Hush Puppies (Fried Cornbread)

An easy recipe for hush puppies, a classic Southern side dish of corn meal batter dropped into hot oil and fried until golden brown and crisp.

You might also love these high altitude tested recipes for whole wheat cornmeal pancakes and classic sweet cornbread.

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Why You’ll Love This Recipe

A Southern Classic. While I’m known for high altitude Colorado recipes, I was actually born in South Carolina, and lived there until I was almost 13. And my southern taste buds haven’t forgotten fried fish’s best friend, a humble side of hush puppies. They’re made from a simple cornmeal batter that’s dropped into oil and fried. The outside becomes golden brown and crisp, while the inside is soft and chewy, like dense cornbread. Hush puppies are typically served alongside battered and fried fish or shrimp, with tartar sauce for dipping, and probably accompanied by a glass of iced sweet tea. If you’re from the South, then you know how Southerners love their sweet tea.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. Today’s recipe will work at any altitude, though.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Cornmeal. You can use either white or yellow cornmeal.
• Flour. All purpose flour adds some structure to the batter and helps it thicken and set.
• Sugar. Adds a touch of sweetness, as well as contributes to browning as the hush puppies fry.
• Baking Powder. Leavening agent, to lighten the batter.
• Salt. Flavor.
• Eggs. Add moisture and strength.
• Milk. Moisture.
• Onion. Minced onion in the cornmeal batter adds great flavor to complement the cornbread.
• Vegetable Oil. For frying.

Instructions

Make the Cornmeal Batter

• In a bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
• Add the eggs, milk and onion, and whisk just until moistened.
• Set the batter aside to rest and thicken while you heat the oil.

Fry the Hush Puppies

• Pour the oil into a large, wide saucepan. Heat the oil over medium to medium low heat, using a thermometer to monitor the temperature of the oil until it reaches 365 F.
• Use a small cookie scoop with a release lever to scoop tablespoon-sized amounts of the batter, dropping the batter directly into the hot oil. Work in batches, frying just 8-10 hush puppies at a time.

• Fry the hush puppies for about 3-5 minutes, until golden brown on all sides.
• Use a kitchen spider/strainer or a slotted spoon to transfer the hush puppies to a cooling rack placed over a baking sheet to drain.
• Let cool for 5-10 minutes, then enjoy warm.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

What should I serve with hush puppies?

Hush puppies are typically served alongside battered and fried fish or shrimp, with tartar sauce for dipping. You can also dip them in ketchup, hot honey or sour cream spiced with a little Sriracha hot sauce. They would also be great served with a hot bowl of chili or stew.

Can I bake these instead of frying them?

No, that won’t work. If you want baked cornbread, I’d suggest using my classic cornbread or cornbread muffin recipes.

How long do hush puppies stay fresh?

These are best eaten soon after they’re fried, as the leftovers can become stale and dry. But you can store leftovers in an airtight container at room temperature for up to 2 days, and reheat them for a few minutes in the oven.

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