Name: Homemade Hush Puppies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Southern
Ingredients: 1 box Jiffy cornbread mix; ½ cup onion, grated; 1 egg; ⅓ cup milk (or as needed for consistency); ¼ cup all-purpose flour (optional, for thicker texture); Oil for frying (vegetable or canola works best)

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These Homemade Hush Puppies are crispy on the outside, fluffy on the inside, and packed with sweet cornbread flavor and just the right amount of oniony bite. I love making these as a classic Southern side dish, especially with fried fish, barbecue, or any comfort food spread. With just a few simple ingredients and quick prep, they’re always a hit.

Why You’ll Love This Recipe

I love how easy and quick these hush puppies are to throw together. Using Jiffy cornbread mix keeps it simple while still giving that sweet, golden cornbread flavor. The grated onion adds a savory punch, and when fried to perfection, each bite has a crunchy edge and a tender middle. They’re crowd-pleasers, freezer-friendly, and made for dipping.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box Jiffy cornbread mix
½ cup onion, grated
1 egg
⅓ cup milk (or as needed for consistency)
¼ cup all-purpose flour (optional, for thicker texture)
Oil for frying (vegetable or canola works best)

Directions

In a medium bowl, I combine the Jiffy cornbread mix, grated onion, egg, and milk. I stir just until everything is blended—being careful not to overmix. If the batter feels too loose, I stir in a bit of flour to thicken it up.
I let the batter rest while I heat oil in a deep skillet or pot to 350°F (175°C)—enough oil to deep-fry small scoops of batter.
Using a spoon or small scoop, I drop heaping spoonfuls of the batter into the hot oil. I fry in batches to avoid overcrowding.
I fry each hush puppy for about 2–3 minutes per side, until they’re golden brown and crisp on all sides.
I remove them with a slotted spoon and drain on paper towels. I serve them warm, with dipping sauces like honey butter, spicy mayo, or tartar sauce.

Servings and timing

This recipe makes about 12 hush puppies, depending on size.

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Cheesy: I add shredded cheddar to the batter for a cheesy version.
Spicy: I mix in minced jalapeño or a dash of cayenne for a little heat.
Herbed: I toss in chopped chives or parsley for freshness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I bake them at 350°F for about 10 minutes or use the air fryer to keep them crispy. I don’t recommend microwaving—they lose that perfect crunch.

FAQs

Can I bake hush puppies instead of frying?

Yes, but they won’t get as crispy. I bake them in a mini muffin tin at 375°F for about 15–18 minutes.

Can I make them ahead of time?

Definitely. I mix the batter ahead, store it in the fridge, and fry just before serving.

Why are my hush puppies dense?

Overmixing the batter or using too much liquid can make them dense. I mix gently and use just enough milk to get a scoopable texture.

Can I freeze hush puppies?

Yes! I freeze them after frying and reheat in the oven or air fryer. They keep well for up to 1 month.

What do hush puppies go well with?

I usually serve them with fried fish, coleslaw, BBQ, or even a Southern-style breakfast.

Conclusion

These Homemade Hush Puppies are simple, nostalgic, and so satisfying. Whether I serve them as a side dish or just snack on a few with some sauce, they never disappoint. Crispy, golden, and full of flavor—this is Southern comfort food at its best.