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.