Hush Puppy Recipe

Unexpectedly tasty bites of mildly sweetened cornmeal batter with a hint of onion are Southern Hush Puppies. They are fried till the inside is light and fluffy and the outside is golden and crunchy. In addition to being a fantastic appetizer or side dish for practically any meal, they are a must for any fish fry!

Because these delicious tiny snacks are so well-liked in the South, I’ve included them in my American Eats series for both Arkansas and Mississippi. They are unquestionably a staple cuisine that is loved in both states and other places. Along with coleslaw, baked beans, mac & cheese, and all the other delectable sides, you may find them in barbecue restaurants and fish fries.

Try our Southern Fried Chicken, Southern Tomato Pie, Collard Greens, and Biscuits and Gravy if you enjoy Southern cuisine!

What are hush puppies?

With a few minor adjustments, such as adding sugar for a hint of sweetness (my favorite method) and a small sprinkle of cayenne pepper for taste but not much heat, many hush puppy recipes, despite regional variances, employ the same fundamental cornmeal batter. It’s also interesting to mix cheese with finely chopped jalapeño pepper.

Shrimp and hush puppies or fried catfish are so popular that they are compared to steak and potatoes or peanut butter and jelly. In restaurants, they are frequently offered as a side dish or appetizer. Since cornmeal was already being used to sprinkle the fish and create a batter that would cook it in the same oil as the fish, their association with fish fries developed organically.

Why are they called Hush Puppies?

I find the myths about hush pups fascinating. With a name as colorful as the food itself, it’s entertaining to hear about the imaginative legends that surround it—even if they are all made up—because Southerners love to tell stories! The idea behind almost all of the stories, however, is the same: barking dogs were placated by frying balls of thick cornmeal dough.

According to the most colorful account, when Yankee soldiers were nearby during the Civil War, Confederate soldiers would use fried cornmeal cakes to calm yapping dogs.

Another allegation is that a cook was being harassed by some dogs and children in the kitchen while preparing a batch of croquettes and catfish. When she offered them the croquettes and told them to “hush, puppies!” to keep quiet, the nickname stuck.

According to an even older tradition, French nuns began creating French croquettes, or “croquettes de maise,” out of cornmeal in Louisiana in the early 1700s, which is when hush puppies first appeared. Although the creative name is not explained in this genesis narrative, it does seem like a fitting start for the meal itself.

Regardless of their origin, hush puppies are a common ingredient in many Southern corn specialties, such as corn dodgers, cornbread, corn pone, and griddle cakes. In addition to mentioning a few additional events, this Serious Eats essay offers a more academic look at the history of the hush puppies.

What are Hush Puppies made of? Ingredients you’ll need:

A brief list of some of the materials required to prepare this hush puppy dish is provided here. The printable recipe card below includes detailed measurements and full recipe directions.

• Cornmeal: Although white cornmeal can be used, we like to use yellow cornmeal.
• Buttermilk: Regular milk will work just as well if buttermilk is not available. The batter gains flavor and moisture from the creamy tang of buttermilk. Alternatively, you can make your own buttermilk by filling the measuring cup halfway with milk and then adding a teaspoon of vinegar or lemon juice. You can use this as a great alternative to buttermilk after five minutes.
• Grated onion: I enjoy the distinct savory flavor this ingredient contributes to what would otherwise be quite ordinary cornmeal bread, but you could omit it and it wouldn’t have any effect on the batter. Instead of merely chopping or slicing the onion, grate it to release its juices, which enhance the batter’s flavor. The main reason these are the best hush puppies I’ve ever seen is because of this.
• Spice: I like to add a little cayenne pepper for complexity without heat, but you could also use paprika or Cajun or Creole seasoning.

How to Make Hush Puppies

These Southern hush puppies include an easy-to-make batter. However, since many people are afraid of frying, I’m sharing my best advice with you on how to make great hush puppies the first time.

The dry ingredients (cornmeal, flour, sugar, baking powder, salt, and cayenne pepper) should first be combined in a large bowl. To prevent your hush puppies from having pockets of cayenne pepper or lumps of baking powder, whisk or thoroughly stir everything.

Add the shredded onion and its juices to another bowl with the dry ingredients, whisk together the egg and buttermilk, and stir just until equally distributed.

In a large Dutch skillet or cast-iron skillet, heat enough oil to coat the bottom by about 2 inches. After heating the oil over medium-high heat, a digital thermometer should read 365°F.

Avoid letting the batter splatter when you drop one or two tablespoons of it into the heated oil. Using two spoons is, in my opinion, the most effective method. Instead of just pouring the batter into the oil, use the first spoon to scoop it and the second spoon to scrape it off. As a result, they are more formed and less prone to break.

To make sure all sides are equally browned, use a slotted metal spatula to turn the hush puppies halfway through the two to three minutes of cooking. Once finished, move them to a wire rack covered with paper towels to drain. Instead of allowing them to stew on the pan, this maintains the outside crispier.

Continue until all of the batter has been used, yielding around 18 to 22 hush puppies.