Ingredients
Equipment
Method
- Step 1: Mix It Up: In a large bowl, grab your Jiffy Cornbread Mix, that beautifully grated onion, the creamy buttermilk, your beaten egg, the trusty panko bread crumbs, all-purpose flour, salt, black pepper, and baking powder. Now, with a spatula or spoon, gently mix everything until it's just combined. You don't want to overmix here, or your hush puppies might get tough. A few lumps are totally okay!
- Step 2: Heat the Oil: Pour about 2-3 inches of oil into a deep fryer or a large, heavy-bottomed pot. My go-to is a Dutch oven for this kind of frying. Heat that oil up to a steady 350°F (175°C). A thermometer is your best friend here, as maintaining the right temperature is crucial for perfectly cooked (not greasy!) hush puppies.
- Step 3: Drop 'Em In: Once your oil is at temperature, it's time for the fun part! Using a small spoon or a miniature cookie scoop (this is my secret for uniform hush puppies), carefully drop spoonfuls of the batter into the hot oil. Be gentle and work in batches so you don't overcrowd the pot. Overcrowding will drop the oil temperature and lead to soggy hush puppies – and nobody wants that!
- Step 4: Fry to Golden Perfection: Let those beauties fry, turning them occasionally with a slotted spoon or spider, until they are gloriously golden brown all over and cooked through. This usually takes about 3-4 minutes per batch. You’ll see them puff up nicely.
- Step 5: Drain & Repeat: Once they're done, scoop them out with your slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil. This helps keep them extra crispy. Continue with the remaining batter, always making sure your oil temperature stays consistent between batches.
- Step 6: Serve Warm: The best hush puppies are warm hush puppies! Serve them up right away and watch them disappear.
Notes
Substitutions & Additions: Spice it up by adding a pinch of cayenne pepper, a dash of hot sauce, or chopped fresh jalapeños to the batter. For cheesy goodness, stir in 1/4 cup of shredded cheddar or pepper jack cheese. Add a lovely fresh note with a tablespoon of finely chopped fresh chives or parsley. For extra corn flavor and texture, fold in 1/4 cup of drained canned corn kernels (or fresh corn!). If you don't have buttermilk, make your own by adding 1/2 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it up to the 1/2 cup line with regular milk, and letting it sit for 5 minutes until it slightly curdles.
Serving Suggestions: While amazing on their own, hush puppies pair well with various dipping sauces such as tartar sauce, remoulade, a honey butter drizzle, or just a squeeze of fresh lemon. They are fantastic with fried fish, shrimp, grilled chicken, barbecue pulled pork, or chili.
Tips for Success: Do not overmix the batter; mix until just combined, even if there are a few small lumps, to prevent tough hush puppies. Monitor oil temperature precisely with a deep-fry thermometer, maintaining 350°F (175°C), to avoid greasy or burnt results. Fry in batches to prevent overcrowding and ensure consistent oil temperature and crispness. Always transfer fried hush puppies to a wire rack set over paper towels to drain thoroughly and maintain crispiness.
Prep Ahead: You can whisk together all the dry ingredients (Jiffy mix, panko, flour, salt, pepper, baking powder) a day or two in advance and store them in an airtight container. Add the wet ingredients and grated onion just before frying.
How to Store & Reheat: While best fresh, cooked hush puppies can be stored in an airtight container in the refrigerator for up to 2-3 days. For longer storage, cool completely, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat and restore crispiness, avoid the microwave. Reheat refrigerated hush puppies in an oven or air fryer at 350°F (175°C) for about 5-10 minutes, or 10-15 minutes for frozen, until heated through and crispy.
Air Fryer Method: For a healthier, still-crispy version, lightly spray the formed batter with oil and air fry at 375°F (190°C) for 10-15 minutes, flipping halfway, until golden brown and cooked through.