Pin it
Nothing brings out the spirit of a Southern fish fry like a fresh batch of these homemade hush puppies. Their golden exterior and tender center disappear fast whenever they hit the table. Crisp on the outside and rich with sweet onion and cornbread flavor inside they are my old family favorite for summer cookouts and cozy winter dinners alike.
I remember making these hush puppies for my dad’s birthday cookout last year. He still swears they remind him of his childhood summers on the bayou and now my kids start sneaking them from the plate as soon as they cool.
Ingredients
- Jiffy Cornbread Mix: The shortcut for classic cornbread taste in every bite Look for the freshest box with a firm crisp edge
- Grated onion: Brings sweet deep flavor I use yellow onion and grate it straight over the bowl to catch every bit
- Buttermilk: Makes the dough fluffy and moist Opt for whole fat for richness
- Large egg: Acts as the binder Room temperature blends best
- Panko bread crumbs: Gives a light crunchy texture Choose unseasoned for best results
- All purpose flour: Helps the batter hold together and fry up golden Use fresh flour with no musty aroma
- Salt: Essential for balance Use sea salt or kosher for best flavor
- Black pepper: A tiny kick to offset the sweetness Grind it fresh for big aroma
- Baking powder: Lifts the puppies for a tender crumb Make sure yours is fresh for best rise
- Oil for frying: Choose peanut or vegetable oil for a crisp fry
Instructions
- Mix the Batter:
- Combine Jiffy mix grated onion buttermilk beaten egg panko bread crumbs flour salt pepper and baking powder in a large mixing bowl Use a spoon or spatula to gently fold everything just until you see no dry bits Do not overmix or the interior will be dense
- Chill for Flavor and Shape:
- Cover the bowl tightly with plastic wrap and refrigerate for at least thirty minutes This resting time makes the flavors meld together and the batter easier to scoop
- Heat Oil for Frying:
- Pour two to three inches of oil into a deep heavy bottomed pot Use a thermometer and bring the oil to 350 to 375 degrees Fahrenheit Too low and your hush puppies will be greasy too hot and they burn fast
- Scoop and Fry:
- Using a small cookie scoop or spoon gently drop small balls of chilled batter into the hot oil Work in batches to avoid crowding Fry for two to three minutes turning halfway through to ensure even browning Watch for a rich golden color
- Drain and Serve Hot:
- Lift out the hush puppies with a slotted spoon and place them on paper towels to soak up extra oil Serve straight away for maximum crunch and steam rising from each bite
My family laughs because we always end up making double since the first batch vanishes during taste testing
Storage Tips
Store leftovers in an airtight container lined with paper towels to keep them crisp Reheat in a warm oven for five to ten minutes Try not to use the microwave since it softens the crust
Ingredient Substitutions
If you do not have buttermilk add a teaspoon of lemon juice to half a cup of regular milk and let it stand five minutes No panko No problem Use regular breadcrumbs or even extra cornbread mix Gluten free flour works with similar results
Serving Suggestions
They are classic with fried fish or shrimp but also pair with barbecue pulled pork or spicy chili Sometimes I set out a little honey butter or ranch dressing for dipping Everyone always asks for seconds
Cultural and Historical Notes
Hush puppies have deep roots in Southern cooking They are said to have been invented to quiet barking dogs during cookouts by tossing bits of fried cornmeal and the tradition stuck Today they are a staple at fish fries picnics and family reunions across the South
Seasonal Adaptations
For summer try folding in finely chopped scallions or jalapeno In fall you can mix in a pinch of ground cumin for warmth Around the holidays stir in a tablespoon of cheddar cheese for richness
If you want more, fry a second batch — they are always a hit and taste just as wonderful the next day. Enjoy these traditional Southern hush puppies any time you want a taste of comfort and celebration.
Recipe FAQs
- → How do I ensure crispiness?
Chill the batter before frying and make sure the oil is hot enough (350–375°F) for a golden, crunchy crust.
- → Can I use another cornbread mix?
Jiffy is popular for its sweetness, but other cornbread mixes can be used for similar results. Adjust seasonings if desired.
- → Do I need fresh onion?
Grated fresh onion adds moisture and flavor; however, finely minced onion can be substituted if needed.
- → How do I serve hush puppies?
Hush puppies are best served hot as a side for fried chicken, fish, or with dipping sauces like honey butter.
- → Why chill the batter?
Chilling helps prevent spreading and creates fluffier, well-shaped hush puppies with better flavor.