Hush Puppy Recipe (Crispy & From Scratch)

Updated July 5, 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Originally posted July 2024 and updated July 31, 2025.

Watch this quick video tutorial!

Growing up here in Florida, hush puppies showed up at every fish fry my family had. A basket of them right next to the fried catfish, still steaming when they hit the table. My mother never measured a thing, but I've spent years getting this recipe down to something anyone can follow exactly and still get that same crispy-on-the-outside, tender-in-the-middle bite every single time.

I've made this recipe more times than I can count, tweaking it along the way based on what actually works in a home kitchen. No buttermilk to hunt down, no boxed mix, just simple pantry ingredients and a technique that holds up whether you're a confident fryer or trying it for the first time. This is the version my own family asks for again and again.

These come together faster than you'd think, and once you've got the batter mixed, you're maybe 15 minutes from a hot basket of hush puppies. Let's get started!

Ingredients You'll Need

Here's everything you'll need to make this recipe.

• Self-Rising Cornmeal - This is the backbone of the batter and the reason this recipe comes together so easily. Self-rising cornmeal already has the leavening built in, so you're not measuring out baking powder separately. Yellow or white both work, yellow gives a slightly more golden color.
• Self-Rising Flour - Works alongside the cornmeal to keep the inside tender instead of gritty. If you only have all-purpose flour on hand, see the Variations section below for how to adjust.
• Whole Milk - This is where my recipe differs from a lot of others you'll find, no buttermilk needed. Whole milk keeps the batter rich without adding the tang that buttermilk brings, and it's one less special ingredient to track down.
• Egg - Binds the batter together and helps it fry up light instead of dense.
• Grated Onion - Grate it instead of chopping it. You want the onion and its juices worked into the batter, not chunks of raw onion in the final bite. This is the single biggest flavor difference between a good hush puppy and a forgettable one.
• Sugar - Just enough to balance the cornmeal without making these taste like dessert.
• Salt and a little heat - A touch of cayenne or black pepper rounds out the flavor. See Variations below if you want to dial the heat up or down.

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make Hush Puppies

Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.

Step 1: Mix the Dry Ingredients First

Whisk your cornmeal, flour, sugar, and seasonings together before adding anything wet. This keeps you from ending up with pockets of unmixed leavening or seasoning in the finished batter. A common reason hush puppies come out unevenly flavored.

Step 2: Grate the Onion Directly Into the Batter

Grate your onion right over the bowl so you catch all the juice, not just the solid pieces. That juice carries a lot of the flavor, and losing it on a cutting board is a missed opportunity.

Step 3: Combine Wet and Dry, Just Until Mixed

Stir until everything is incorporated, but stop there. Overmixing develops the flour more than you want and can make your hush puppies tougher instead of tender. A slightly lumpy batter is a good batter here.

Step 4: Let the Batter Rest

Give the batter about 10-15 minutes to sit while your oil comes up to temperature. This lets the cornmeal hydrate fully, which makes a real difference in the final texture.

Step 5: Fry in Small Batches

Drop rounded spoonfuls into oil heated to 350-375°F, and don't crowd the pot. Too many at once drops the oil temperature and you'll end up with greasy, pale hush puppies instead of golden, crisp ones.

Step 6: Drain Properly

Pull them out with a slotted spoon onto a wire rack instead of a paper-towel-lined plate. A rack lets air circulate underneath so the bottoms stay crisp instead of steaming themselves soft.

LaKita's Expert Tips

Here are my best tips for making this recipe turn out perfectly every time.

• Use a cookie scoop to portion the batter, it keeps every hush puppy roughly the same size, so they all finish frying at the same time.
• If you don't have a thermometer, drop a tiny bit of batter into the oil first. It should sizzle immediately and rise to the surface within a few seconds. If it sinks and sits, your oil isn't hot enough yet.
• Keep a close eye on the oil temperature between batches, it dips when you add batter and needs a minute to recover before the next round.
• If your hush puppies are browning too fast on the outside but staying raw in the middle, your oil is too hot, pull it back to 350°F.
• A cast iron Dutch oven or skillet holds heat more evenly than a lightweight pot, which really does make a difference over multiple batches.
• Keep finished hush puppies warm in a 200°F oven on that same wire rack while you finish frying the rest, so the whole batch comes to the table hot.
• Resist the urge to flip or move them constantly while frying. Let them fry undisturbed for a bit so a proper crust forms before you turn them.

Variations & Substitutions

This recipe is flexible, here are some easy ways to make it your own.

• Jalapeño-cheddar: Fold in a tablespoon of finely minced jalapeño and a half cup of shredded cheddar for a spicier, cheesier version that holds up great alongside catfish.
• Corn and scallion: Add a half cup of corn kernels (fresh, frozen and thawed, or canned and drained) along with two minced scallions for a sweeter, more textured bite.
• All-purpose flour and cornmeal swap: If you don't have self-rising cornmeal or flour on hand, use regular cornmeal and all-purpose flour and add 1 teaspoon baking powder and a pinch of baking soda per cup of dry mix.
• Extra heat: Double the cayenne, or add a few dashes of hot sauce right into the wet ingredients for hush puppies with a real kick.
• Bacon and cheese: Crumble in a few strips of cooked bacon along with shredded cheddar for a heartier, more indulgent version that works well as an appetizer on its own.
• Sweeter, cornbread-style: If your family likes a sweeter side (mine has strong opinions on both sides of this one), bump the sugar up slightly for something closer to a fried cornbread bite.

Make-Ahead & Storage

Make-Ahead

You can mix the dry ingredients up to a day ahead and store them in an airtight container at room temperature. Just add the wet ingredients right before frying. I don't recommend mixing the full wet batter more than an hour or so ahead, since the leavening in self-rising cornmeal starts working as soon as it hits liquid.

Storage & Reheating

Store leftover hush puppies in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 4 days. To reheat and bring back the crisp exterior, place them on a baking sheet in a 400°F oven for 5-7 minutes, or in the air fryer at 350°F for 2-3 minutes. I don't recommend the microwave, it'll heat them through, but you'll lose the crispy outside completely.

What to Serve with Hush Puppies

Here are some of my favorite ways to serve this dish.

• The classic pairing: serve alongside Fried Catfish, Fried Okra, and Shrimp Boil in Oven for a true Southern fish fry spread.
• Round out the plate with a scoop of Southern Cheese Grits or Southern Baked Beans for a heartier meal.
• For a lighter, cooler contrast, Southern Coleslaw is my go-to side, the tang balances the richness of the fried batter.
• If you're building a full Southern spread, Southern Collard Greens is a natural addition to the table.
• Don't skip a dipping sauce. A simple sour cream and hot sauce mix, or your favorite tartar sauce, takes these over the top.

Frequently Asked Questions

📖 Recipe

Hush Puppy Recipe

LaKita Anderson

Crispy on the outside, soft and fluffy inside. My Southern hush puppies are made from scratch with grated onion, no buttermilk needed. Ready in 30 minutes!

5 from 11 votes

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Video

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Bread

Cuisine American

Servings 24

Calories 145 kcal

Equipment

• 1 cast iron skillet or dutch oven
• 1 Wire rack 
• 1 pair of tongs or slotted spoon
• 1 deep fryer or candy thermometer

Ingredients

  

1x2x3x

• 2 cups self-rising cornmeal (white or yellow)
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• ½ cup onion, grated (moisture squeezed out)
• ¾ cup whole milk
• 1 large egg, lightly beaten
• 8 to 16 ounces vegetable oil (for frying)

Instructions

 

• In a large mixing bowl, whisk together 2 cups cornmeal, 1 tablespoon sugar, and ½ teaspoon salt.
  
• In a small bowl, stir together the ½ cup grated onion, ¾ cup milk, and 1 large egg.
  
• Make a well in the dry ingredients and pour in the wet mixture. Stir until just combined to form a loose batter.
  
• Heat 8-16 ounces vegetable oil in a large skillet over medium heat to 350°F to 365°F.
• Using a small cookie scoop or two spoons, carefully drop batter into hot oil.
• Fry 2-3 minutes per side or until golden brown and crispy.
  
• Use a slotted spoon to transfer to a wire rack to drain briefly, then onto a paper towel-lined plate.
  
• Repeat with remaining batter. Serve warm and enjoy!
  

Notes

• Don't overcrowd the pan.
• Use a thermometer for consistent oil temperature.
• A Dutch oven works just as well as a cast iron skillet.

 

Show Nutritional Information Hide Nutritional Information

Calories: 145kcalCarbohydrates: 11gProtein: 2gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 9mgSodium: 55mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 24IUVitamin C: 0.2mgCalcium: 12mgIron: 0.4mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword hush puppies recipe, hush puppy recipe

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