Description
These homemade hush puppies are crispy on the outside and light, fluffy, and tender on the inside. Made with Jiffy cornbread mix, grated onion, and simple seasonings, they are a classic Southern side dish perfect with seafood, barbecue, or fried chicken.
Ingredients
1 box Jiffy cornbread mix
1/2 cup onion, grated
1/2 cup all-purpose flour
1 large egg
1/2 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Vegetable oil, for frying
Instructions
- In a large mixing bowl, combine the Jiffy cornbread mix, all-purpose flour, grated onion, garlic powder, and black pepper.
- Add the egg and milk, stirring just until a thick batter forms. Do not overmix.
- Heat about 2 inches of vegetable oil in a deep skillet or heavy pot to 350°F (175°C).
- Using a small cookie scoop or spoon, carefully drop spoonfuls of batter into the hot oil.
- Fry in batches for 2 to 3 minutes per side, or until golden brown and cooked through.
- Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with butter, honey, tartar sauce, or your favorite dipping sauce.
Notes
Add shredded cheddar cheese for a cheesy variation.
Mix in diced jalapeños or cayenne pepper for extra heat.
Fresh parsley or chopped green onions add fresh flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat in a 375°F oven or air fryer for 5 to 8 minutes for the crispiest results.
For a baked version, bake in a greased mini muffin pan at 400°F until golden brown.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Deep Fry
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 48 mg
