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Arkansas Hush Puppies


This classic hush puppy recipe is nothing more than a dollop of cornmeal batter perked up with a little cayenne and onion and deep-fried until crunchy on the outside, and fluffy on the inside.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Makes 16

Photography: Marcus Nillson

Source: Martha Stewart Living, July 2010


  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Coarse salt
  • 1/4 teaspoon cayenne pepper
  • 1 large egg
  • 1 cup low-fat buttermilk
  • 3 tablespoons grated onion with juice
  • Vegetable or peanut oil, for frying (about 2 quarts)


  1. Whisk together cornmeal, flour, sugar, baking powder, baking soda, 1 teaspoon salt, and the cayenne. Whisk together egg, buttermilk, and onion. Stir egg mixture into cornmeal mixture. Batter will be as thick as a heavy pancake batter.

  2. Heat 4 inches oil in a large heavy pot or Dutch oven over high heat until a deep-fry thermometer reaches 360 degrees. Working in batches, drop batter by the tablespoon into oil. Cook, turning occasionally, until cooked through and deep golden brown, 4 to 5 minutes. (Adjust heat so that temperature remains constant.) Transfer hush puppies to a paper-towel-lined baking sheet. Serve warm.

Cook's Notes

Hush puppies are best right out of the pan, served plain or splashed with a bit of hot sauce, such as Tabasco.

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