Hush puppies is a classic side served at many get-togethers in the south. The sweet and spicy flavor has delighted friends and family for decades.—Gene Pitts, Wilsonville, Alabama
Recommended: Classic Southern Recipes
- 1 cup cornmeal
- 1 cup self-rising flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large onion, chopped
- 2 jalapeno peppers, seeded and diced
- 1/4 cup sugar
- 1 egg
- 1 cup buttermilk
- Canola oil
- In a large bowl, combine first seven ingredients. Add egg and buttermilk; stir until dry ingredients are moistened. Set aside at room temperature for 30 minutes. Do not stir again.
- In an electric skillet or deep fryer, heat 2-3 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Yield: 2-1/2 dozen.
Originally published as Down Home Hush Puppies in Reminisce September/October 1991, p39
Reviews for Down Home Hush Puppies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Aug. 1, 2014
"were very easy and fried up fluffy and light, I only had sweet red peppers so I used that and some old bay."
Reviewed Jan. 7, 2011
"I omitted the jalapenos due to my children but still very tasty. Will make again!"