Buttermilk Hush Puppies

29 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Mama Smith
Recipe by  Mama Smith

“Hush puppies are a great Southern tradition along with buttermilk coleslaw and Southern-fried catfish. Why not use all that buttermilk together in all your recipes? Try them all!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
  2. Preheat oven to 200 degrees F (95 degrees C).
  3. Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.
  4. Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.
  5. Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.
  6. Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.

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Reviews (29)

Rate This Recipe
Marion Tucker
21

Marion Tucker

This was the best hushpuppy recipe I've ever tried! I added chopped jalapenos for an extra kick; next time I think I'll add some corn. They were so light and fluffy--not heavy or doughy at all. No need to keep them warm in the oven--we were eating them as soon as they came out of the fryer!

savannahgal912
19

savannahgal912

I love hush puppies and I thought these were great. I added a little cayenne pepper,extra salt and paprika. I liked this recipe because I don't keep self-rising flour on hand and I didn't want to have to think about the conversion with salt & baking soda because it was already taken care of in the recipe. Also, I used plain milk and added a little vinegar to make buttermilk. Even with the substitutions, they came out delicious.

tessakib
17

tessakib

I ended up having to add about 2/3 cup more of flour and cornmeal (mixed with equal amounts of each)because the batter was very thin and the hushpuppies ended up resembling funnel cakes instead of hushpuppies! I liked the flavor, especially with the corn, which is something I've never done before. I cut back the sugar by half (I used 2 tablespoons) because I don't like them that sweet and it was just enough to enhance the corn. I wish I had added a little more salt, though, because I thought it really needed it.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 339 cal
  • 17%
  • Fat
  • 19.8 g
  • 30%
  • Carbs
  • 34.9 g
  • 11%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

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