These homemade hush puppies are a traditional Southern side, made from scratch with cornmeal, diced onion, and simple seasonings for a golden, crispy exterior and tender interior.
I wasn’t always a hush puppy person until I tried one at The Catfish Hole in Fayetteville, Arkansas. Their version changed my mind: soft inside, crispy outside, with just the right balance of sweetness and onion. After that first bite I was hooked.
Nearly every Southern fish house has its own take on hush puppies, and many swear theirs is the best. For me, The Catfish Hole is hard to beat.
This recipe is my homestyle version of Southern hush puppies. They’re slightly sweet, a touch savory, and made from pantry staples like cornmeal, flour, onion, and a few seasonings. They pair beautifully with fried catfish, crispy chicken tenders, baked shrimp, blackened fish, a bowl of gumbo, or a hearty chili. For a full plate, serve with macaroni salad, baked beans, fried okra, or creamy coleslaw.
Tools and Tips for Frying
A 1-tablespoon cookie scoop makes portioning quick and keeps the hush puppies uniform so they cook evenly. If you don’t have a scoop, two spoons work fine.
Fry in 2–3 inches of oil in a deep skillet or Dutch oven. Neutral oils like vegetable or canola are good choices; peanut oil also works. Maintain the oil temperature around 350°F and fry in batches so the pan isn’t overcrowded.
Use a pan with tall sides to prevent oil from spilling as it heats. Drain fried hush puppies on a wire rack set over a paper towel–lined baking sheet so excess oil drains away and the exterior stays crisp.
Hush Puppy Variations and Flavor Ideas
The basic seasoning here is garlic powder, onion powder, and black pepper, but you can personalize the batter. Consider these additions:
- Cajun or Creole seasoning
- Chopped green onions
- Diced fresh or pickled jalapeños
- A pinch of cayenne pepper
- A few drops of your favorite hot sauce mixed into the batter
Dipping Sauce Ideas
Hush puppies are delicious on their own, but a dipping sauce adds another layer of flavor. Popular choices include:
- Classic ranch dressing
- Tartar sauce (homemade or store-bought)
- Spicy remoulade
- Ketchup with a dash of hot sauce
- Honey butter for a sweet contrast
- Chipotle mayo for a smoky kick
How to Store Leftovers
Keep leftover hush puppies in an airtight container in the refrigerator for 2–3 days. To restore crispness, reheat in a preheated oven or air fryer at 350°F for about 5–7 minutes. Avoid microwaving when possible, since it softens the crust.
How to Freeze Hush Puppies
Cool the hush puppies completely, place them in a single layer on a baking sheet, and freeze for about an hour. Transfer the frozen pieces to a zip-top bag or airtight container. They keep up to two months. Reheat from frozen in a preheated oven or air fryer until heated through and crisp.
More Side Dish Recipes
- Jalapeño Cheddar Cornbread Muffins
- Baked Corn on the Cob
- Sautéed Green Beans with Bacon
- Skillet Cornbread
Homemade Southern Hush Puppies Recipe
What You’ll Need
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup buttermilk, or whole milk
- 1 large egg
- ½ cup finely diced white onion
- 1 tablespoon unsalted butter, melted
- Oil, for frying
How to Make It
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In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, garlic powder, onion powder, salt, and black pepper.
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In a separate bowl, whisk the buttermilk (or milk) and egg. Stir in the melted butter and the diced onion.
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Pour the wet ingredients into the dry and stir until just combined. Let the batter rest for 5–10 minutes.
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Heat 2–3 inches of oil in a deep skillet or Dutch oven to 350°F.
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Scoop the batter with a 1-tablespoon cookie scoop or two spoons and carefully drop into the hot oil.
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Fry in batches for 2–4 minutes, until golden brown and cooked through.
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Use a slotted spoon to transfer hush puppies to a wire rack set over a paper towel–lined baking sheet. Serve warm.
Suggested Equipment
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Mixing bowls
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Dutch oven or deep skillet
Notes
- Calories provided are approximate and based on the recipe card with a serving of two hush puppies; actual values may vary.
- If you use a 1-tablespoon scoop, the recipe yields about 22–24 hush puppies.
- Test one hush puppy first to confirm the frying time and seasoning before cooking the entire batch.
- Keep the oil temperature steady to avoid undercooked or overly dark hush puppies. Adjust the heat as needed and avoid moving the pan frequently while frying.
- Adjust seasonings to taste. Reducing salt too much can make the hush puppies taste flat, so season thoughtfully.
- Store leftovers in an airtight container in the refrigerator and eat within 2–3 days.
Nutrition
Meet Kim
Hi, I’m Kim Vargo. I enjoy creating scratch-made meals and simple desserts that evoke comfort and nostalgia. My focus is straightforward, flavorful cooking without unnecessary fuss.
