Recipe | Hush Puppies

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1 cup yellow cornmeal

⅓ cup all-purpose flour

¼ cup granulated sugar


1 teaspoon kosher salt

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon garlic powder

½ teaspoon onion powder

pinch cayenne (optional)

¾ cup buttermilk (or whole milk)

1 large egg

¼ cup grated onion (optional)

3 tablespoons unsalted butter, melted and cooled slightly


  1. In a dutch oven or heavy bottom skillet with deep sides, add peanut oil or oil you are using about 3-4 inches up the side of the pan. Bring the oil up to temperature over medium heat to 350°F.
  2. While the oil is heating up, make the batter. Add the cornmeal, flour, sugar, salt, baking powder, baking soda, garlic powder, onion powder, and cayenne to a large bowl, stir to combine.
  3. In a separate medium-sized bowl whisk together the buttermilk, egg, and grated onion.
  4. Add the wet ingredients to the dry and stir them in so there are no dry patches.
  5. Add the butter and stir it in until combined.
  6. Once the oil is to temp, add just under 1 tablespoon-sized dollops into the hot oil, be very careful at this step. Cook for 1-2 minutes per side until golden brown on the outside.
  7. Place on a paper towel-lined plate to drain while you fry the remaining hush puppies.
  8. Serve with softened butter on the side for dipping, optional. (

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