Buttermilk Southern Hush Puppies Recipe
These Southern hush puppies are everything a hush puppy recipe should be: crunchy and golden on the outside and soft, fluffy, and flavorful on the inside.
If you’ve struggled with homemade hush puppies that were greasy, heavy, and just plain unseasoned and boring, don’t give up yet.
This quick and easy Southern hush puppy recipe is a game-changer and creates those Old-Fashioned-style hushpuppies that are better than any restaurant’s.
I grew up in the house that sold those iconic fish plates…
Yep, almost every weekend as a child, the house was full of customers wanting Grandma Barb’s famous fish plates.
They consisted of batter-dipped fried perch, sweet coleslaw, natural-cut french fries, a yeast roll, and golden, crunchy hush puppies.
Why These Hush Puppies Are The Winner
- Tested and perfected recipe. Family-favorite recipe that creates the best old-fashioned hush puppies.
- Balanced flavor. They have the perfect oniony-buttermilk flavor with just the right amount of sweetness.
- Best texture. They fry up so crunchy and crispy on the outside, and the inside is tender, light, and moist.
Watch me make this buttermilk Southern hush puppies recipe from start to finish!
Come into my kitchen and see how I make these Southern hushpuppies step by step! I’ll show you exactly how to fry them so they are crispy and light without being greasy and heavy.
Here Are The Ingredients You’ll Need
INGREDIENTS
- cornmeal (yellow or white)
- all-purpose flour
- granulated sugar
- baking powder
- salt
- seafood Cajun seasoning
- garlic powder
- onion powder
- buttermilk
- unsalted butter, melted
- grated onion, juice included
- egg
- Vegetable oil, peanut oil, or canola oil, for frying
How To Make The BEST Buttermilk Southern Hush Puppies
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Whisk in the Cajun seasoning, garlic powder, and onion powder.
Create a well in the center of the dry ingredients and add the buttermilk, melted butter, grated onion, and egg. Gently stir the wet ingredients together, then gradually fold in the dry ingredients just until combined (do not overmix). Cover and refrigerate the batter for 30 minutes.
Fill a large deep skillet with 2–3 inches of oil and heat to 350°F. Once the oil is hot, use a small cookie scoop to portion about one tablespoon of batter. Roll the dough into balls using wet hands, if necessary, and place them on a plate. (Work in batches)
Carefully transfer the dough balls into the hot oil using a rubber spatula. Fry in small batches, turning halfway through, until golden brown and fluffy inside (about 3–4 minutes per batch). (If hush puppies are frying too quickly, you can reduce the oil to 325°F)
Remove the hush puppies with a slotted spoon and place on a wire rack lined with paper towels underneath the rack to drain.
Serve immediately.
Mo’s Recipe Tips
Use high-quality ingredients – Hush Puppies don’t have many ingredients, so using the best quality ingredients will yield a superior flavor. Use fresh onions, a farm-fresh egg, and full-fat buttermilk.
Don’t Overmix- Overmixing the batter will create a heavy, dry texture. To keep them light, mix the dry ingredients into the wet ingredients just until they are combined.
Use the right oil temperature: Heat the oil between 325°F and 350°F. This will allow the hush puppies to get golden on the outside and fluffy on the inside. If the oil is too hot, it will cook the outside before the inside has a chance to cook. If the oil is too cold, the hush puppies will begin to absorb the oil, resulting in soggy, heavy, oily hush puppies. You can experiment with temperatures of 325 and 350 to find your preferred setting. My deep fryer cooks hot, so I cook at 325°F. I cook at 350°F when I use the stovetop. Use a thermometer to ensure your oil is at the correct temperature.
Do a test hush puppy – If you’re unsure about the temperature to use, do a single test hush puppy before putting the whole batch in.
Don’t Overcrowd- Hush Puppies need to room to fry evenly. Cook them in batches if necessary to prevent overcrowding the pan.
FAQs
What are hush puppies? Hush Puppies is basically fried buttermilk cornbread. The batter is usually seasoned with spices and onions. Some people even add sweet corn.
The batter is shaped into a small ball and dropped into hot oil. This creates an exterior that is golden and crunchy, and an interior that is fluffy and moist.
Why are my Hush Puppies oily? Your oil was too cold, and they took too long to cook, absorbing the oil. Increase the temperature.
Can I serve these Hush Puppies with a dip? Sure can, they are great eaten alone or with a dipping sauce. Try using Mississippi Comeback Sauce, tartar sauce, whipped honey butter, burger sauce, remoulade sauce, or even just plain mustard, ketchup, or Ranch dressing.
Can I make the batter ahead of time? Yes, you can chill the batter for up to 24 hours after it has been made.
How do I reheat Hush Puppies? Place them in the air fryer or oven at 350°F to get them crispy. You can microwave as well, but they will be soft and still yummy.
Flavorful Variations
- Stir in 1/2 cup of shredded cheese (I love adding smoked cheese)
- Add 1/2 cup of cooked, finely chopped bacon.
- Add herbs like parsley, chives, or even green onions
- Add honey for a sweeter buttermilk-honey hush puppy
- Add chopped cooked corn for added texture and sweetness
- Add different seasonings like lemon pepper, smoked paprika, or cayenne pepper
What to serve with Hush Puppies
My favorite meal with Hush Puppies is fried fish, French fries, cole slaw, tartar sauce, cocktail sauce, corn on the cob, and a dinner roll. *chefs kiss* Here are a few other things to serve with Hush Puppies.
- Fish or any type of seafood (very popular with fried catfish)
- Fried chicken
- Grilled burger or hot dogs
- Shrimp
- Grits
How to store Hush Puppies
Hush Puppies are best served hot and immediately for the best results. However, if you have leftover Hush Puppies, here’s how to store them.
Place cooled hushpuppies in an airtight container. Line the bottom of the container with paper towels to absorb any oil. Store in the fridge for up to 2 days.
You can also store it in the freezer in a freezer-safe container for up to 3 months.
Ready To Make These Buttermilk Southern Hush Puppies?
Grab the full recipe below! If you give them a try, be sure to leave me a comment letting me know how you liked them or if you made any delicious changes!
Get the Recipe:
Buttermilk Southern Hush Puppies Recipe
Ingredients
- 1½ cup yellow or white cornmeal (see note)
- ½ cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking soda
- 1 teaspoon salt
- ½ teaspoon seafood Cajun seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¾ cup buttermilk, warmed
- 4 tablespoons unsalted butter, melted
- ¼ cup finely grated onion
- 1 large egg, beaten
Instructions
- In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt.1½ cup yellow or white cornmeal, ½ cup all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking soda, 1 teaspoon salt
- Whisk in the Cajun seasoning, garlic powder, and onion powder until evenly distributed.½ teaspoon seafood Cajun seasoning, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
- Create a well in the center of the dry ingredients and add the buttermilk, melted butter, grated onion, and egg.¾ cup buttermilk, warmed, 4 tablespoons unsalted butter, melted, ¼ cup finely grated onion, 1 large egg, beaten
- Gently stir the wet ingredients together, then gradually fold in the dry ingredients until just combined—do not overmix.
- Cover and refrigerate the batter for 30 minutes.
- Fill a large deep skillet with 2–3 inches of oil and heat to 350°F.
- Once the oil is hot, use a small cookie scoop to portion about one tablespoon of batter. Roll the dough into balls using wet hands, if necessary, and place them on a plate. Work in batches.
- Place dough balls on a plate. (Work in batches)
- Carefully transfer the dough balls into the hot oil using a rubber spatula. Fry in small batches, turning halfway through, until golden brown and fluffy inside—about 3–4 minutes per batch. (If Hush Puppies are frying too quickly you can reduce the oil to 325°F)
- Remove the hush puppies with a slotted spoon and place them on a wire rack lined with paper towels beneath it to drain.
- Serve hot and enjoy!
