There's something deeply comforting about a basket of warm Homemade Hush Puppies fresh out of the fryer. For me, they instantly bring back memories of fish fries, backyard gatherings, and long summer evenings when the table was crowded and everyone reached for seconds. Crispy on the outside, soft and tender on the inside, hush puppies are one of those simple Southern-style classics that never go out of style.
What makes this recipe extra special is how easy it is to pull together. Using a box of Jiffy Cornbread Mix keeps things approachable while still delivering that authentic flavor we all love. Whether you're serving them alongside fried fish, barbecue, or just enjoying them as a snack, these homemade hush puppies are guaranteed to disappear fast.
Why You'll Love Homemade Hush Puppies
- Quick and easy - ready in about 25 minutes
- Crispy outside, fluffy inside every single time
- Made with simple pantry ingredients
- Perfect side dish for seafood, barbecue, or comfort meals
- Customizable with herbs, spices, or add-ins
- Crowd-pleasing classic everyone recognizes and loves
Ingredients You'll Need
- 1 box Jiffy Cornbread Mix
The base of the recipe, offering classic corn flavor with ease. - ½ small onion, grated
Adds moisture and savory depth without large chunks. - ½ cup buttermilk
Creates a tender interior and adds subtle tang. - 1 large egg, beaten
Helps bind the batter and give structure. - ¼ cup panko bread crumbs
Lightens the texture and helps create a crisp exterior. - ¼ cup all-purpose flour
Adds stability so the hush puppies hold their shape while frying. - ½ teaspoon salt
Enhances the overall flavor. - ¼ teaspoon black pepper
Adds gentle warmth without overpowering. - 1 teaspoon baking powder
Gives extra lift, making the hush puppies light and fluffy. - Oil, for frying
Use a neutral oil like vegetable or canola oil.
Step-by-Step Instructions
- Mix the batter
- In a large mixing bowl, combine the Jiffy Cornbread Mix, grated onion, buttermilk, beaten egg, panko bread crumbs, flour, salt, black pepper, and baking powder.
- Stir gently until just combined.
- Don't overmix - a slightly lumpy batter makes tender hush puppies.
- Heat the oil
- Pour oil into a deep fryer or heavy skillet, filling it about 2-3 inches deep.
- Heat to 350°F (175°C).
- Maintaining the correct temperature is key for crisp, non-greasy hush puppies.
- Drop the batter
- Using a spoon or small ice cream scoop, carefully drop spoonfuls of batter into the hot oil.
- Fry in batches to avoid overcrowding, which can lower the oil temperature.
- Fry until golden
- Fry for 3-4 minutes, turning occasionally, until the hush puppies are golden brown and cooked through.
- They should float and develop a crisp exterior.
- Drain and serve
- Remove hush puppies with a slotted spoon and place them on paper towels to drain excess oil.
- Serve warm for the best flavor and texture.
Serving and Storage Tips
How to Serve
- Serve homemade hush puppies hot and fresh for maximum crunch.
- Pair them with fried fish, shrimp, catfish, or barbecue.
- They're delicious dipped in tartar sauce, honey butter, ranch, or spicy remoulade.
- Add them to a Southern-style meal with coleslaw, baked beans, or greens.
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in the oven or air fryer at 350°F until warmed and crisp again.
- Avoid microwaving: It softens the crust and removes the crunch.
- Freezing: Freeze cooked hush puppies for up to 2 months; reheat directly from frozen in the oven.
Helpful Notes
- Oil temperature matters:
If the oil is too cool, hush puppies will absorb oil and become greasy. Too hot, and they'll brown before cooking inside. - Grate the onion finely:
This adds flavor without overpowering bites or affecting texture. - Customize the flavor:
- Add chopped parsley, chives, or green onions for freshness.
- Stir in a pinch of cayenne or paprika for a little heat.
- Mix in corn kernels or shredded cheddar for a twist.
- Consistent size:
Using a small scoop ensures even cooking and uniform hush puppies. - Test one first:
Fry a single hush puppy to check seasoning and oil temperature before frying the full batch.
Frequently Asked Questions
- Why are my hush puppies greasy?
The oil temperature was likely too low. Always fry at 350°F for best results. - Can I make the batter ahead of time?
It's best to fry right after mixing, but the batter can rest for up to 30 minutes if needed. - Can I bake hush puppies instead of frying?
Baking is possible, but frying gives the classic crispy texture. For baking, spoon into a greased mini muffin pan and bake at 400°F. - Can I make them spicy?
Absolutely! Add cayenne pepper, diced jalapeños, or hot sauce to the batter. - Do hush puppies need to be served immediately?
They're best fresh, but reheating in an oven or air fryer restores crispness well.
Final Thoughts
These Homemade Hush Puppies are proof that simple ingredients can create something truly special. I've made this recipe countless times-testing oil temperatures, tweaking seasoning, and perfecting the balance between crisp and tender-and it never fails to deliver. They're the kind of food that brings people together, encourages second helpings, and feels right at home on any comfort-food table.
Homemade Hush Puppies
Homemade Hush Puppies are a classic Southern side dish made with Jiffy cornbread mix, onion, and buttermilk. Crispy on the outside and soft on the inside, they're quick to fry and perfect with seafood, barbecue, or comfort-style meals.
Ingredients
- 1 box Jiffy Cornbread Mix
- ½ small onion grated
- ½ cup buttermilk
- 1 large egg beaten
- ¼ cup panko bread crumbs
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon baking powder
- Oil for frying
Instructions
- In a large mixing bowl, combine Jiffy Cornbread Mix, grated onion, buttermilk, beaten egg, panko bread crumbs, flour, salt, black pepper, and baking powder. Mix until just combined.
- Heat oil in a deep fryer or heavy skillet to 350°F (175°C).
- Using a spoon or small scoop, carefully drop spoonfuls of batter into the hot oil, frying in batches.
- Fry for 3-4 minutes, turning occasionally, until golden brown and cooked through.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm.
Notes
- Keep oil temperature steady at 350°F to prevent greasy hush puppies.
- Do not overmix the batter; a slightly lumpy texture creates fluffier results.
- Add chopped parsley, chives, or green onions for extra flavor.
- Reheat leftovers in an oven or air fryer to restore crispness.
- Freeze cooked hush puppies for up to 2 months and reheat from frozen.
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