Homemade Hush Puppies

I grew up where hush puppies turn up at every fish fry and picnic (we judged the batter by the crunch and the way they smelled like summer). These little corn fritters are silly-easy, comforting, and exactly the sort of thing you make when folks stop by unannounced — or when you need to pretend dinner was more complicated than it was.

If you like things crisp on the outside and pillow-soft inside, you’ll get why I’m picky about oil temp (and yes, I will stand there and nod like it’s a craft). Serve them warm with something simple — maybe a bowl of homemade broth — or alongside freshly baked bread for dunking and smug satisfaction.

Why these hush puppies sing: quick reasons they’re worth making

• Fast to mix (Jiffy is the shortcut I use without shame), but the grated onion lifts the flavor — little work, big return.
• The optional cornmeal adds a toothsome grit that keeps the center from going gummy (trust me, texture matters).
• They play nice with other Southern basics — grab a pot of rich stock if you’ve got it on hand or some crusty bread to soak up the crumbs.
• Frying is where magic happens: steady heat gives you that golden halo and the steam inside keeps them tender.

A tiny kitchen moment you’ll recognize

My uncle once dropped a whole spoonful on the floor and we all agreed it was still fine to eat — that’s backyard honesty for you. I made another batch after that, because fried things forgive a lot.

Ingredient list: simple pantry stuff

• 1 box Jiffy cornbread mix,
• 1/2 cup onion, grated,
• 1 cup water,
• 1/4 cup cornmeal (optional),
• Salt to taste,
• Pepper to taste,
• Oil for frying

Directions list: get frying, don’t overthink it

1. In a mixing bowl, combine the Jiffy cornbread mix, grated onion, and cornmeal (if using).
2. Gradually add water until the mixture is well combined but still thick.
3. Season with salt and pepper.
4. Heat oil in a deep frying pan over medium heat.
5. Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 3-4 minutes.
6. Remove from oil and drain on paper towels. Serve hot.
   (If you’re serving a proper spread, a pot of homemade chicken broth tastes wonderful with these — see how I like to pair things right here.)

Quick helpful converter for busy cooks

Need to swap cups to tablespoons or adjust oil quantities? This little tool keeps your frying worry-free.

One “Top Tip” — small but useful

Don’t crowd the pan — give each hush puppy space to crisp. Use a thermometer if you have one (about 350°F is happy); if you don’t, drop a tiny bit of batter and if it takes about 30 seconds to surface and sizzle, you’re in the right ballpark. A splash of cornmeal in the batter is my secret for a better mouthfeel (old neighbor taught me that and I still nod like she wrote a cookbook).

Hope you tuck a few into a napkin and eat them hot right out of the pan (that’s the best way — no judgment if you eat half the batch standing at the stove).

Daily Calorie Needs Calculator — know your portions

Want a quick estimate of how these fit into your day? This tool helps you gauge portions and energy needs.

Internal reading: if you’d like a loaf to go with these, try this quick bread recipe I use when time’s short: freshly baked 20-minute homemade bread.