Recipe

Weeknight-Friendly Hush Puppies

Crisp-edged, tender-centered hush puppies with a classic cornmeal bite. Fast mix, quick fry, zero drama.

By Matt Campbell

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4.8

A cast iron skillet beside a plate of golden brown hush puppies with a small bowl of creamy dipping sauce

Hush puppies are one of those magical little foods that feel like a treat but behave like a weeknight side. You stir up a simple cornmeal batter, drop it into hot oil, and suddenly you have crunchy, golden nuggets that disappear faster than you can say, “Save some for the table.”

This is a traditional, authentic hush puppy style: cornmeal-forward, lightly sweet, and onion-kissed, with a tender center and those crisp, craggly edges that make the whole thing worth turning on the stove for. No fancy ingredients, no deep fryer required. Just a pot, a spoon, and the very important rule of home cooking: taste as you go.

A close-up photo of a hush puppy torn in half showing a moist, fluffy interior with a crisp browned crust

Why It Works

Crisp outside, tender inside: The batter is thick enough to hold shape, and a short rest hydrates the cornmeal so the centers cook up soft, not gritty.
Real deal flavor: A mix of cornmeal and flour keeps it authentic while preventing the texture from getting too dense.
Weeknight speed: One bowl, one pot, about 10 minutes of frying total.
Consistent size: A cookie scoop or tablespoon keeps every hush puppy cooking at the same pace, so you do not get raw middles.

Pairs Well With

Storage Tips

Hush puppies are best hot, but leftovers can still be seriously good if you re-crisp them the right way.

Refrigerate

Cool completely, then store in an airtight container for best quality up to 3 days.

Freeze

Freeze fully cooled hush puppies on a sheet pan until solid, then transfer to a freezer bag. Store for best quality up to 2 months (they can be kept longer, but texture is best within that window).

Reheat (best methods)

Oven: 400°F for 8 to 12 minutes (longer from frozen) on a sheet pan, until hot throughout and re-crisped.
Air fryer: 375°F for 5 to 7 minutes, shaking once, until hot throughout and crisp.
Avoid the microwave if you want crisp edges. It will soften them fast.

If they feel a little dry after reheating, finish with a pinch of salt and serve with a dipping sauce. No one will complain.

Common Questions

Are hush puppies supposed to be sweet?

Traditional hush puppies vary by region. Many Southern versions have just a touch of sugar to round out the corn flavor. This recipe keeps it subtle, not dessert-sweet.

Why are my hush puppies greasy?

Usually the oil was not hot enough. Aim for 350°F to 365°F. If you do not have a thermometer, test with a tiny bit of batter. It should sizzle immediately and rise toward the surface quickly.

Why are they raw in the middle?

That is almost always a heat issue or oversized scoops. Keep them around 1 tablespoon each and fry at a steady temperature. If they brown too fast, lower the heat slightly and cook until they are deep golden and feel light when lifted, about 1 more minute.

Can I bake hush puppies instead of frying?

You can, but they will not have the same crisp shell. For a lighter option, spoon batter into a well-greased mini muffin pan and bake at 425°F until deeply golden and set in the center, about 10 to 14 minutes. Ovens vary, so use color as your cue.

Do I have to use buttermilk?

Buttermilk gives that classic tang and tenderness. In a pinch, mix 1 cup milk + 1 tablespoon lemon juice or vinegar and let it sit 5 minutes.

Can I make the batter ahead?

You can mix it and let it sit for up to 30 minutes at room temperature. It will thicken as the cornmeal hydrates, so stir in a small splash of buttermilk if it gets too stiff to scoop. For the fluffiest hush puppies, fry the same day.

Any quick oil safety tips?

Keep the oil level below halfway up the pot, and fry in batches so it does not bubble over. Let oil cool completely before moving it. You can strain and reuse it once or discard it in a sealed container (not down the drain).

Can I make these gluten-free?

Yes. Swap the all-purpose flour for a 1:1 gluten-free baking blend. Texture can vary by brand, so add buttermilk a splash at a time until the batter is thick and scoopable.

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 heavy-bottomed pot or Dutch oven (or a deep cast iron skillet)
Instant-read or clip-on thermometer (helpful, not required)
Mixing bowl and whisk
Cookie scoop or tablespoon
Slotted spoon or spider strainer
Sheet pan lined with paper towels or a wire rack

The first time I made hush puppies at home, I was trying to recreate that fish shack energy on a random Tuesday. You know the one: fried something, lemon wedge, paper towel doing its best. I expected a mess, a hassle, and a lingering oil smell that would haunt my hoodie for days.

Instead, I got this weirdly calming rhythm: scoop, drop, flip, listen to the sizzle, steal one “for quality control.” They came out crisp, cozy, and honestly a little too snackable. Now hush puppies are my go-to move when dinner needs a side that feels fun, not fussy.