Hush Puppies

Some things do not get the credit they deserve while things around them get all the fame and glory. Just think of an elite quarterback. He would be nothing without a great offensive line. But the O-line does not usually get the recognition. Instead the QB does. Sure the QB may be great and all, but he is just part of an effective offense.

Where am I going with this? There are some foods that also do not get the main attention. They may be a side dish to something better, something more exciting. But that does not mean this little unknown/unloved side is not good. Today, I want to talk about one such food – the hush puppy!

Being from Canada, I am not sure where I tasted my first hush puppy. That is unfortunate because they are truly amazing. These are little deep fried cornbread bites and I love them. Sure they are usually next to some amazing food like fried chicken, catfish, shrimp and more. Hush puppies are so good though, that I could eat them on their own!

Like any popular recipe, there are as many versions as there are cooks. Some like them sweet and some like them savory. This recipe for hush puppies is on the sweeter side, but they are nowhere near as sweet as a doughnut.

Hush Puppies text

Hush Puppies

5 out of 5
2 reviews
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 24


  • 1 cup corn meal
  • 1 cup flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 1 egg
  • 1 cup milk
  • 1/4 cup oil
  • oil for frying


  • In a bowl, whisk together the corn meal, flour, sugar, baking powder and salt.
  • Mix in the egg, milk and oil until well combined.
  • Heat 2 inches (minimum) of oil to 375F.
  • Drop large spoonfuls of the hush puppy batter into the hot oil. Do this carefully and slowly so the oil does not splash or splatter.
  • Once the hush puppy has browned on one side, turn it over to brown the other side.
  • Remove from the oil once the hush puppy is nice and golden brown, usually after a few minutes.
  • Drain and cool briefly on a paper towel.


Fry the hush puppies in small batches, around 6-8 per batch. This helps to keep the oil from cooling too much and helps prevent the hush puppies from sticking together while frying. Also, let the oil come back up to 375F between batches.



Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

5 from 2 votes (1 rating without comment)

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Recipe Rating


  • I am going to try these I ate at a seafood place in SC an the hush puppies was sweet not onion but never could find them or recipe anywhere till now Thanks

    • Reply
    • Was that restaurant Old Oyster house? I know they use white cornmeal

      • Reply
    • I had some in SC also in myrtle beach. My fist time. They brought them in a breadbasket before dinner!!!! they were dipped in a cinnamon sugar….it was like eating dessert!!! they were so good!!!!

      • Reply
  • 5 stars
    I just made them and they came out light fluffy and sweet. They were excellent.

    • Reply
  • can you make macaroni & cheese balls using hush puppy mix?

    • Reply
    • Not sure. I have never tried that but it could be really tasty!

      • Reply
  • Already in reading ur ingredients,I kno these are gonna be what I’m looking for..I’ve ALWAYS hated hush puppies until I was eating in the dark(on the car ride home lol) and bit into something sweet but I couldn’t see what it was..when I found out..I was totally hooked…sweet it is!! 🙂 🙂

    • Reply
  • I remember eating hush puppies at a seafood restaurant years ago. They are fantastic and these look just as good. 🙂

    • Reply
  • Hush puppies are one of my favorites! Having a mom that grew up in Texas and had Lousiana roots, these bring back childhood memories.

    • Reply

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