Hush Puppies! *


This was a spur-of-the-moment recipe to try something completely different.  It was really the best hush puppies we’ve had, even beats Long John Silver’s when we used to go there.  We haven’t gone there in many, many years as it’s a very unhealthy restaurant and we don’t like going to places where you have no idea how many times they’ve reused the oil or what other foods were in that oil.  We like to be in control of our frying, during the rare times we fry.  Our 7-year old liked them!  They are fun and quick to make.  We used a Dutch oven and it was really convenient and easy.  We did not have to have the oil at that high of temperature (365°).  Perfect texture and softness inside, and crispness outside.  Enjoy!


  • 1 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1 small onion, finely chopped (We used onion powder instead)*
  • oil for deep-fat frying

*Onion can flare some patients, so please first know if you should use it or not.


  1. In a large bowl, combine the cornmeal, flour, baking powder and salt.
  2. Whisk the egg, milk and onion in a separate bowl; add to dry ingredients just until combined.
  3. In a deep-fat fryer or electric skillet, heat oil to 365°. Drop batter by teaspoonfuls into oil. Fry 2 to 2-1/2 minutes or until golden brown. Drain on paper towels. Serve warm.   Yield: 4-6 servings.
Originally published as Hush Puppies in Taste of Home April/May 1995, p35
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