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Published July 23, 2021. This post may contain affiliate links. Please read my disclosure policy.
These tasty homemade cornmeal and buttermilk hush puppies are fried to golden brown and served up as a great side dish with seafood.
In our family, the side dishes are always the standout foods on the table. We love having a lot of options and these complimenting dishes just help to make the meal better and more memorable. If you want to try out some new side dish recipes then definitely check out my creamy coleslaw recipe or my perfect baked potato.
If you’ve been following me then you know I’m all about knowing the ingredients you’re cooking with. My wife and I’ve been using this small family-owned place for a lot of our snack foods and basic household items, and we know every ingredient that’s in each product. I think you’d like it too, and if you want feel free to give it a shot by clicking this link.
Hush puppies are fried cornmeal batter balls that are commonly served with seafood, like fried shrimp or fried catfish. There are several different stories about the origin of how hush puppies came to be, but one thing is certain, they’ve been around for a few centuries and they’re absolutely delicious.
The typical ingredients for what hush puppies are made of:
- Cornmeal – A finely ground cornmeal works best.
- Flour – All-purpose or bread flour will work for this recipe.
- Egg – A few large eggs will help give fat and help hold everything together.
- Salt – This will season up the hush puppies.
- Buttermilk – Buy the full-fat version if possible, to provide a lot of flavor to these.
How to Make Hush Puppies from Scratch
Follow along with these easy procedures for making hush puppies from scratch:
In a large bowl mix together all of the ingredients until it is smooth.
Using two spoons scoop up some of the batters and push it into a pot with oil at 350° using the other spoon and fry for about 5 minutes or until browned on all sides and cooked through.
Remove the hush puppies and set them on paper towels to dry off any excess oil.
Serve with your favorite sauce, but I recommend cocktail sauce, comeback sauce, or Cajun remoulade.
Make-Ahead and Storage
Make-Ahead: Serve these up and soon as they are done frying. If you want, you can keep them warm in the oven at 200° on a cookie sheet tray lined with parchment paper for up to 30 minutes before serving. The longer they sit in the oven, the drier they will become.
How to Reheat: Place the desired amount in a small pan or on a sheet tray lined with parchment paper and bake in the oven at 350° for 4-6 minutes or until warm. You can also heat in the microwave until warm.
How to Store: Cover and store in the refrigerator for up to 4 days. These will freeze covered for up to 3 months. To reheat, go straight from the freezer to the oven.
chef notes + tips
- Other ingredients you can add are garlic, spicy peppers, bell peppers, and other Cajun seasonings.
- I like to use peanut oil for frying.
- While the hush puppies are frying, be sure to move them around to ensure they get browned.
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Homemade Hush Puppies Recipe
- 3 cups cornmeal
- 1 ½ cups flour
- 2 eggs
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1/2 peeled and small diced yellow onion
- 3 cups buttermilk
- Heat a medium-size pot with cooking oil to 350°.
- Add all of the ingredients to a large bowl and mix using a spoon or whisk until completely combined and smooth. If the batter is dry add more buttermilk and if it’s too wet, add some more flour. The batter should be thick.
- Using two spoons take about a tablespoon to a tablespoon and a half of batter and push it into the hot oil using the other spoon. The hush puppy should come to the top of the oil within a few seconds, then cook for a total of about 5 minutes or until browned on all sides and cooked throughout.
- Remove the hush puppies and drain them on paper towels to rid of any excess oil.
- Serve with your favorite sauce.
I love eating them with honey.butter! Thanks for the recipe.
Is there a substitute for buttermilk?