Hush Puppies: Classic Southern Cornbread Nuggets

If you’ve ever enjoyed Southern cooking, you know there’s nothing quite like the crispy, golden-brown delight of hush puppies. These small, deep-fried cornbread nuggets are a quintessential Southern side, perfect alongside fried fish, barbecue, or even just as a snack with your favorite dipping sauce. In this comprehensive guide, we’ll show you how to make crispy, flavorful hush puppies at home, share tips for perfecting their texture, and explore fun variations and serving ideas.

Why Hush Puppies Are So Iconic

Hush puppies have roots in Southern culinary tradition, dating back to early American settlers. The name “hush puppy” reportedly came from hunters or fishermen who would fry up leftover cornmeal batter and toss it to their dogs to keep them quiet—hence, “hush, puppies!” Today, they’re a staple at fish fries, barbecues, and family dinners across the South.

Their appeal lies in the contrast between a crispy, golden exterior and a tender, moist interior. The flavor is slightly sweet, with a subtle corn flavor and hints of onion and seasoning. Making hush puppies at home is easier than you might think, and it’s a great way to bring a touch of Southern charm to your kitchen.

Ingredients

• Dry Ingredients
  • 1 cup yellow cornmeal
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp sugar (optional, enhances golden color)
• Wet Ingredients
  • 1 large egg
  • ½ cup buttermilk (or regular milk with 1 tsp vinegar)
  • 2 tbsp melted butter
  • 2–3 scallions, finely chopped
  • 1 small onion, finely diced (optional for extra flavor)
• For Frying
  • 1½ cups vegetable oil (or enough to fill a small pot 2 inches deep)

Instructions

1. Prepare the Batter
   In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. Set aside.
2. Mix Wet Ingredients
   In a separate bowl, beat the egg with the buttermilk and melted butter until well combined.
3. Combine Wet and Dry Ingredients
   Pour the wet mixture into the dry ingredients. Stir gently until just combined. The batter should be thick but scoopable. Avoid overmixing, which can make hush puppies dense.
4. Add Onions and Scallions
   Fold in the finely chopped scallions and optional diced onion. These add a subtle savory note and vibrant green flecks.
5. Heat the Oil
   In a medium saucepan or deep fryer, heat vegetable oil to 350°F (175°C). To test, drop a small bit of batter into the oil; it should sizzle and rise to the surface immediately.
6. Fry the Hush Puppies
   Using a small spoon or cookie scoop, carefully drop tablespoon-sized portions of batter into the hot oil. Fry in batches to avoid overcrowding. Fry for 2–3 minutes per side, or until golden brown and crispy.
7. Drain and Cool
   Using a slotted spoon, remove hush puppies from the oil and drain on a paper towel-lined plate. Serve warm.

Hush Puppies: Classic Southern Cornbread Nuggets

Golden, crispy Southern cornmeal fritters perfect as a side or snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Snack

Cuisine: American, Southern

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 1 cup yellow cornmeal
• 0.5 cup all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 0.25 tsp sugar optional

Wet Ingredients

• 1 egg large
• 0.5 cup buttermilk or milk with vinegar
• 2 tbsp melted butter
• 2-3 scallions finely chopped
• 1 onion small, finely diced, optional

For Frying

• 1.5 cups vegetable oil or enough to fill 2 inches of pot

Equipment

• Mixing bowls
• Saucepan or deep fryer
• Slotted spoon
• Paper towels

Method

 

1. In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
2. In another bowl, beat egg with buttermilk and melted butter until combined.
3. Combine wet and dry ingredients, stirring gently until just mixed.
4. Fold in scallions and optional diced onion.
5. Heat oil in a saucepan or deep fryer to 350°F (175°C).
6. Drop tablespoon-sized portions of batter into hot oil. Fry 2–3 minutes per side until golden.
7. Remove with slotted spoon and drain on paper towels. Serve warm.

Notes

Batter can be made ahead and refrigerated. Reheat in oven to maintain crispiness.

Tips for Perfect Hush Puppies

• Use Fresh Cornmeal: Fresh cornmeal gives a sweeter flavor and better texture.
• Keep Oil at Constant Temperature: Too hot, and the outside burns before the inside cooks; too cool, and they absorb oil and get greasy.
• Don’t Overmix: Overmixing creates gluten, resulting in dense hush puppies instead of light, tender nuggets.
• Make Ahead: Batter can be prepared a few hours ahead and refrigerated. Bring to room temperature before frying.

Variations

1. Cheese Hush Puppies
   Add ¼ cup shredded cheddar or pepper jack cheese for a cheesy twist.
2. Spicy Hush Puppies
   Mix in ½ tsp cayenne pepper or diced jalapeños for a little kick.
3. Sweet Corn Hush Puppies
   Fold in ½ cup fresh or canned corn kernels for extra sweetness and texture.
4. Herbed Hush Puppies
   Add 1 tbsp fresh herbs like parsley or chives to the batter for a fresh, aromatic note.

Serving Suggestions

Hush puppies pair beautifully with:

• Seafood: Fried catfish, shrimp, or crab cakes
• Barbecue: Pulled pork, ribs, or brisket
• Dips: Honey butter, spicy mayo, ranch, or tartar sauce
• Sides: Coleslaw, baked beans, or a fresh garden salad

For a Southern-inspired meal, serve a platter of hush puppies alongside fried fish, a tangy slaw, and a glass of sweet iced tea.

Fun Facts and Cultural Context

• Hush puppies are especially popular in the Southeastern United States, particularly in Louisiana, Mississippi, and Georgia.
• They often accompany fried fish at community fish fries, a longstanding tradition in Southern towns.
• Traditionally, leftover cornmeal batter from cornbread was used, showing the resourcefulness of Southern cooks.
• Modern recipes often add scallions, onions, or spices, but the original versions were simple cornmeal, water, and salt.

Storage and Reheating

• Store: Keep cooled hush puppies in an airtight container at room temperature for up to 2 days.
• Freeze: Arrange in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Reheat in a 350°F oven for 10–12 minutes.
• Reheat: Oven reheating maintains crispiness better than microwaving.

Hush puppies are more than just a side dish—they’re a symbol of Southern hospitality, simple yet satisfying. By following this recipe, you’ll have golden, crispy nuggets with tender interiors, perfect for any meal or snack. Whether you stick to the classic version or experiment with cheese, herbs, or spices, these Southern cornbread nuggets are guaranteed to impress.