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Basket of hush puppies with raspberry hot pepper jelly

Southern Hush Puppies with Three Dipping Sauces

Recipe adapted from my Grandma Grice's recipe, a Louisiana native cook
Servings 6
Calories 342kcal
Author dorothy stainbrook


  • 1 cup yellow cornmeal fine grind
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 tsp black pepper
  • 1 Tbsp kosher salt
  • 1/2 tsp cayenne pepper
  • 1 Tbsp baking powder
  • 1 large egg lightly beaten
  • 2 green onions thinly sliced
  • 1 cup buttermilk can also use whole milk or combination of milk and beer
  • 3 Tbsp unsalted butter melted
  • 2 Tbsp melted bacon fat


  • In large bowl, whisk cornmeal with the flour, sugar, pepper, salt, cayenne and baking powder. Add the egg, milk, butter and bacon fat and whisk until dry and liquid ingredients are combined (do not over-mix or texture will be tough)
  • Cover and refrigerate for at least 1 hour.
  • Preheat the oven to 400 degrees. In pot that is at least 6 inches deep (6-qt. Dutch oven works great) heat 2 inches of oil to 350 - 375 degrees. Don't skimp on the oil, the batter needs to submerge in the oil. Use a thermometer to maintain the 350 - 375 temperature, because if the heat is too low the puppies will absorb too much oil and if it is too high the outside will burn before the inside is done. Remember, the heat goes down when you add a lot of batter to the oil.
  • Set a rack over a baking sheet and place near the stove. Drop tablespoon-size balls of batter into the hot oil, about 6 at a time. You can drop the batter using 2 soup spoons sprayed with vegetable oil or a small ice-cream scoop.
  • Fry puppies until they are a rich golden brown and cooked through, about 3 minutes. Some of the puppies will flip themselves over, but use a slotted spoon or utensil to turn those that don't so they cook evenly. With a slotted spoon, transfer hush puppies to rack to drain. Repeat with remaining batter.
  • When all of the puppies have been fried, reheat them in oven for about 3 minutes, or until they're hot. Serve with variety of hot pepper jams or dipping sauces.


Oil may be used for another fry job if it is stored properly. After puppies are done, let oil cool thoroughly. Remove cooked particles by straining oil through strainer lined with cheesecloth or coffee filter. Use funnel to pour oil into empty bottle with a lid and label, date and store in the refrigerator. Use within one month.


Calories: 342kcal | Carbohydrates: 47g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 1227mg | Potassium: 385mg | Fiber: 3g | Sugar: 11g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 2mg