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These hush puppies are sweet, flavorful, and super crispy! Made with buttermilk, corn kernels, and Jiffy mix. Serve these as an appetizer, side, or snack!
WHAT ARE HUSH PUPPIES?
Hush puppies are deep-fried balls made from a cornmeal-based batter. They’re usually served with fried seafood or other fried foods and are super popular in the South.
WHAT CAN I SERVE THESE WITH?
I love serving these hush puppies with Southern fried shrimp, fried tilapia, and remoulade sauce. I highly recommend dipping these in a creamy sauce!
INGREDIENT NOTES
- Jiffy Mix – You’ll need one 8.5 oz of Jiffy corn muffin mix. Make sure to get the original and not the flavored varieties. Most grocery stores carry it in the baking aisle.
- Buttermilk – If you don’t have buttermilk, use whole milk instead.
- Corn Kernels – Fresh, frozen, or canned corn kernels work for this recipe.
- Old Bay Seasoning – I only used 1/2 teaspoon but feel free to adjust it to your liking.
TOP TIPS FOR THE PERFECT HUSH PUPPIES
- The first time I made these, they were perfect on the outside but raw on the inside. To avoid that, fry these for 3-4 minutes on each side over medium heat, NOT high heat! If you’re using a deep fryer, cook these for 3-4 minutes total.
- I like my hush puppies on the sweet side but feel free to add extra old bay seasoning or salt for a more savory flavor.
- Feel free to include diced jalapenos for a kick! Just add them straight to the batter.
- Use an oil with a high smoke point such as canola or vegetable oil for best results. The best temperature to deep fry is between 350-375 degrees F.
- The second the hush puppies come out of the fryer or skillet, transfer them to a paper towel-lined plate or wire rack to cool for a few minutes. If the inside is a bit moist, allow them to set for a few extra minutes.
- Serve warm!
STORAGE
These hush puppies will last in the fridge for about 4 days. They also freeze really well. To reheat, place them on a parchment paper lined baking sheet and bake at 400 degrees F. until warm and crisp.
MORE RECIPES YOU MIGHT ENJOY…
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Hush Puppies
Ingredients
- 8.5 oz Jiffy mix , original flavor
- ¼ cup all-purpose flour
- ½ teaspoon old bay seasoning
- 1 egg
- ½ onion, grated *about 1-2 tablespoons*
- ⅓ cup buttermilk
- ½ cup corn kernels
- oil, for frying
- remoulade sauce, for dipping,optional
Instructions
- Heat the oil to 350 degrees F. and grate ½ an onion using a box grater. It should give you about 1-2 tablespoons.
- In a large bowl, combine the buttermilk, egg, and grated onion. Mix until well combined.
- Add the jiffy mix, flour, and old bay seasoning and mix until well combined. Fold in the corn kernels using a rubber spatula.
- Drop batter by tablespoons into the hot oil and fry over medium heat for 3-4 minutes on each side. It's important that you don't fry them over high heat otherwise the outside will burn and the inside will be undercooked. If using a deep fryer, fry for 3-4 minutes total.
- Serve warm and enjoy!
Notes
- The first time I made these, they were perfect on the outside but raw on the inside. To avoid that, fry these for 3-4 minutes on each side over medium heat, NOT high heat! If you’re using a deep fryer, cook these for 3-4 minutes total.
- I like my hush puppies on the sweet side but feel free to add extra old bay seasoning or salt for a more savory flavor.
- Feel free to include diced jalapenos for a kick! Just add them straight to the batter.
- Use an oil with a high smoke point such as canola or vegetable oil for best results. The best temperature to deep fry is between 350-375 degrees F.
- The second the hush puppies come out of the fryer or skillet, transfer them to a paper towel-lined plate or wire rack to cool for a few minutes. If the inside is a bit moist, allow them to set for a few extra minutes.
- Serve warm!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
