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Southern Hush Puppies

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Crispy on the outside and tender on the inside, these Southern Hush Puppies are a classic deep-fried favorite. Made with a perfect blend of cornmeal, flour, and a touch of spice, they pair wonderfully with seafood, barbecue, or any Southern-inspired meal. The optional jalapeños add a subtle heat, making these little bites even more irresistible.

 

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • ½ teaspoon black pepper
  • 1 tablespoon salt
  • ½ teaspoon cayenne pepper
  • 1 tablespoon baking powder
  • 1 egg
  • 1 cup milk
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons coconut oil (or substitute with bacon fat)
  • ½ cup jalapeños, seeded and chopped (optional)

Instructions

In a mixing bowl, whisk together the cornmeal, flour, sugar, black pepper, salt, cayenne pepper, and baking powder until well combined.

Add the egg, milk, melted butter, coconut oil, and jalapeños (if using). Stir until the batter is evenly mixed.

Cover the batter with plastic wrap or a lid and refrigerate for at least one hour to allow the flavors to meld.

In a Dutch oven, cast-iron skillet, or deep fryer, heat about 2 inches of oil to 350°F.

Using a spoon or small cookie scoop, drop tablespoon-sized portions of batter into the hot oil. Fry in batches of about six at a time to avoid overcrowding.

Cook for approximately 3 minutes, turning occasionally with a slotted spoon to ensure even browning.

Once golden brown, remove hush puppies from the oil and drain on a cooling rack or a paper towel-lined plate.

Repeat with the remaining batter until all hush puppies are cooked.

Notes

  • For extra flavor, substitute half of the milk with buttermilk.
  • If you prefer a milder flavor, omit the cayenne pepper.
  • Serve warm with honey butter, tartar sauce, or a side of remoulade for dipping.

Find it online: https://richspoon.com/southern-hush-puppies/