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


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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

How to Make Jeanne's Hush Puppies


  • 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.

Printable Recipe Card

About Jeanne's Hush Puppies

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

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