USA- Hushpuppies Recipe


When I was younger, growing up in the US, we had a lot of foods made with cornmeal. Living in England, I encounter a lot less cornmeal. However, I can still find it because Caribbean and Indian foods use it as an ingredient. The buttermilk is harder to find here, though it is usually stocked in Polish stores. Therefore, my UK version of the recipe for hushpuppies ends up being quite international.

Originally, hushpuppies come from the southern states of the US. Usually they have onions or spring onions as the main flavour. Additionally, there are variations with jalapenos or other chilies to spice the flavour up. I’ve seen them served with a side of Ranch dressing, spicy ketchup or just on their own. It’s really up to individual tastes. For re-heating, I definitely recommend the air fryer or toaster oven to crisp them.

Adding onions to the hushpuppies mixture


1 c. cornmeal
1 c. flour
2 tsp baking powder
1 tsp salt
1/2 tsp black pepper
1 medium onion, minced
1 egg, beaten
3/4 c. buttermilk
Chopped jalapenos, optional
Oil for frying

Adding buttermilk and eggs to hushpuppies mix
Hushpuppies batter


First, mix dry ingredients and onion together. Next, fold in egg and buttermilk. Then, let the mixture sit for 1/2 hour. Mix in chopped jalapenos, if desired.

Heat oil to medium-high. Then drop the dough by heaping teaspoonfuls into the oil. Fry until brown and drain on paper towels. Serve warm on their own or with a sauce of your choice. If you need to reheat them, this is best done in the oven or an air fryer to get them crispy again.

Frying hushpuppies
Fried hushpuppies

Go to USA

Go to US Recipes

Go to Recipe Map

Sharing is caring!

Leave a Reply

Your email address will not be published. Required fields are marked *