Cornmeal Hush Puppies Recipe

This simple cornmeal hush puppies recipe produces light, golden, flavorful fritters that pair perfectly with fried fish, barbecue, or as a standalone snack. It uses basic pantry ingredients—cornmeal (meal), a little flour, leavening, onion, buttermilk and an egg—to create a batter that puffs up nicely during frying. The directions below include an original, full-batch version and a scaled-down option for two or three people, plus practical tips for frying and serving.

Ingredients (Full Batch)

These are the original full-batch quantities:

2 cups meal (cornmeal)
1 tablespoon flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons onion, finely chopped
1 cup buttermilk
1 egg, beaten

Ingredients (Smaller Batch)

For two or three people, use this scaled-down version:

About 1 cup self-rising cornmeal
1 teaspoon baking soda
1 tablespoon flour
1 egg, beaten
Nearly 3/4 cup buttermilk
A generous amount of chopped onion

Method

1. Combine the dry ingredients: mix the cornmeal, flour, baking powder, salt and baking soda in a bowl. Stir the chopped onion into the dry mix.

2. Add the wet ingredients: beat the egg lightly, then stir it into the buttermilk. Pour the buttermilk/egg mixture into the dry ingredients and mix gently until combined. The batter should be thick but spoonable.

3. Let the batter rest briefly: after mixing, allow the batter to sit while you heat the oil. The batter will rise slightly as the leavening activates—do not overmix after the rise.

4. Heat the oil: fill a deep skillet or deep-fryer with enough oil for deep frying and heat until shimmering. A typical frying range is around 350–375°F (175–190°C). Use a thermometer if available, or test with a small drop of batter—if it sizzles and rises steadily, the oil is ready.

5. Fry the hush puppies: using a teaspoon or small scoop, dip the batter and drop it carefully into the hot oil. Avoid overcrowding the pan; leave room so each hush puppy can brown evenly. If the batter sticks to the spoon, dip the spoon in water occasionally to help the batter release cleanly.

6. Cook until golden brown: fry the hush puppies until they are deep golden on all sides and cooked through. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.

Tips for Best Results

Do not overmix the batter once the wet and dry ingredients are combined. Gentle stirring preserves a light texture.
Letting the batter rest for a few minutes helps the leavening to work and improves the final rise.
Keep the oil temperature steady—too hot and the outside browns before the center cooks; too cool and they absorb excess oil and become heavy.
Dip the spoon in water between scoops to prevent sticking and ensure consistent shapes.
If you used self-rising meal for the smaller batch, you may omit baking powder but keep the baking soda and salt according to taste.

Serving Suggestions

Serve hush puppies hot as a side to fried fish, grilled seafood, fried chicken or barbecue. They are also excellent with a dollop of tartar sauce, a squeeze of lemon, or a simple honey butter. Leftovers can be reheated in a hot oven or air fryer to restore crispness.

Variations

You can vary the recipe by adding chopped jalapeño for heat, a little sugar for a touch of sweetness, or herbs such as chopped chives or parsley for added flavor. Adjust salt and seasonings to taste.

Storage

Cooked hush puppies are best eaten the same day. Store cooled hush puppies in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer for best texture.

This classic cornmeal hush puppies recipe is straightforward and forgiving—perfect for a weeknight side dish or a weekend seafood feast.