Total Time
Prep 10 mins
Cook 6 mins

No barbecue or fish fry is complete without these delectible morsels of fried cornbread. This tried and true recipe is from Southern Living magazine.

Ingredients Nutrition


  1. Combine first four ingredients in a large bowl.
  2. Add egg and milk to dry ingredients, stirring just until moistened. Let stand for 10 minutes.
  3. Pour oil to a depth of 2 inches into a Dutch oven; heat to 345*.
  4. Drop batter by rounded tablespoonfuls into hot oil and fry, in batches, 2 to 3 minutes on each side or till golden brown all over.
  5. Drain on wire rack over paper towels. Serve immediately.
  6. SUBSTITUTE beer for milk if you want lighter, tangier hushpuppies.
  7. FOR JALAPENO hushpuppies, add one seeded, diced jalapeno to batter. Proceed with recipe as directed.
  8. NOTE: Keep fried hushpuppies warm in oven at 225* for up to 15 minutes.


Most Helpful

So good! Used recipe #60322 for the self raising cornmeal.

rosslare December 03, 2013

Very nice - will make them often - this was my first try at hush puppies and my family loved them

rndgriffith April 10, 2012

I made these last night to go with some fish I decided to fry up, and having never made hush-puppies before I was very happy with these. They were not so heavy, like I thought they might be as I have encountered some that were downright dangerous. LOL Thank you Fauve, and congrats on the win! :)

*OzMan* October 15, 2006

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