Buttermilk Hushpuppies

These fried nuggets of cornmeal batter are crunchy on the outside and tender on the inside.

Updated April 10, 2023

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Buttermilk hushpuppies with a small ramekin of remoulade dipping sauce sitting on a rectangular white platter. — Serious Eats / Yvonne Ruperti

Why It Works

Forming the hushpuppies into balls helps them crisp on the outside while still staying moist and tender on the inside.

Would you like fries or hushpuppies?" That was the question I'd ask every customer, all night long, during my stint at a popular seafood restaurant years ago. Most went for the fries, which was a mistake if you ask me. You could get french fries anywhere—hushpuppies were so much more interesting. Hushpuppies (not the brand of shoe) are simply fried nuggets of thick, lightly sweetened cornmeal batter. The history of the hushpuppy is unconfirmed, but it's thought that the name evolved from folks settling down their pet dogs by tossing them these cornmeal fritters and saying "hush puppy". Until I dig deeper, I'm happy with that.

Whatever their origin, hushpuppies are delicious, super easy, and make a fun appetizer or side dish. During the fry, the exterior develops a wonderful crunchy texture from the cornmeal, while the inside stays moist. Hushpuppies are versatile. Make 'em plain and simple, or throw in all sorts of add-ins such as onion, spices, jalapeño, bacon bits, shrimp, or cheese.

The hushpuppies here celebrate a modest version, with the flavors that I remember from my hushpuppy slingin' days: chopped onion, cayenne, and tangy hot sauce. Roll the batter into corn dog shapes, spoon drop it into the hot oil, or do as I did and roll 'em into balls for that irresistible pop in your mouth effect. Dip 'em in the tangy-sweet remoulade and you'll be sweetly hushed yourself.

March 2014

Recipe Details

Buttermilk Hushpuppies Recipe

Active 15 mins

Total 15 mins

Serves 4 servings

Makes 16 hushpuppies

Cook Mode (Keep screen awake)

Ingredients

1 cup cornmeal
1/2 cup (2 1/2 ounces) all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
3/4 to 1 teaspoon salt (see note)
1/4 teaspoon cayenne
1 small onion, minced (about 1/4 cup)
1/2 cup plus 2 tablespoons buttermilk
1 tablespoon (1/2 ounce) unsalted butter, melted
1 teaspoon hot sauce
2 tablespoons chopped scallions (optional)
Oil for frying

Remoulade Sauce:

1/2 cup mayonnaise
1 teaspoon mustard
3/4 teaspoon sugar
1/4 teaspoon cayenne
1 teaspoon Worcestershire sauce
1 teaspoon fresh juice from one lemon
1 to 2 teaspoons hot sauce
1 tablespoon chopped scallions

Directions

Make Remoulade sauce: Stir all ingredients in a bowl until combined. Season to taste and set aside.
Make hushpuppies: Stir cornmeal, flour, sugar, baking powder, salt, and cayenne in a medium bowl. Add onion, buttermilk, melted butter, hot sauce, and scallions (if using), and then stir until just combined.
Pour oil into a heavy duty pot to 2 inches deep. Heat over medium high heat until temperature reaches 375°F. Working in batches, gently roll dough into golf ball-sized balls and carefully lower into hot oil using a slotted spoon. Take care not to crowd pot. Fry until golden brown and cooked through, turning with wooden spoon for even browning, 2 to 3 minutes. Serve warm hushpuppies plain or with remoulade dipping sauce.

Special Equipment

Heavy duty pot

Notes

For varying salt preferences, I've offered a range. I suggest starting with the lesser amount, tasting the batter or one you've fried, and then adding more salt if desired.

Nutrition Facts (per serving)
599	Calories
44g	Fat
47g	Carbs
6g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	599
% Daily Value*
Total Fat 44g	56%
Saturated Fat 7g	33%
Cholesterol 21mg	7%
Sodium 1061mg	46%
Total Carbohydrate 47g	17%
Dietary Fiber 3g	12%
Total Sugars 8g
Protein 6g
Vitamin C 4mg	19%
Calcium 198mg	15%
Iron 2mg	13%
Potassium 256mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.