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Per serving
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- 1
Mix the dry
In a big bowl, stir together the cornmeal, flour, sugar, baking powder, salt, and cayenne. That little pinch of cayenne is the thing most folks leave out, and it's the thing that wakes the whole batch up.
- 2
Mix the wet and bring it together
In a separate bowl, whisk the egg and buttermilk until smooth. Grate the half onion right over the bowl so you catch all the juice with it, then pour the wet into the dry and stir just until it comes together. Don't beat it to death — a few lumps are fine.
- 3
Heat your oil
Pour about 2 inches of oil into a cast-iron skillet or a Dutch oven and bring it up to 375 degrees over medium-high heat. Cast iron holds that heat steady, which is exactly what you want frying in batches.
- 4
Fry them up
Drop the batter in by the tablespoonful, using the back of a second spoon to push each one off into the oil. Work in batches so you don't crowd the pot. Fry 2 to 3 minutes, turning them partway through, until they're deep golden brown all over.
- 5
Drain and serve hot
Lift them out onto a wire rack set over a paper-towel-lined sheet so they stay crisp. Serve them hot alongside fried catfish or a mess of greens — that's how my grandmother always sent them to the table.
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Southern Hush Puppies
Created by: DeepSouthDiner
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1 egg
- 3/4 cup buttermilk
- 1/2 onion
- vegetable oil
Instructions
- Mix the dryIn a big bowl, stir together the cornmeal, flour, sugar, baking powder, salt, and cayenne. That little pinch of cayenne is the thing most folks leave out, and it's the thing that wakes the whole batch up.
- Mix the wet and bring it togetherIn a separate bowl, whisk the egg and buttermilk until smooth. Grate the half onion right over the bowl so you catch all the juice with it, then pour the wet into the dry and stir just until it comes together. Don't beat it to death — a few lumps are fine.
- Heat your oilPour about 2 inches of oil into a cast-iron skillet or a Dutch oven and bring it up to 375 degrees over medium-high heat. Cast iron holds that heat steady, which is exactly what you want frying in batches.
- Fry them upDrop the batter in by the tablespoonful, using the back of a second spoon to push each one off into the oil. Work in batches so you don't crowd the pot. Fry 2 to 3 minutes, turning them partway through, until they're deep golden brown all over.
- Drain and serve hotLift them out onto a wire rack set over a paper-towel-lined sheet so they stay crisp. Serve them hot alongside fried catfish or a mess of greens — that's how my grandmother always sent them to the table.