📝 About This Recipe
A quintessential staple of the American BBQ tradition, these hushpuppies are crispy on the outside with a tender, cake-like center. Legend has it they were named for the scraps of fried dough tossed to barking dogs to 'hush' them during outdoor fish fries and cookouts. Infused with sweet corn, sharp scallions, and a hint of cayenne, they provide the perfect textural contrast to smoky pulled pork or fried catfish.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Yellow Cornmeal (fine ground preferred)
- 1/2 cup All-purpose Flour
- 2 tablespoons Granulated Sugar
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
Wet Ingredients
- 1 cup Buttermilk (full fat is best)
- 1 large Egg (beaten)
- 1 tablespoon Honey (clover or wildflower)
- 2 tablespoons Unsalted Butter (melted and cooled)
Mix-ins and Frying
- 3 tablespoons Scallions (finely minced)
- 1/4 cup Sweet Corn (fresh kernels or canned/drained)
- 1 quart Vegetable Oil (for frying; peanut oil also works well)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, pour in the vegetable oil until it is about 2-3 inches deep. Attach a deep-fry thermometer to the side of the pot.
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2
Slowly heat the oil over medium heat until it reaches exactly 365°F (185°C). Maintaining this temperature is the secret to a non-greasy hushpuppy.
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3
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, cayenne, garlic powder, and onion powder until well combined.
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4
In a separate medium bowl, whisk together the buttermilk, beaten egg, honey, and melted butter until smooth.
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5
Fold the finely minced scallions and corn kernels into the wet ingredients.
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6
Pour the wet mixture into the dry ingredients. Using a rubber spatula, stir gently until just moistened. Do not overmix, or the hushpuppies will become tough.
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7
Let the batter rest for 5-10 minutes. This allows the cornmeal to hydrate, resulting in a better texture.
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8
Prepare a landing zone: Line a wire cooling rack with paper towels to drain the finished hushpuppies.
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9
Using a small cookie scoop or two tablespoons, carefully drop rounded tablespoons of batter into the hot oil. Fry in batches of 5-6 to avoid crowding the pot.
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10
Fry for 2-3 minutes, turning occasionally with a slotted spoon or spider, until they are a deep golden brown on all sides.
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11
Use the slotted spoon to transfer the hushpuppies to the paper-towel-lined rack. Immediately sprinkle with a tiny pinch of extra salt while hot.
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12
Return the oil to 365°F before starting the next batch. Serve immediately while warm and crispy.
💡 Chef's Tips
Use a thermometer to keep your oil between 350°F and 375°F; too cold and they get oily, too hot and the center stays raw. Don't overmix the batter; a few small lumps are perfectly fine for a tender crumb. If you like more heat, add a finely diced jalapeño (seeds removed) to the mix-ins. Letting the batter rest is crucial as it allows the baking powder to activate and the cornmeal to soften. To keep them warm while frying batches, place the finished hushpuppies in a 200°F oven.
🍽️ Serving Suggestions
Serve alongside slow-smoked pulled pork with a vinegar-based Carolina BBQ sauce. Pair with fried catfish and a side of creamy, tangy coleslaw. Offer a side of whipped honey butter or remoulade sauce for dipping. Serve as a snack with a cold glass of sweet tea or a crisp pilsner. They make a fantastic accompaniment to a hearty shrimp boil.