Recipe

Hush Puppy Recipe

Crisp-edged, tender-inside hush puppies with warm spices, onion, and a splash of buttermilk. Classic Southern-style flavor, weeknight friendly, and dangerously snackable.

By Matt Campbell

•

4.8

A basket lined with a paper towel filled with golden brown hush puppies, with a small bowl of honey butter dipping sauce on a wooden table

Jump to Recipe

Hush puppies are one of those tiny-fried miracles that make dinner feel like a party, even if you are just reheating leftovers and calling it a plan. They are crispy around the edges, fluffy in the middle, and they taste like corn, onion, and a little bit of spice had a very good idea.

This is a classic hush puppy recipe with a cozy, aromatic twist: a pinch of cayenne, a whisper of smoked paprika, and just enough garlic and onion to make you want “one more” until the plate is suspiciously empty. The ingredients are simple, the method is straightforward, and the only real rule is this: keep your oil hot and (when you can) your batter cold.

Why It Works

Crunchy outside, tender inside: A mix of cornmeal and flour gives structure, while buttermilk keeps the centers soft.
Big flavor without fancy ingredients: Onion and warm spices build that classic savory depth (with a few optional modern helpers if you want them).
No fussy shaping: Scoop and drop. Rustic is the vibe.
Reliable frying: A small amount of sugar helps browning, and resting the batter hydrates the cornmeal so the hush puppies cook through without getting heavy.

Pairs Well With

Classic Fried Catfish
Cool, Creamy Coleslaw
Smoky Pinto Beans
Whipped Honey Butter

Storage Tips

Hush puppies are best hot and fresh, but leftovers can absolutely be saved and brought back to life.

Refrigerate

Cool completely, then store in an airtight container for up to 3 days.
Line the container with a paper towel if they are still a little warm to prevent sogginess.

Freeze

Freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag.
Best quality for about 2 months.

Reheat for crisp edges

Oven or air fryer (best): 375°F for 6 to 10 minutes, until hot and crisp.
Skillet: Medium heat with a tiny bit of oil, flipping occasionally.
Microwave (last resort): They will soften. If you do it, finish in a hot skillet for 1 to 2 minutes to re-crisp.

Common Questions

Why are my hush puppies dense?

Usually one of three things: the batter was overmixed, the batter was too thick, or the oil was too cool. Mix just until combined, aim for a thick scoopable batter, and keep oil around 350°F (a happy range is 345 to 355°F).

Do I have to use buttermilk?

Buttermilk gives tenderness and a slight tang. No buttermilk, no panic. Mix 3/4 cup milk with 2 teaspoons lemon juice or vinegar, rest 5 minutes, then use as directed.

Can I bake them instead of frying?

You can, but they will be more like cornbread bites than hush puppies. If you want to try it, scoop into a well-greased mini muffin pan and bake at 425°F until deeply golden, about 10 to 14 minutes.

How do I know when they are done?

They should be a deep golden brown and feel light when lifted. If you are unsure, break one open. The center should look set and steamy, not wet.

Can I make the batter ahead?

Yes. Mix and refrigerate up to 12 hours. Stir once before frying. Cold batter also helps with shape and texture. For maximum puff, fry sooner if you can, since the leaveners can lose a little oomph over time.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium mixing bowl
Whisk and rubber spatula
Cookie scoop or two spoons (for dropping batter)
Heavy pot or deep skillet (Dutch oven is great)
Instant-read thermometer or candy thermometer (highly recommended)
Spider strainer or slotted spoon
Paper towels and a wire rack

I started making hush puppies when I realized they are basically the kitchen’s best party trick: take a few pantry staples, add onion and spice, drop spoonfuls into hot oil, and suddenly everyone is hovering near the stove like it is a fireplace. The first batch I ever made was uneven and a little too enthusiastic with the cayenne, but they were still gone in minutes. That is the charm. Hush puppies do not ask for perfection. They just ask for hot oil, a quick taste of the batter, and a cook who is willing to steal one straight off the rack for “quality control.”

Hush Puppy Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 to 20 minutes

Total Time 30 to 35 minutes

Servings About 24 hush puppies

Ingredients

1 cup yellow cornmeal (fine or medium grind)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons kosher salt
1 teaspoon sugar (optional but helps browning)
1 teaspoon smoked paprika (optional but very good)
1/2 teaspoon garlic powder (optional but very good)
1/4 teaspoon cayenne pepper (use more or less to taste)
1/4 teaspoon black pepper
1/3 cup finely minced yellow onion (or sweet onion)
1 large egg
3/4 cup buttermilk (plus 1 to 2 tablespoons more if needed)
1 tablespoon melted butter (optional, for extra richness)
Neutral oil for frying (peanut, canola, or vegetable), enough for 2 to 3 inches depth

Optional add-ins (pick one):

1 tablespoon minced jalapeño
2 tablespoons chopped scallions
1/4 cup corn kernels (thawed if frozen, patted dry)

Instructions

Heat the oil. Pour 2 to 3 inches of neutral oil into a heavy pot or deep skillet, and do not fill the pot more than halfway. Heat to 350°F (aim for 345 to 355°F). Set a wire rack over a sheet pan or line a plate with paper towels. Keep kids and pets out of the splash zone.
Mix the dry ingredients. In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, sugar (if using), smoked paprika (if using), garlic powder (if using), cayenne, and black pepper.
Add onion (and extras). Stir in the minced onion and any optional add-ins (jalapeño, scallions, or corn) so everything is evenly distributed. This helps keep the batter consistent scoop to scoop.
Mix the wet ingredients. In a small bowl, whisk the egg and buttermilk. Whisk in melted butter if using.
Make the batter. Pour wet into dry and stir just until combined. The batter should be thick, scoopable, and slightly sticky. If it looks dry, add 1 to 2 tablespoons buttermilk. If it looks loose, add cornmeal 1 tablespoon at a time until it holds its shape when scooped.
Rest (and chill if you want). Let it sit for 5 minutes so the cornmeal hydrates. If you want to follow the “hot oil, cold batter” rule to the letter, pop the bowl in the fridge for those 5 minutes, or chill for 10 to 30 minutes if you have time.
Fry in batches. Use a small cookie scoop or two spoons to drop heaping tablespoons of batter into the oil. Do not crowd the pot (the oil temp will drop). Fry 2 to 4 minutes, turning occasionally, until deep golden brown and the centers look set if you crack one open.
Drain and season. Lift hush puppies out with a spider or slotted spoon and drain on the rack or paper towels. Taste one and add a tiny pinch of salt to the hot hush puppies if you want.
Keep going. Bring the oil back to 350°F between batches. Serve warm with honey butter, remoulade, ranch, or hot sauce.

Matt’s tiny trick: If your first hush puppy browns too fast, your oil is likely too hot. If it sits there pale and oily, your oil is too cool. Adjust and keep moving. You have got this.

Nutrition information is estimated.

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