Crispy on the outside, tender and golden within—these Southern-fried corn bites are seasoned with onion, buttermilk, and a hint of spice. Ready in 20 minutes, they’re perfect alongside fried fish, at summer barbecues, or whenever you need a little crunch with soul.
Why You’ll Love This Recipe
These aren’t just hush puppies—they’re memory on a plate. With a crackle that gives way to soft, savory warmth, they come together fast using a trusted shortcut (Jiffy mix) with upgrades that make them taste homemade. No fancy tools, no hours of work—just real flavor, deep-fried and served hot.
Ingredients
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- ½ small yellow onion, finely grated (about ¼ cup)
- ½ cup cold buttermilk
- 1 large egg, beaten
- ¼ cup panko breadcrumbs (for extra crisp)
- ¼ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp baking powder (fresh for best rise)
- Vegetable, canola, or peanut oil, for frying
Optional Add-Ins:
- ¼ cup shredded sharp cheddar cheese
- 1–2 tbsp diced jalapeño (seeded for less heat)
- 1 tsp chopped fresh parsley or green onion
- Pinch of cayenne or smoked paprika for kick
Step-by-Step Instructions
- Mix the batter: In a large bowl, combine Jiffy mix, grated onion, buttermilk, beaten egg, panko, flour, salt, pepper, and baking powder. Stir gently with a spoon until just combined. Do not overmix — lumps are fine.
- Chill the dough: Cover and refrigerate for at least 30 minutes. This firms up the batter for cleaner frying and deepens flavor.
- Heat the oil: Pour 2–3 inches of oil into a heavy pot or deep skillet. Heat over medium-high to 350–375°F (175–190°C). Use a thermometer for accuracy.
- Fry in batches: Using a small cookie scoop or teaspoon, drop rounded balls (about 1 inch) into hot oil. Don’t crowd the pot — fry 4–6 at a time.
- Cook until golden: Fry 2–3 minutes, turning once, until deeply golden brown and crispy.
- Drain and serve: Remove with a slotted spoon and drain on paper towels. Lightly season with extra salt while warm. Serve immediately.
You Must Know
- Keep ingredients cold — warm batter falls apart in oil.
- Don’t skip chilling — it prevents spreading and improves texture.
- Maintain oil temperature — if too low, hush puppies absorb oil; too high, they burn outside, stay raw inside.
- Fry in small batches — overcrowding drops oil temp and causes greasiness.
Storage Tips
- Best eaten fresh — hush puppies lose crispness quickly.
- Reheat in a 350°F oven or air fryer (5–7 mins) to restore crunch.
- Do not refrigerate — texture turns gummy.
- Freeze uncooked batter balls on a tray, then transfer to a bag. Fry from frozen, adding 30 seconds to cook time.
Ingredient Substitutions
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Jiffy mix
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Homemade cornbread mix (¾ cup cornmeal + ¼ cup flour + 1 tsp baking powder + 1 tsp sugar + ½ tsp salt)
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Adjust liquid as needed
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Buttermilk
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Milk + ½ tbsp lemon juice or vinegar (let sit 5 mins)
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Acid helps activate leavening
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Panko
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Regular breadcrumbs or crushed cornflakes
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Panko adds extra crunch
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Onion
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Green onions or shallots
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For milder flavor
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Oil
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Shortening or lard
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Traditional fats yield flakier texture
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Serving Suggestions
- Serve with tartar sauce, remoulade, or honey mustard for dipping.
- Pair with fried catfish, shrimp, or grilled chicken.
- Add to a seafood boil platter or picnic spread.
- Stuff into a po’ boy sandwich for handheld Southern comfort.
Cultural Context
Born in the American South, hush puppies trace back to fishing camps and roadside stands where cooks tossed corn batter into hot oil to “hush” barking dogs — hence the name. A staple at fish fries, church suppers, and summer cookouts, they carry generations of resourcefulness and flavor. While recipes vary by region (some sweet, some spicy), the heart remains the same: simple ingredients, deep-fried joy.
Pro Tips
- Grate onion finely — excess moisture can break down the batter. Squeeze out liquid with a paper towel if needed.
- Use a scoop — ensures even size and consistent cooking.
- Double the batch — they disappear fast.
- Test one first — fry a single hush puppy to check seasoning and texture before committing.
- Line your tray — place paper towels on a wire rack so bottoms don’t steam.
Frequently Asked Questions
Q: Can I bake them instead of frying?
A: Yes, but texture changes. Bake at 400°F on a greased sheet for 15–18 mins, flipping halfway. Less crispy, but lighter.
Q: Why did my hush puppies fall apart?
A: Likely due to warm batter or overmixing. Chill thoroughly and stir gently.
Q: Can I make them ahead?
A: Uncooked batter balls freeze well. Fry straight from frozen. Fully cooked ones should be eaten fresh.
Q: Can I use gluten-free flour?
A: Yes. Substitute all-purpose flour and panko with GF versions. Results may vary slightly.
Q: What oil is best for frying?
A: Peanut, canola, or vegetable oil — all have high smoke points and neutral flavors.
Allergy Information
Contains: wheat (flour, Jiffy mix), eggs, dairy (buttermilk).
Gluten-free option: Use GF cornbread mix, GF flour, and GF breadcrumbs.
Dairy-free option: Substitute buttermilk with almond milk + ½ tbsp lemon juice.
Always check labels — Jiffy mix contains wheat and dairy.
Nutrition Facts (Per Serving – Approximate)
Based on 12 hush puppies, 3 per serving
- Calories: 180
- Fat: 10g
- Saturated Fat: 2.5g
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 3g
- Protein: 3g
- Sodium: 320mg
Note: Nutrition values are estimates and may vary based on ingredients and oil absorption. Not intended as medical advice.
Final Thought: Hush puppies don’t need a spotlight. They just need to be hot, crunchy, and passed around the table. That’s how good food becomes family.
