Quick & Easy Southern Classic: Hush Puppies

Quick & Easy Southern Classic: Hush Puppies


1 quart vegetable oil for frying, or as needed

1 cup buttermilk

1/4 cup vegetable oil

2 eggs

1 cup cornmeal

1 cup flour

1/4 cup white sugar

1/2 teaspoon baking soda

1/2 teaspoon sale

1/2 cup minced onion

4 green onions, minced


Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).

Preheat oven to 200 degrees F (95 degrees C).

Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.

Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.

Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.

Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.


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