Hush Puppies: Southern Staples With a Twist
No fried catfish plate is complete without a generous helping of hush puppies. These golden, crispy-on-the-outside, soft-on-the-inside morsels are practically a requirement at any good shrimp boil too. At their core, hush puppies are just another delicious expression of cornbread—fried instead of baked—but let’s be honest, anything cornbread-adjacent is already halfway to our hearts. That’s why they aren’t just for seafood anymore. These little fried dough balls pair just as beautifully with a warm bowl of bean soup, a hearty helping of chili, or a plate of spicy chicken.
The Many Breeds of Hush Puppies
While traditional hush puppies tend to stick close to their cornbread roots, most of us can’t help but add our own flair. My personal version throws in diced onions and a touch of garlic—not exactly wild, but enough to give them a savory edge. That’s still pretty mild compared to some of the more adventurous hush puppy experiments out there. Jalapeños, whole corn kernels, sharp cheddar, smoky sausage—people have turned this humble side dish into something entirely new. Think of them less like purebred cornbread pups and more like lovable mutts. Sure, the pedigree’s mixed, but every version brings something tasty to the table.
So, Why Are They Called “Hush Puppies”?
I used to wonder about the name myself—until I found myself saying it at deer camp, more than once. After the day’s hunt, when it was time to fry up chicken-fried venison and lay out the sides, our camp’s dogs—penned nearby—would go wild at the smell of hot food. Barking, whining, howling… it was a chorus of hungry anticipation. The only surefire way to quiet them down? Toss a few scraps their way. As I’d do it, almost without thinking, I’d mutter, “Hush, puppies.” Sometimes with a few saltier words thrown in, depending on the chaos. And there it was—the name made perfect sense.
Whether you’re frying up fish, feeding a crowd, or just looking for the perfect companion to your chili, hush puppies are more than a side—they’re a Southern comfort with a story in every bite.
Hush Puppies
Deep fried cornmeal dough-balls with onion and garlic
Ingredients
- 1–1/2 cup white cornmeal
- 1/2 cup flour
- 3 TBL granulated sugar
- 1/2 cup coarsely grated yellow onion
- 1 egg
- 3/4 cup buttermilk
- 1–1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- Peanut or vegetable oil
Instructions
- Whisk together the cornmeal, flour, baking soda, baking powder, salt, sugar and garlic powder in a large bowl
- Add the grated onion, buttermilk, egg and mix until it’s well combined into a stiff batter
- Correct with cornmeal if too thin and with milk if too thick
- Refrigerate for 30 minutes to rest and to facilitate forming the hush puppies
- Heat the oil in a heavy bottom pan or a deep fryer to 365 degrees
- Use a small ice cream scoop with a release trigger to form the batter into balls and carefully drop them into the oil
- Fry the hush puppies 3-5 minutes in batches until they float to the top and are golden brown
- Use a strainer to remove them from the grease and place on paper towels
- Serve them immediately with ketchup and tartar sauce on the side