Southern Cornmeal Hush Puppies
Golden, crispy hush puppies with a tender cornmeal interior and subtle sweetness. Perfect as a side or snack, fried until the outsides bubble and the insides stay moist.
- Total time
- 20 min
- Servings
- 24
- Calories
- 94
- Protein
- 1g
Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 tsp baking powder
- 1 tbsp sugar
- ¾ cup buttermilk
- 1 whole egg
- 3 cups neutral oil (for frying)
Instructions
- 1
Whisk cornmeal, flour, baking powder, sugar, and salt in a medium bowl.
- 2
Whisk buttermilk and egg in a small bowl until combined.
- 3
Pour buttermilk mixture into dry ingredients. Stir until just combined; batter will be thick and lumpy.
- 4
Heat oil in a heavy pot to 350°F. Use a thermometer to check—it should register exactly 350°F.
- 5
Working in batches, carefully drop rounded tablespoon-sized portions into hot oil using a second spoon.
- 6
Fry 2-3 minutes until golden brown on all sides, turning occasionally with a slotted spoon.
- 7
Transfer cooked hush puppies to a paper towel-lined plate to drain and cool.
- 8
Repeat with remaining batter. Serve warm.
Tools you’ll need
- medium mixing bowl
- small mixing bowl
- whisk
- heavy-bottomed pot or deep fryer
- instant-read thermometer
- slotted spoon
- paper towels
- measuring cups and spoons
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