Homemade Hushpuppies: The Traditional Southern Recipe You’ll Make Again and Again

These golden, crispy Southern hushpuppies are a Mississippi treasure and the perfect accompaniment to any fish fry or barbecue. Ready in just 20 minutes, these cornmeal fritters have a deliciously crunchy exterior and a soft, fluffy center that will keep everyone coming back for more!

This is part of my Forks in the Road: Recipes From Across America series, where week by week, I’ll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.

Why You’ll Love This Recipe

There’s just something about a good hushpuppy — that crispy, golden shell giving way to a soft, savory center. This classic Southern recipe is super simple to make and turns out delicious every single time. Whether you’re serving them next to a plate of Mississippi catfish or setting them out with a little honey butter for dipping, these hushpuppies are always a crowd-pleaser.

My grandmother taught me this recipe years ago, and I’ve fine-tuned it over time. The cornmeal gives them the perfect texture, while a little onion and a touch of sugar add just the right balance of savory and sweet.

What Are Hush Puppies?

Hushpuppies are small, savory, deep-fried balls made from a cornmeal-based batter. A staple in Southern cuisine, especially along the coast and riverways of states like Mississippi, these golden nuggets traditionally accompany seafood dishes and barbecue.

The name “hushpuppy” has an interesting folklore behind it. According to popular legend, fishermen or Confederate soldiers would fry cornmeal batter and toss it to their barking dogs to “hush the puppies” during cookouts or while cooking their catch of the day. Whether true or not, this charming origin story has stuck around for generations.

Mississippi’s Hushpuppy Tradition

In Mississippi, particularly along the Mississippi River Delta, hushpuppies hold a special place in local cuisine. They’re traditionally served alongside fried catfish caught fresh from the river, creating what many consider the perfect Southern meal.

At fish fries and community gatherings across the state, you’ll find variations of hushpuppies that might include local additions like sweet corn, jalapeños, or even bits of catfish mixed into the batter. But the traditional Mississippi version, like this recipe, keeps things simple and lets the cornmeal’s natural flavor shine.

Let’s Gather Up the Ingredients

Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.

• Yellow cornmeal- This is the primary ingredient that gives them their distinctive corn flavor and grainy texture. The yellow variety adds both color and a slightly sweeter flavor compared to white cornmeal.

• All-purpose flour– Works alongside cornmeal to provide structure and prevent the hush puppies from being too dense or crumbly. The gluten in flour helps bind the ingredients together.

• Baking powder– Baking powder acts as a leavening agent that creates carbon dioxide bubbles when mixed with liquid and heated, making the hush puppies rise and creating a light, fluffy interior.

• Kosher salt– Enhances all the flavors in the recipe and balances the sweetness. The coarser texture of kosher salt allows for better distribution throughout the batter.

• Garlic powder– Adds depth and savory notes to complement the sweetness of the cornmeal without the moisture or chunks that fresh garlic would introduce.

• Cayenne pepper (optional)- Provides a gentle heat that balances the sweetness and adds complexity to the flavor profile, allowing customization based on heat preference.

• Sugar– Creates the signature slightly sweet flavor of Southern hushpuppies. It also helps achieve the golden-brown exterior during frying through caramelization.

• Yellow onion– Contributes essential moisture, texture, and aromatic flavor that’s central to traditional hushpuppies. When finely diced, it distributes evenly throughout the batter.

• Egg– Functions as a binding agent that helps hold the mixture together and provides structure. It also contributes to the richness of the finished hushpuppies.

• Buttermilk– Adds tanginess and moisture while its acidity activates the baking powder for better rising. This creates tender hush puppies with a light interior and helps develop flavor.

• Butter– Enriches the flavor with dairy notes and adds moisture. The fat content helps create a tender interior while enhancing the overall richness of the hushpuppies.

For Frying

• Vegetable or peanut oil for deep frying (enough to fill your pot 3 inches deep)

Instructions

Prepare the Batter

In a large mixing bowl, combine all the dry ingredients – cornmeal, flour, baking powder, salt, garlic powder, cayenne pepper (if using), and sugar. Whisk together until well combined.

Add the finely diced onion to the dry ingredients and mix well.

In a separate bowl, whisk together the egg, buttermilk, and melted butter until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix – a few small lumps are perfectly fine. The batter should be thick enough to hold its shape when dropped from a spoon.

Heat the Oil

In a heavy-bottomed pot or deep fryer, heat 3 inches of oil to 365°F (185°C). Use a kitchen thermometer for accuracy – proper oil temperature is crucial for perfect hushpuppies!

Fry the Hushpuppies

Using a tablespoon or small ice cream scoop, drop rounded portions of batter into the hot oil. Work in batches of 5-6 hushpuppies at a time to prevent overcrowding and oil temperature drop.

Fry for 2-3 minutes, turning occasionally, until the hushpuppies are golden brown on all sides.

Drain and Serve

Remove the hushpuppies with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Serve immediately while hot and crispy!

Tips for Success:

Variations

• Jalapeño Cheese Hushpuppies– Add finely diced jalapeños (seeds removed) and shredded cheddar cheese to the batter.

• Corn and Bacon Hushpuppies– Mix in fresh or canned corn kernels (drained) and cooked, crumbled bacon.

• Herb and Garlic Hushpuppies– Add fresh chopped herbs (parsley, chives, or dill) and an extra clove of minced garlic.

• Gluten-Free Option– Replace the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free.

Serving Suggestions

Hush Puppies pair wonderfully with:

• Mississippi Delta fried catfish

• Barbecue ribs or pulled pork

• Coleslaw and baked beans

• Remoulade sauce or tartar sauce for dipping

• Honey butter for a sweet-savory combination

• Hot sauce for those who like a spicy kick

Storage Instructions

Refrigerator: Store leftover hushpuppies in an airtight container for up to 3 days.

Freezer: Freeze fully cooled hushpuppies in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months.

Reheating: For best results, reheat in a 350°F oven for 5-7 minutes until warmed through and crispy again. Avoid microwaving as it makes them soggy.

Frequently Asked Questions

Why are my hushpuppies falling apart in the oil?

Your batter may be too wet. Add a tablespoon of cornmeal at a time until it holds its shape better. Also, make sure your oil is hot enough (365°F).

Can I make the batter ahead of time?

You can prepare the batter up to 30 minutes in advance, but the baking powder will lose its effectiveness if left too long. For best results, cook shortly after mixing.

Why are my hushpuppies dense instead of fluffy?

This could be from overmixing the batter or not using enough baking powder. Remember to mix just until combined and check that your baking powder is fresh.

What oil is best for frying hushpuppies?

Vegetable oil, canola oil, or peanut oil all work well because they have high smoke points. Peanut oil adds a nice flavor, but it isn’t necessary.

Can I bake hushpuppies instead of frying them?

While traditional hushpuppies are fried, you can bake them at 425°F for about 15 minutes. They won’t have the same crispy exterior, but will still be tasty.

These golden, crispy hushpuppies are a Mississippi Delta treasure that pairs perfectly with fried catfish or BBQ. With a deliciously crunchy exterior and soft, tender interior, this traditional Southern recipe is simple to make yet packed with flavor.

Whether cooking for a crowd or just for two, these homemade hushpuppies will become a staple in your recipe collection!

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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

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