb too much oil. Make sure the oil is around 350°F before frying.
Can I make the batter ahead of time?
It’s best to fry the hush puppies immediately after mixing. If you need to prepare in advance, mix the dry ingredients and wet ingredients separately, then combine just before frying.
What’s the best oil for frying hush puppies?
Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil.
Can I add other mix-ins?
Absolutely! Cheese, jalapeños, scallions, or even bits of cooked sausage make delicious additions to the batter.
Final Thoughts
Homemade hush puppies are one of those simple pleasures that never go out of style. With their crispy golden exterior and soft, fluffy inside, they’re a crowd-pleasing side dish that works for everything from backyard barbecues to holiday feasts. By starting with a cornbread mix and adding just a few extra touches, you can create hush puppies that taste like they came straight from a Southern kitchen. Whether you serve them with fried fish, barbecue, or simply on their own with dipping sauces, this recipe is sure to become a staple at your table.
Print
Homemade Hush Puppies
- Total Time: 20 minutes
- Yield: 12–15 hush puppies 1x
- Diet: Vegetarian
Description
Golden, crispy on the outside and fluffy inside, these hush puppies are a classic Southern side perfect for seafood or barbecue.
Ingredients
-
1 box Jiffy cornbread mix
-
½ cup grated onion
-
1 egg
-
⅓ cup milk
-
Vegetable oil, for frying
Instructions
-
Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Ensure the oil is hot enough to crisp the hush puppies.
-
In a mixing bowl, combine the cornbread mix, grated onion, egg, and milk until just blended. Avoid overmixing.
-
Use a spoon or small cookie scoop to drop tablespoon-sized portions of batter into the hot oil, working in small batches.
-
Fry hush puppies 2–3 minutes per side until golden brown and puffed. Adjust heat to maintain proper frying temperature.
-
Remove with a slotted spoon and drain on paper towels. Serve warm with your favorite dipping sauce or alongside fried fish.
Notes
For extra flavor, add shredded cheese, chopped jalapeños, or cooked bacon. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat in the oven to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American