Homemade Hushpuppies Recipe

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By Ashley English | Jul 5, 2018

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Although you can find hushpuppies across the country, many would argue none are as good as those cooking in Southern states.
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“Southern from Scratch” by Ashley English opens up a new world of Southern cooking with over 150 recipes and ideas that incorporate classic Southern staples.
  • 25 min


  • 10 min


  • 15 min


  • 6-8 servings



  • 1 cup fine-grind cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • 1 egg, room temperature
  • 1 cup Buttermilk, room temperature
  • 1/2 Vidalia onion, minced
  • 2 tablespoons chives, finely chopped
  • Peanut oil for frying


  • Whisk together the cornmeal, flour, baking soda, baking powder, salt, and several grinds of pepper in a medium mixing bowl. In a separate large bowl, whisk together the egg, buttermilk, onion, and chives.
  • Pour the dry mixture into the wet mixture, stirring just until all the ingredients are fully combined. Cover the bowl with a kitchen cloth and set aside to rest for 10 minutes.
  • Pour 3 inches of peanut oil into an electric fryer, stockpot, Dutch oven, or other high-sided pot. Heat the oil to between 350 degrees Fahrenheit to 360 F and then hold the temperature steady in that range.
  • Using a small ice cream scoop or melon ball scoop, drop rounded tablespoons of the batter into the oil. Aim to fry batches of eight hushpuppies at a time.
  • Cook for 1 to 2 minutes, rotating the batter with kitchen tongs as soon as they begin to float. Once they're golden brown on all sides, use a kitchen spider or slotted spoon to transfer them to a plate lined with a paper towel. Repeat until you have fried all of the batter. Serve immediately.

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