Jeanne's Hush Puppies

Jeanne Benavidez


I made 6 batches of this mixture for a fish fry with friends. There wasn't a single hush puppy left. I had several requests for my recipe. These are great dipped in tarter sauce or even ranch dressing. This is a photo that I found on the internet. I haven't taken any pictures of my recipes yet.

★★★★★ 1 vote
15 Min
1 Hr
Deep Fry


1 1/2 c
yellow cornmeal
3/4 c
all purpose flour
1 Tbsp
baking powder
1/4 Tbsp
baking soda
1 Tbsp
garlic salt
1/4 c
ceyenne pepper (optional)
1 medium
onion, finely chopped
jalapeno peppers, finely chopped (i use 6 to 8 peppers because i like the heat.)
1 to 2 c
buttermilk (more or less to make thick batter)
large egg
1 qt
peanut oil for frying


1Heat oil to 365 degrees.
2Mix all ingredients until blended well. Use 1 to 2 cups of buttermilk, more or less as needed for a thick batter...not runny like pancake batter but not as stiff as cookie dough. The amount of milk used will be determined by several factors...humidity, temperature, etc.
3Drop mixture into oil by spoonful or small cookie/ice cream scoop and cook until they float and are a golden brown, approximately 3 to 4 minutes. Cook in small batches, five or six at a time. For a more crunchy effect cook until dark brown.
4HINT: Mix all dry ingredients store in an airtight container. Will keep for about 6 months.
Can be used to coat fish, clams, oysters or other seafood. Simpy place adequate amount into a Ziploc bag and shake seafood pieces in bag until coated.
Dredge seafood pieces in an egg wash, then roll in hush puppy mix for a thicker coating.

About this Recipe

Main Ingredient: Bread
Regional Style: Southern
Hashtags: #Breads, #Hushpuppies