Sweet Corn Hush Puppies Recipe: Crispy, Slightly Sweet Bites

These sweet hush puppies are crisp on the outside and light and airy on the inside. Cornmeal, green onions, red onions, flour and milk are among the main ingredients. The batter is deep-fried until golden brown.

Bite-sized, delicious, and simple to make — save this recipe for your next fish fry or serve alongside fried whiting or crispy tuna patties. This popular Southern snack is quick and easy to prepare.

I’m continuing my recent dive into Southern comfort food after last week’s buttermilk coleslaw and the mashed potatoes I shared earlier. Today I’m sharing this sweet hush puppies recipe.

They’re light, airy, and slightly sweet — irresistible once you start. They pair beautifully with all your favorite comfort foods like mac and cheese, collard greens, and barbecue.

Make a double batch — these will disappear fast.

WHAT ARE HUSH PUPPIES?

Also spelled hushpuppies, these are deep-fried golden balls made from cornmeal. Some people confuse them with corn fritters — the differences depend on recipe and region — but hush puppies are typically round, slightly sweet, and crisp outside with a tender interior.

Legend has it fishermen tossed fried cornmeal scraps to quiet their dogs, saying “hush, puppy,” and the name stuck. Whichever story you prefer, they’re a delightful Southern classic.

HUSH PUPPY INGREDIENTS

Main ingredients: cornmeal, flour, baking powder, salt, sugar (optional), milk, egg, cayenne (or red pepper), garlic powder, red onion, green onions, and vegetable oil for frying.

I like a touch of sugar to balance flavors, but you can reduce or omit it if you prefer. The sugar also helps with browning, so watch the oil temperature closely.

HOW TO MAKE IT

1. In a bowl, whisk together the dry ingredients: cornmeal, flour, sugar (if using), baking powder, salt, cayenne, and garlic powder.

2. Stir in milk and the beaten egg, then fold in the minced red and green onions. Mix just until combined and let the batter rest 10–15 minutes; this helps thicken it slightly and keeps the hush puppies tender.

3. Heat 2 quarts of vegetable oil in a large cast-iron pan or Dutch oven to 365°F (185°C). Use a tablespoon-sized ice cream scoop with a spring release to drop 5–6 scoops at a time into the oil, leaving space between each ball.

Fry, turning frequently for even browning, until the hush puppies are golden with a slightly bumpy exterior. Remove with a slotted spoon and drain on paper towels or a rack. Repeat until all batter is used.

WHAT TO SERVE WITH HUSHPUPPIES?

Traditionally, hush puppies are served with fried seafood — catfish or fried whiting are classics — but they also pair well with barbecue, collard greens, mac and cheese, or a simple salad. Honey butter is a tasty finishing touch.

Hushpuppies Recipe

April Boller Wright

Crisp on the outside, soft and airy inside. Cornmeal, green onions, red onions, flour and milk form a simple batter that’s deep-fried until golden. Bite-sized and perfect for a fish fry or barbecue.

Prep Time
5 mins

Cook Time
20 mins

Total Time
25 mins

Course
Dinner, Lunch

Cuisine
Southern American

Servings
6 people

Ingredients

• 3/4 cup cornmeal
• 1/2 cup flour
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1/4 cup sugar (optional)
• 1/4 tsp red pepper (cayenne)
• 1/8 tsp garlic powder
• 1/2 cup milk
• 1 egg lightly beaten
• 1/4 cup minced red onion
• 3 green onions minced (green part only)
• 1 quart vegetable oil

Instructions

• Combine the dry ingredients: cornmeal, flour, sugar (if using), baking powder, salt, cayenne, and garlic powder. Stir in the milk and beaten egg, then fold in the red and green onions. Mix until just combined and let the batter rest 10–15 minutes.
• Heat 2 quarts of oil in a large deep cast-iron pan or Dutch oven to 365°F (185°C). Using a tablespoon-sized ice cream scoop with a spring release, drop 5–6 scoops into the hot oil at a time.
• Fry until golden brown, turning frequently for even cooking. Remove with a slotted spoon and drain on paper towels or a rack. Repeat until all batter is used.

Notes

Tips to Make Hush Puppies

Batter: For light, airy hush puppies the batter should be slightly loose. It will thicken a bit as it rests for 10–15 minutes. Avoid overmixing; overworked batter can become dense.

Dropping: Use a tablespoon-sized ice cream scoop with a spring release for even, uniform balls. Drop 5–6 at a time into the oil without crowding the pan.

Sugar: Sugar speeds browning, so keep the oil temperature steady (355–365°F / 180–185°C) and turn the hush puppies consistently to avoid burning.

Pot: Use a 5–6 quart Dutch oven or heavy pot to maintain stable oil temperature. Too-low oil temperature makes them greasy; too-hot oil browns the outside before the center cooks. A thermometer helps maintain the correct temperature.

Frying: Turn hush puppies often for even color. Some will naturally flip as they cook. Remove with a slotted spoon and drain well.

Finish: Fry until golden brown with tiny raised bumps on the surface.

Oil care: After cooling, strain used oil through a fine mesh lined with cheesecloth and store in a sealed bottle for reuse up to a month.

Leftovers: Best eaten the same day; store briefly in an airtight container and reheat in a hot oven to restore crispness.

Drain: Drain on paper towels or place on a rack over a foil-lined sheet pan to keep them crisp.

Serve: With fried fish, catfish, collard greens, barbecue, or honey butter.

Recipe update: milk adjusted from 3/4 cup to 1/2 cup for improved texture.

Keyword
hush puppies, hushpuppies, sweet hush puppies recipe

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