Hush Puppies: Classic Southern Cornbread Nuggets

There are few Southern side dishes as instantly recognizable—or as deeply loved—as hush puppies. Golden, crunchy on the outside, soft and fluffy on the inside, these little cornmeal nuggets have a way of stealing the spotlight no matter what they’re served with. Whether they’re piled next to fried catfish, tucked into a seafood basket, or enjoyed straight from the fryer, hush puppies are pure comfort in bite-sized form.

Hush puppies have humble beginnings. Born from simple pantry staples and fried to perfection, they were never meant to be fancy. Instead, they were practical, filling, and satisfying—exactly the kind of food that sticks around for generations. Today, they’re a staple across the South, especially in fish camps, barbecue joints, and family kitchens where tradition matters just as much as flavor.

What makes a truly great hush puppy is balance. The exterior should be deeply golden and crisp, while the inside stays tender and slightly sweet with a rich corn flavor. Onion adds just enough savory bite, and buttermilk brings everything together with a subtle tang. When fried properly, hush puppies puff up beautifully, creating that irresistible contrast between crunchy shell and soft center.

This classic recipe stays true to tradition while being easy enough for home cooks of any skill level. No complicated steps, no special equipment—just honest ingredients and a hot pot of oil. Once you master these, they’ll quickly become a go-to side dish for everything from weeknight dinners to backyard fish fries.

Ingredients:

• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup finely chopped onion
• 1 large egg
• ¾ cup buttermilk
• Oil, for frying

Instructions:

1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
2. Stir in the chopped onion until evenly distributed.
3. In a separate bowl, whisk the egg and buttermilk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be thick and scoopable.
5. Heat oil in a deep skillet or saucepan to 350°F (175°C).
6. Using a small scoop or spoon, carefully drop tablespoon-sized portions of batter into the hot oil.
7. Fry in batches for 2–3 minutes, turning occasionally, until hush puppies are golden brown and cooked through.
8. Remove with a slotted spoon and drain on paper towels.
9. Serve warm with butter, honey, or your favorite dipping sauce.

Tips & Tricks:

• Keep oil temperature steady for even frying
• Finely chop the onion to avoid raw bites
• Don’t overmix the batter—gentle stirring keeps them light
• Fry in small batches to prevent oil temperature drops

Variations:

• Add minced jalapeños for a spicy kick
• Mix in shredded cheddar cheese
• Use corn kernels for extra texture
• Replace sugar with honey for deeper sweetness

Serving Suggestions:

• Serve with fried fish or shrimp
• Pair with barbecue and coleslaw
• Enjoy as an appetizer with remoulade sauce
• Add to seafood platters or fish fry spreads

Storage Information:

• Best enjoyed fresh and hot
• Store leftovers in the refrigerator for up to 2 days
• Reheat in the oven or air fryer to restore crispness

FAQ:
Why are they called hush puppies?
Legend says they were tossed to barking dogs to “hush” them during outdoor fish fries.

Can I bake hush puppies instead of frying?
Frying gives the best texture, but baking works if brushed with oil and cooked until golden.

History / Fun Facts:
Hush puppies date back to early Southern cooking and are closely tied to fish fries and coastal cuisine. Their simple ingredients and comforting flavor have made them a lasting Southern favorite.