These Best Ever Hush Puppies are crispy on the outside, light and tender on the inside with a delicious sweet cornbread, fresh jalapeño, and onion taste. This, plus easy prep and cooking are what make these fried golden rounds a ‘best ever’ quick bread recipe!
Please note that there are Affiliate Links in the content of Louisiana Woman Blog, and I will earn a commission if you purchase through those links. As an Amazon Associate, I earn from qualifying purchases. I have used these products that are highlighted below, and recommend them for your convenience. Thank you!
Hush That Puppy!
It’s been said that the hush puppy got its name and origin from way back when. While fishermen were cooking their fresh catch of the day, they would fry up pieces of dough and feed them to their dogs to silence their annoying barking. Thus naming the fried cornbread rounds, hush puppies. Cute, huh?
I thought so!
Somehow, humans began consuming these little snacks, too. Well, whichever way the hush puppy was invented, I’m glad they have evolved to what they are today.
These little fried doughballs are so versatile. They aren’t just for serving with fried fish but can be a delicious snack, appetizer, or side dish for other main meals. However, the chances of getting a decent hush puppy can be a hit and miss adventure. It’s been my experience that not every restaurant and fast food place offers consistent results. But you can get them by using this recipe.
Preparing The Hush Puppies
We are talkin’ easy to prep here with only six ingredients plus oil for frying. Whenever my husband asks for them, I have no hesitation in getting into the kitchen to stir up a batch. And the thought of biting into a hot and tasty, crunchy, fried piece of cornbread urges me even more.
But not without the help of a few of my favorite appliances!
My first helper is this KitchenAid 3.5 Cup Food Chopper. The starter button is on the lid for easy access, and it has a powerful chop for such a little fella’. It’s also light, easy to clean, comes with a BPA-Free bowl, and the cord wraps around it in a hidden slot for easy storage. I use it to process the onion and the jalapeno pepper for these quiet dough rounds.
Next, is this Presto Kitchen Kettle Multi-Cooker, which is also a fryer. I just set it to 375 degrees and allow the oil to come to the perfect temperature. It’s just right for these Best Ever Hush Puppies to get consistent cooking results.
I love a right-handy tool, and these are two of my favorites. They often get used in our house, especially the Food Chopper. They make great gifts, too!
But before frying, there’s the incorporating of the white cornmeal mix and sugar with the finely chopped onions and pepper. This is done before adding the egg and stirring in the buttermilk to make sure all of the ingredients blend well together.
Note: The White Cornmeal Mix contains flour, salt, and baking powder.
At this time, you can add extra ingredients such as corn, chopped okra, cheese, seafood, or anything you can think of that’s fitting. Be careful not to overmix the batter. The cornmeal dough sits in the refrigerator for about a half-hour for best results, then the frying begins.
Note: Before processing, remove the seeds and veins of the jalapeño pepper using gloves so you don’t burn your skin with the hot oil from the pepper. I speak from experience!
Fry the hush puppy batter by rounded teaspoonfuls for 2 – 3 minutes on each side. Drain them on a paper towel and let cool before biting into one.
These hush puppies are crispy on the outside, tender on this inside, and full of flavor. Mix up the basic quick bread recipe, refrigerate, cook them as is or with added ingredients, then fry them in a flash!
2 cups white cornmeal mix
1 1/2 tablespoon granulated sugar
1/2 cup onion, processed in a food processor into small bits
3 tablespoons jalapeno pepper, chopped fine in a food processor (1 pepper)
3/4 cups buttermilk
64 ounces canola oil
Place cornmeal mix into a medium-size bowl.
Mix in the sugar.
Add onion and jalapeno pepper into the cornmeal mixture and stir until well combined.
Add egg and stir in milk just until all of the ingredients are incorporated, don’t over mix.
Refrigerate for 30 minutes.
Heat oil to 375 degrees in an electric fryer.
Fry hush puppy batter by rounded teaspoonfuls for 2-3 minutes on each side or until golden and cooked through.
Drain on paper towel.
Let them cool for a few minutes before serving.
White cornmeal mix already has flour, salt, and baking powder in it.
After the batter is mixed, stir in a half cup of a favorite ingredient such as cut corn, seafood, cheese, chopped okra, and more.