If you’re craving a taste of the South that’s crispy, crunchy, and downright addictive, you’ve come to the right place. This Crispy Cornmeal Hush Puppies Recipe yields golden-fried bites with a fluffy center that never fail to impress—trust me, once you try them, they’ll become your new favorite side or appetizer!

A white plate full of golden brown fried dough balls with a crunchy texture is placed on a white marbled surface. The dough balls are round and uneven in shape, some slightly larger than others, showing a rough and crispy outer layer. In the center of the plate is a small white bowl filled with creamy white dipping sauce that has tiny green herb bits. Around the plate, a few dough balls are scattered, and in the background, there is a cooling rack with more fried dough balls on it. A beige cloth is visible in the lower left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Cornmeal Hush Puppies Recipe
Top Tip
How to Serve Crispy Cornmeal Hush Puppies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Cornmeal Hush Puppies Recipe

Why You'll Love This Recipe

Honestly, I can’t get enough of these hush puppies. They’re simple to make, pack a lot of flavor, and bring that perfect crunch every time I serve them alongside seafood or barbecue.

Authentic Southern Flavor: A subtle sweetness and just a hint of cayenne give these hush puppies a classic Southern kick.
Crispy on the Outside, Fluffy on the Inside: The texture contrast is pure comfort food magic.
Perfect Crowd-Pleaser: Whether for game day or a casual dinner, everyone will ask for seconds.
Simple Ingredients: Pantry staples that come together in just 10 minutes prep and 6 minutes cooking time.

Ingredients & Why They Work

When you’re picking ingredients for these hush puppies, quality cornmeal and fresh onion make all the difference. The right oil for frying also ensures that perfect golden crust without soaking up excess grease.

Flat lay of a small mound of bright yellow cornmeal, a small bowl of fine white all-purpose flour, a small bowl of granulated white sugar, a small white bowl filled with pale beige baking powder, a small white bowl of fine white salt, a small white bowl with vibrant red cayenne pepper powder, one large uncracked brown egg, a small white bowl filled with creamy white buttermilk, half a small fresh yellow onion grated with visible juice droplets, and a small white bowl filled with golden peanut oil, all arranged in perfect symmetry on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cornmeal: The star of the show—it gives hush puppies that signature grainy texture and subtle corn flavor.
All-purpose flour: Added to lighten the batter and help achieve a tender crumb inside.
Granulated sugar: Balances the savoriness with a hint of sweetness, just like Southern cooks intended.
Baking powder: Provides lift so the hush puppies stay fluffy, not dense.
Salt: Enhances all the flavors without overpowering them.
Cayenne pepper: A little heat that wakes up your taste buds but doesn’t steal the spotlight.
Egg: Helps bind the batter while contributing to the golden color.
Buttermilk: Adds tang and moisture, making the hush puppies tender and flavorful.
Onion (grated): Freshly grated onion infuses subtle sweetness and a mild bite throughout the batter.
Peanut or vegetable oil: The frying medium—choose one with a high smoke point to get that perfect crisp exterior.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Crispy Cornmeal Hush Puppies Recipe is how easy it is to tweak to suit your taste buds or dietary preferences. Feel free to add your own twist to make these golden bites uniquely yours!

Cheesy Upgrade: Adding a half cup of shredded sharp cheddar or pepper jack to the batter gives the hush puppies a rich, melty surprise inside. I love how the cheese adds a savory depth that complements the slight sweetness of the cornmeal perfectly.
Herb Freshness: Stir in a tablespoon of finely chopped fresh herbs like parsley, chives, or cilantro. This brightens up the hush puppies and pairs wonderfully with seafood or barbecue. I often toss in some parsley for a pop of color and freshness.
Spicy Kick: Boost the heat by increasing the cayenne pepper slightly or folding in diced jalapeños. These fiery hush puppies become addictive finger food. I like to keep a mild heat level, but for spice lovers, this variation is a definite winner.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend. The hush puppies still get that delightful crispiness without gluten, so they’re great for anyone with sensitivities.
Sweet Corn Surprise: Fold in a half cup of fresh or frozen corn kernels for little bursts of sweetness and texture. It adds an extra dimension that’s especially wonderful in summer.

Step-by-Step: How I Make Crispy Cornmeal Hush Puppies Recipe

The image shows several golden-brown fried dough balls with a crispy outside and a soft, yellow inside. One dough ball is broken open in the front, revealing its moist, crumbly texture. In the background, more dough balls are piled in a white plate, with a small white cup of white dipping sauce placed at the center of the plate. The setting is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Dry Ingredients

Start by grabbing a large mixing bowl and combining 1 cup (138g) of cornmeal, ½ cup (71g) all-purpose flour (make sure it’s scooped and leveled for accuracy), 2 tablespoons (25g) granulated sugar, 1½ teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon cayenne pepper. Stir everything well so the spices and leavening are evenly distributed. This step lays the foundation for that perfectly textured hush puppy.

Step 2: Whisk Together the Wet Ingredients

In a separate bowl, lightly beat 1 large egg then whisk in ¾ cup (169g) of buttermilk. Next, grate ½ a small onion to yield about ¼ to ⅓ cup and add it to the wet mixture, including all the onion’s juices. The grated onion adds a subtle sweetness and moisture that keep these hush puppies tender inside.

Step 3: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl of dry ingredients and gently stir with a spatula just until combined. Don’t overmix here — a few lumps are perfectly fine and help ensure a fluffy interior rather than dense hush puppies. The batter should be thick but spoonable.

Step 4: Heat the Oil

Pour about 2 inches of peanut or vegetable oil into a cast iron skillet or Dutch oven and heat it over medium-high heat. Use a digital thermometer to monitor the temperature carefully — you want it to reach 375°F (190°C). Maintaining this temp is key for crispy, golden-fried hush puppies that aren’t greasy.

Step 5: Fry the Hush Puppies

Using two spoons, scoop out tablespoon-sized portions of batter. Carefully drop each portion into the hot oil, using the back of one spoon to gently push the hush puppy off into the oil one at a time. Don’t overcrowd the pan — fry in batches if needed. Cook the hush puppies for 2-3 minutes, turning gently halfway through with a wire spatula. You’re aiming for a deep golden brown and crisp exterior.

Step 6: Drain and Cool

Once cooked, use a slotted spoon to transfer the hush puppies to a wire rack set over a baking sheet lined with paper towels. This helps drain excess oil while keeping them crisp. Keep an eye on the oil temperature during frying and adjust the heat to maintain a steady 350°F to 375°F — this balance ensures perfect cooking without burning or greasiness.

Top Tip

Mastering the perfect Crispy Cornmeal Hush Puppies Recipe is all about attention to detail in frying and batter preparation. These tips have helped me consistently create golden, crunchy bites with fluffy centers.

Oil Temperature Control: Using a digital thermometer to keep the oil at about 365°F makes all the difference. Too low and the hush puppies get greasy; too high and they burn outside but stay raw inside.
Gentle Mixing: I learned early on that mixing the batter just until combined is key. Overmixing can make the hush puppies dense rather than light and fluffy.
Drop Batter Carefully: Using two spoons to shape and gently push the batter into the hot oil ensures well-formed, evenly cooked hush puppies every time.
Batch Frying: Avoid overcrowding the pan. Frying in small batches keeps the oil temperature steady and gives you that perfect crisp texture.

How to Serve Crispy Cornmeal Hush Puppies Recipe

A clear glass bowl sits on a white marbled surface, filled with a thick, yellow mixture that looks slightly grainy and creamy. A silver spoon rests inside the bowl, partially covered by the mixture, its handle angled to the right. The mixture has some small clumps and a smooth texture with a rich, golden color, showing hints of darker specks spread throughout. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Freshly chopped parsley or chives add a lovely pop of color and fresh flavor as a garnish. For a Southern touch, a small dollop of spicy remoulade or a drizzle of honey-butter pairs beautifully. Lemon wedges on the side brighten the palate, especially if serving with seafood.

Side Dishes

Crispy Cornmeal Hush Puppies are classic companions to fried catfish, shrimp boils, or barbecue ribs. They also go well with creamy coleslaw, tangy pickles, collard greens, or a bright garden salad for a satisfying Southern-inspired meal.

Make Ahead and Storage

Storing Leftovers

Leftover hush puppies can be stored in an airtight container at room temperature for 3-4 days, or refrigerated for up to 1 week. This keeps them fresh without losing their signature crispiness too much.

Freezing

For longer storage, freeze cooked hush puppies by first arranging them in a single layer on a baking sheet for 1-2 hours. Once firm, transfer them to a resealable airtight container and freeze for up to 3 months.

Reheating

To reheat, thaw frozen hush puppies if needed, then warm them in an air fryer or oven to bring back their crispy exterior. About 3-4 minutes in an air fryer works wonders. For a quick fix, microwaving a few at a time is convenient, though they’ll be less crispy.

Frequently Asked Questions:

Can I make the hush puppy batter ahead of time?

It's best to fry hush puppies soon after mixing the batter to keep the texture light and airy. If you must prepare the batter ahead, refrigerate it briefly and give it a gentle stir before frying.

What type of oil is best for frying hush puppies?

Peanut or vegetable oil works best due to their high smoke points and neutral flavors, helping achieve that perfect golden crisp.

How do I know when the oil is at the right temperature?

Use a digital thermometer to heat the oil to about 375°F before frying. This temperature ensures crispy, non-greasy hush puppies.

Can hush puppies be made gluten-free?

To make a gluten-free version, you can substitute the all-purpose flour with a gluten-free baking blend. Just keep in mind the texture might change slightly.

Final Thoughts

There’s something incredibly comforting about a batch of crispy, golden hush puppies — the way their slightly sweet cornmeal batter gives way to a fluffy, tender center is pure Southern magic. Whether you serve them alongside your favorite seafood or as a snack on their own, this Crispy Cornmeal Hush Puppies Recipe is a total crowd-pleaser that brings warmth and smiles to the table every time. I hope these tips and tricks inspire you to make them again and again!