Quick and Easy Homemade Hush Puppies

Introduction

Few Southern-inspired dishes bring the same sense of nostalgia as a basket of warm, golden hush puppies. These little cornmeal bites are crunchy on the outside, tender on the inside, and bursting with flavor thanks to sweet onion and a simple cornbread mix base. Whether served alongside fried catfish, barbecue ribs, or simply enjoyed as a snack, homemade hush puppies are a timeless classic that never disappoints. Today, I’ll show you how to make them easily with Jiffy mix and a few pantry staples so you can enjoy this Southern favorite any time you’d like.

My recipe story

I grew up eating hush puppies at family fish fries, where big platters of fried catfish and shrimp were always accompanied by these golden nuggets. They were the kind of food you couldn’t stop reaching for—crispy, warm, and just the right size for popping into your mouth. When I started cooking on my own, I wanted to recreate that same taste without needing a complicated list of ingredients. That’s when I discovered how perfectly Jiffy cornbread mix worked as a base. With the addition of grated onion and a few extra touches, I could bring back those childhood memories in just minutes. Every time I make them now, I feel like I’m back at those summer gatherings, surrounded by laughter and the irresistible smell of fried food.

Ingredient breakdown

The beauty of this hush puppy recipe lies in its simplicity. With just a handful of ingredients, you can achieve restaurant-quality results without fuss. Each ingredient plays an important role in creating the perfect hush puppy texture and flavor.

The foundation of this recipe is Jiffy cornbread mix, a staple in many kitchens for its sweet, tender crumb and ease of use. Instead of mixing several types of flour and cornmeal, this mix provides the perfect balance in one convenient box. To add flavor and moisture, freshly grated onion is stirred into the batter. Not only does it add a subtle sweetness, but it also prevents the hush puppies from drying out.

Additional binding comes from milk and a large egg, which help create a batter that fries up light and airy. For seasoning, a little salt and pepper go a long way, though you can always add extra spices to suit your taste. Finally, the key to success is frying them in hot oil until golden brown, ensuring the perfect contrast of crispy edges and fluffy centers.

Equipment you’ll need

• Mixing bowls
• Measuring cups and spoons
• Box grater (for onion)
• Wooden spoon or spatula
• Deep pot or Dutch oven
• Slotted spoon or spider strainer
• Paper towels (for draining)
• Kitchen thermometer (optional but helpful for monitoring oil temperature)

Step-by-step directions

1. In a large mixing bowl, combine the Jiffy cornbread mix, grated onion, milk, egg, salt, and pepper. Stir gently until just combined—overmixing can make the hush puppies dense. The batter should be thick enough to scoop but not runny.
2. Heat about 2–3 inches of oil in a deep pot or Dutch oven to 350°F (175°C). Maintaining the right temperature is crucial—too hot and the outside will burn before the inside cooks; too cool and the hush puppies will absorb excess oil.
3. Using a spoon or small cookie scoop, carefully drop spoonfuls of batter into the hot oil. Avoid overcrowding the pot, which can lower the oil temperature and lead to soggy hush puppies. Work in small batches for best results.
4. Fry for about 3–4 minutes per batch, turning occasionally to ensure even browning. The hush puppies should be deep golden and crispy on the outside. Remove them with a slotted spoon and drain on paper towels.
5. Repeat with the remaining batter until all hush puppies are fried. Serve them warm, ideally right after cooking, when they’re at their crispiest and most delicious.

Variations & substitutions

One of the joys of making hush puppies is how versatile they can be. Here are some fun ways to change things up:

• Cheesy hush puppies: Stir in ½ cup shredded cheddar cheese for a melty, savory twist.
• Spicy kick: Add diced jalapeños or a pinch of cayenne pepper for heat lovers.
• Herb boost: Mix in chopped chives, parsley, or dill for a fresh flavor lift.
• Seafood-inspired: Fold in small bits of crab or shrimp for a coastal spin.
• Gluten-free option: Swap Jiffy mix for a gluten-free cornbread mix to accommodate dietary needs.

Storage, freezing & make-ahead

While hush puppies taste best fresh out of the fryer, you can store leftovers in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. To reheat, place them in a 350°F oven for 8–10 minutes until warmed through and slightly crisp again.

For longer storage, freeze hush puppies in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for up to 2 months. To reheat from frozen, bake at 375°F until hot and crispy, about 12–15 minutes.

If you want to prep ahead, you can make the batter a few hours in advance and keep it covered in the fridge. Just stir before frying and check the consistency, as it may thicken slightly while chilling.

Serving ideas & pairings

Hush puppies are a versatile side dish that pair beautifully with a wide range of meals. Traditionally, they’re served with fried fish, but they’re equally delicious alongside barbecue, roasted meats, or even chili. Here are a few serving suggestions:

• With fried catfish or shrimp for a true Southern fish fry experience.
• As a side to smoked ribs, pulled pork, or brisket at a barbecue feast.
• Served with creamy coleslaw and baked beans for a comfort food spread.
• Paired with soups or chowders, where their crunch balances rich broths.
• On their own as an appetizer, served with ranch, honey butter, or hot sauce for dipping.

FAQ

Can I bake hush puppies instead of frying them?
While baking is healthier, traditional hush puppies are best fried for that signature crispiness. Baked versions won’t achieve the same texture, but you can try baking at 400°F in a muffin tin for a similar effect.

How do I keep hush puppies from falling apart in the oil?
Make sure the batter is thick enough and the oil is at the right temperature. Too thin batter or oil that’s not hot enough can cause them to break apart.

What type of oil is best for frying hush puppies?
Neutral oils with high smoke points such as vegetable, peanut, or canola oil work best.

Can I make hush puppies without onion?
Yes, though the onion adds flavor and moisture. You can substitute with green onions, chives, or simply leave it out if you prefer.

How do I know when they’re done cooking?
Hush puppies should be golden brown on the outside and cooked through on the inside. They typically float to the top of the oil when ready.

Final thoughts

Homemade hush puppies are one of those recipes that proves comfort food doesn’t have to be complicated. With just a box of Jiffy mix, some onion, and a few simple ingredients, you can whip up a batch of golden, crispy bites that everyone will love. Whether you’re serving them at a fish fry, adding them to your barbecue spread, or simply making them for a cozy family dinner, these hush puppies will always bring smiles to the table. Once you try this easy recipe, you’ll never want to rely on store-bought versions again—homemade truly makes all the difference.

Quick and Easy Homemade Hush Puppies

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• Author: Sarah White
• Total Time: 25 minutes
• Yield: About 12 hush puppies
• Diet: Vegetarian

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Description

Golden, crispy hush puppies with a soft, flavorful center make the perfect Southern side dish. Great with fried fish or barbecue.

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Ingredients

• 1 box Jiffy cornbread mix
• 1/2 cup onion, grated

• 1/3 cup milk

• 1 large egg
• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• Oil, for frying
  

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Instructions

1. In a medium bowl, mix together cornbread mix, grated onion, milk, egg, salt, and pepper until just combined. Do not overmix.

2. Heat 2 inches of oil in a deep skillet or pot to 350°F (175°C).
3. Drop spoonfuls of batter into the hot oil, being careful not to overcrowd the pan.

4. Fry for 2–3 minutes per side, or until golden brown and crisp.

5. Remove with a slotted spoon and drain on paper towels before serving warm.
   

Notes

Best served hot with tartar sauce, honey butter, or alongside fried fish. Store leftovers in an airtight container and reheat in the oven to keep crispy.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: American