Rating: 3.52 stars
58 Ratings
  • 5 star values: 13
  • 4 star values: 15
  • 3 star values: 21
  • 2 star values: 7
  • 1 star values: 2
  • 58 Ratings

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.

Martha Stewart Living, July 2010

Gallery

Credit: Marcus Nillson

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
Yield:
Makes 16
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews

58 Ratings
  • 5 star values: 13
  • 4 star values: 15
  • 3 star values: 21
  • 2 star values: 7
  • 1 star values: 2