Hush puppies are a beloved Southern classic, known for their crispy golden exterior and soft, flavorful interior. These little cornmeal fritters are often served as a side dish with fried fish, barbecue, or seafood, but they’re delicious enough to enjoy all on their own. This version uses Jiffy cornbread mix, which makes the preparation quick, consistent, and extra flavorful. With just a handful of ingredients and a few minutes of frying, you’ll have a plate of warm, irresistible hush puppies ready to enjoy.
The beauty of hush puppies lies in their simplicity. They take pantry-friendly ingredients and transform them into a comforting, bite-sized snack or side. Adding grated onion to the batter infuses them with a savory depth, while optional garlic powder brings a subtle kick. Whether you serve them plain, with honey butter, or alongside a dipping sauce, hush puppies are always a crowd-pleaser.
Ingredients
- 1 box Jiffy cornbread mix
- ½ cup onion, grated
- 1 egg
- ⅓ cup milk
- ½ teaspoon garlic powder (optional)
- Salt and pepper to taste
- Oil for frying
Instructions
Step 1: Prepare the batter
In a medium bowl, combine the Jiffy mix, grated onion, egg, milk, and garlic powder if using. Stir gently until the ingredients are just combined. It’s important not to overmix the batter, as that can make the hush puppies tough. The mixture should be thick but scoopable.
Step 2: Heat the oil
In a deep skillet or heavy-bottomed pot, pour in enough oil to reach a depth of about two inches. Heat the oil to 350°F (175°C). If you don’t have a thermometer, you can test the temperature by dropping in a small bit of batter. If it sizzles immediately and rises to the surface, the oil is ready.
Step 3: Scoop and fry
Using a small spoon or cookie scoop, carefully drop spoonfuls of the batter into the hot oil. Avoid overcrowding the pan so the hush puppies can fry evenly without sticking together.
Step 4: Cook until golden
Fry the hush puppies for two to three minutes on each side, turning as needed, until they are golden brown and crisp. They should puff up slightly as they cook, creating a tender center.
Step 5: Drain and serve
Remove the hush puppies with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve them warm for the best texture and flavor.
Serving ideas
Hush puppies pair wonderfully with fried fish, shrimp, or barbecue. They also make a great snack with dipping sauces like spicy aioli, ranch dressing, or honey mustard. For a sweet-savory twist, serve them with honey butter or a drizzle of maple syrup. Their versatility makes them a great addition to both casual meals and festive gatherings.
Tips and variations
If you like extra crunch, stir a handful of finely chopped green onions or diced jalapeños into the batter. This adds freshness and a touch of heat.
For a cheesy version, mix in a quarter cup of shredded cheddar cheese before frying. The melted cheese adds richness and makes the hush puppies even more indulgent.
If you want them extra crispy, make sure the oil is at the right temperature. Too low and they’ll absorb oil, becoming greasy. Too high and they’ll brown too quickly on the outside while staying raw in the center.
For smaller, bite-sized hush puppies, use a teaspoon to drop the batter. They’ll cook faster and make perfect little nibbles for dipping.
Storage and reheating
Hush puppies taste best fresh from the fryer, but you can store leftovers in an airtight container in the refrigerator for up to two days. To reheat, place them in a 350°F (175°C) oven for about 8–10 minutes to restore their crispness. Avoid reheating in the microwave, as it will make them soft.
If you’d like to prepare them ahead of time, mix the dry ingredients with the onion in one bowl and whisk the wet ingredients in another. When you’re ready to fry, simply combine the two mixtures and proceed with the recipe.
Why they’re called hush puppies
There are several stories about the origin of hush puppies. One popular tale suggests that fishermen and hunters would fry leftover cornmeal batter and toss the fritters to their dogs to “hush the puppies.” Over time, the name stuck, and these crispy bites became a staple of Southern cooking. Regardless of the exact history, hush puppies remain a beloved tradition at fish fries, cookouts, and family gatherings.
Final thoughts
Homemade hush puppies made with Jiffy cornbread mix are the perfect example of how simple ingredients can create something truly delicious. They’re quick to prepare, golden and crisp on the outside, soft on the inside, and endlessly adaptable. Serve them with seafood, barbecue, or just on their own with a dipping sauce, and you’ll have a side dish that’s sure to disappear fast. Once you try making them at home, you’ll see just how easy it is to recreate this Southern classic in your own kitchen.