Homemade Hush Puppies Cornbread

These homemade hush puppies are my go-to when I want a crispy golden treat that reminds me of summers spent at Southern fish fries. They are easy enough to whip up on a whim and always disappear faster than I expect. The contrast of the crunchy shell and soft interior makes each bite addictive.

I learned the value of really chilling the batter when making them for a backyard barbecue. That simple pause turned my hush puppies from pretty good to unforgettable.

Ingredients

• Jiffy cornbread mix: delivers corn flavor and perfect texture look for a box with a recent expiration date for lift
• Grated onion: adds subtle savory notes choose a sweet onion if possible and grate fresh for best flavor
• Buttermilk: brings tangy richness whole buttermilk gives the softest dough
• Large egg: holds everything together use a fresh egg for the fluffiest hush puppies
• Panko bread crumbs: provide extra crunch Japanese style is best since it’s lighter and crispier
• All-purpose flour: helps bind and lighten the batter opt for unbleached flour for best taste
• Salt: elevates every flavor pick sea salt or kosher for clean seasoning
• Black pepper: gives a gentle kick freshly ground makes a big difference
• Baking powder: ensures they puff up perfectly always use an aluminum-free brand for no aftertaste
• Oil for frying: neutral flavor is best I love using peanut or vegetable oil with a high smoke point

Instructions

Prepare the Batter:

Combine Jiffy cornbread mix grated onion buttermilk beaten egg panko bread crumbs flour salt pepper and baking powder in a large bowl Stir gently with a spatula until everything is evenly mixed Be careful not to overwork or your hush puppies may turn dense

Rest the Dough:

Cover the bowl with plastic wrap or a lid Place it in the refrigerator for at least thirty minutes This rest lets the flavors meld and makes the batter easier to shape

Heat the Oil:

Pour enough neutral oil into a deep sturdy pot so you’ll have about two to three inches of depth Attach a frying thermometer and slowly heat the oil to three hundred fifty to three hundred seventy five degrees Fahrenheit Take your time so the oil does not get too hot

Fry the Hush Puppies:

Scoop mounds of chilled batter using a small spoon or cookie scoop Gently drop each mound into the hot oil Fry in batches Do not crowd the pot as this lowers the oil temperature Let them sizzle for two to three minutes turning each hush puppy halfway through until both sides are golden brown

Drain and Serve:

Use a slotted spoon to lift out the hush puppies letting excess oil drip away Lay them on a paper towel lined plate and let them cool briefly Serve while still hot for the crispiest bite

My family always gathers around the stove waiting for the first hot batch to land on the counter and those first minutes are the happiest hush puppy moments.

Storage Tips

Cool hush puppies completely before storing since steam can make them soggy Keep leftovers in an airtight container in the fridge for two days Reheat in a hot oven to return them to their crispy best no microwave for these

Ingredient Substitutions

No buttermilk Use whole milk mixed with a little lemon juice Jiffy gone Try another cornbread mix but taste for sweetness as some are more sugary No panko on hand Regular breadcrumbs make a softer but still tasty outer shell

Serving Suggestions

Pile these up alongside fried catfish and slaw for a classic meal Dip in remoulade or spicy honey for a fun twist Tuck into a basket with other appetizers as an easy finger food at parties

Cultural Note

Hush puppies have deep roots in Southern food traditions Stories say they were named because cooks tossed the fried dough to dogs to quiet them during cookouts Every family and region adds their own spin some use minced peppers or green onions

Seasonal Adaptations

Try adding diced scallions or chopped chives in spring for a fresh touch Jalapenos bring heat in summer for those who love spice Shredded sharp cheddar melts in for cozy autumn flavor Feel free to play with the add ins This recipe is really a blank canvas for your favorite herbs or peppers

Readers have told me these hush puppies turn out every bit as good as the restaurant ones. Every batch feels like a celebration in my kitchen.

Recipe FAQs

→ Can I use a different cornbread mix?

Yes, most standard cornbread mixes can be used, but sweetness and texture may vary slightly.

→ Why chill the batter before frying?

Chilling helps the batter firm up, making it easier to handle and resulting in crispier hush puppies.

→ How do I prevent hush puppies from becoming greasy?

Ensure your oil reaches 350–375°F and avoid overcrowding the pot to maintain the right frying temperature.

→ What can I serve alongside hush puppies?

They pair well with fried fish, barbecue dishes, and creamy dipping sauces for added flavor.

→ How do I know when hush puppies are cooked through?

They should be golden brown outside and cooked fully inside. Test one by breaking it open before serving.