There is something undeniably comforting about the scent of cornmeal hitting hot oil. It signals a meal that is meant to be shared, likely alongside fried fish or a slow-cooked stew. These hush puppies are not merely filler; they are packed with texture and flavor that demand attention.
Unlike a plain cornmeal batter, this recipe incorporates whole kernels of corn and a generous amount of minced onion. These additions provide a sweetness and a savory crunch that breaks up the tender interior. A dash of hot sauce and coarse pepper adds a subtle heat that lingers at the back of the palate without overpowering the sweetness of the corn.
Best served straight from the fryer while the exterior is still crisp and the steam rises from the center, these golden rounds are a celebration of simple, pantry-staple ingredients transforming into something special.
The Recipe
Yields: 3 dozen | Prep time: 15 minutes | Cook time: 20 minutes (in batches)
Ingredients
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1 egg
- 1/2 to 1 teaspoon hot sauce (adjust to taste)
- 1 1/2 cups buttermilk
- 1 cup minced onion
- 1 cup whole kernel corn (fresh or canned/drained)
- Vegetable oil (for frying)
Instructions
1. Mix the Dry Ingredients In a medium bowl, combine the yellow cornmeal, flour, sugar, baking powder, baking soda, salt, and coarsely ground pepper. Whisk them together to ensure the spices are evenly distributed. Set this bowl aside.
2. Combine the Liquids In a separate small bowl or measuring cup, beat the egg with the hot sauce. Stir in the buttermilk until the mixture is uniform.
3. Make the Batter Pour the buttermilk mixture into the dry ingredients. Stir gently just until the mixture is moistened. Add the minced onion and the whole kernel corn. Fold them in carefully. It is vital that you do not overmix the batter, or the hush puppies will be tough rather than tender.
4. Fry Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2 to 3 inches. Heat the oil to 350°F (175°C). Drop the batter by tablespoonfuls into the hot oil. Only cook a few at a time to avoid overcrowding the pot, which lowers the oil temperature and makes the food greasy. Fry for about 3 minutes, turning them once, until they are a deep golden brown on all sides.
5. Drain and Serve Remove the hush puppies from the oil using a slotted spoon. Drain them on paper towels to remove excess oil. Serve hot.
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Savory Onion & Corn Hush Puppies
These Savory Onion & Corn Hush Puppies are packed with texture. Unlike plain cornmeal batter, this recipe features whole corn kernels, minced onion, and a dash of hot sauce for a savory bite. An ad-free Southern side dish from Willowgold Farms.
Ingredients
Instructions
Mix the Dry Ingredients
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In a medium bowl, combine the yellow cornmeal, flour, sugar, baking powder, baking soda, salt, and coarsely ground pepper. Whisk them together to ensure the spices are evenly distributed. Set this bowl aside.
Combine the Liquids
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In a separate small bowl or measuring cup, beat the egg with the hot sauce. Stir in the buttermilk until the mixture is uniform.
Make the Batter
-
Pour the buttermilk mixture into the dry ingredients. Stir gently just until the mixture is moistened. Add the minced onion and the whole kernel corn. Fold them in carefully. It is vital that you do not overmix the batter, or the hush puppies will be tough rather than tender.
Fry
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Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2 to 3 inches. Heat the oil to 350°F (175°C). Drop the batter by tablespoonfuls into the hot oil. Only cook a few at a time to avoid overcrowding the pot, which lowers the oil temperature and makes the food greasy. Fry for about 3 minutes, turning them once, until they are a deep golden brown on all sides.
Drain and Serve
-
Remove the hush puppies from the oil using a slotted spoon. Drain them on paper towels to remove excess oil. Serve hot.
