Homemade Hush Puppies Cornbread (Print Version)
Crispy, fluffy hush puppies with cornbread, onion, and buttermilk for a classic Southern snack.
# Ingredients:
→ Main Ingredients
01 -
1 box Jiffy Cornbread Mix
02 -
1/2 small onion, finely grated
03 -
1/2 cup buttermilk
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1 large egg, beaten
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1/4 cup panko bread crumbs
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1/4 cup all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 teaspoon baking powder
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Vegetable oil, for deep frying
# Steps:
01 -
In a large mixing bowl, combine Jiffy cornbread mix, grated onion, buttermilk, beaten egg, panko bread crumbs, all-purpose flour, salt, black pepper, and baking powder. Stir with a spatula until just incorporated. Avoid overmixing to maintain light texture.
02 -
Cover the bowl and refrigerate batter for a minimum of 30 minutes to allow the mixture to firm and flavors to meld.
03 -
Fill a deep pot or electric fryer with 2 to 3 inches of vegetable oil. Heat oil to 350–375°F.
04 -
Using a small cookie scoop or spoon, carefully drop portions of batter into the hot oil. Fry for 2 to 3 minutes, turning halfway, until golden brown and crisp on all sides.
05 -
Remove hush puppies with a slotted spoon and drain on a plate lined with paper towels. Serve immediately for maximum crunch.
# Notes:
01 -
For uniform shapes, use a small cookie scoop to portion the batter. Overmixing the batter may produce dense hush puppies.