Name: Homemade Hush Puppies
Prep time: 10 min
Cook time: PT-488366H50M30S
Total time: 25 min
Cuisine: Southern
Ingredients: 1 box Jiffy cornbread mix (8.5 oz); ½ cup grated onion (about half a medium onion); ⅓ cup milk or water (enough to form a thick batter); Optional: pinch of salt, black pepper, garlic powder, or chopped scallions; Oil for frying

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Sometimes the simplest recipes turn out to be the most satisfying—and these Homemade Hush Puppies are the perfect example. Crispy on the outside, tender and flavorful inside, these little golden bites are my go-to side for fried fish, BBQ, or even just a cozy Southern-style dinner. I love how fast they come together with just a few pantry staples, yet they always steal the show on the table.

Why You’ll Love This Recipe

Quick and Easy: I can have these hush puppies ready in under 30 minutes with just a handful of ingredients.
Crispy and Tender: The outside gets beautifully golden and crisp, while the inside stays soft and flavorful.
Perfectly Savory: Grated onion gives them that classic Southern flavor I crave in every bite.
Versatile Side Dish: They pair well with fried chicken, catfish, barbecue, and more.
Crowd Favorite: Whether I serve them at a cookout or dinner party, they’re always gone in minutes.

Ingredients

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

Jiffy cornbread mix – 1 box (8.5 oz)
onion – ½ cup, grated (about half a medium onion)
milk or water – about ⅓ cup (enough to bring the batter together; see directions)
optional add-ins – pinch of salt, black pepper, garlic powder, or chopped scallions (if desired)
oil – for frying

Directions

I start by heating about 2 inches of oil in a deep skillet or saucepan over medium-high heat. I aim for the oil to reach 350°F (175°C) before frying.
In a mixing bowl, I combine the Jiffy cornbread mix and grated onion.
I slowly stir in just enough milk or water—usually around ⅓ cup—to create a thick, scoopable batter. I want it thicker than pancake batter but not dry.
If I’m adding seasonings or extras (like garlic powder or scallions), I mix those in now.
Once the oil is hot, I drop heaping teaspoons of batter into the oil, a few at a time, being careful not to overcrowd the pan.
I fry the hush puppies for about 2–3 minutes per side, turning them once they’re golden brown.
When they’re done, I remove them with a slotted spoon and drain them on a paper towel-lined plate.
I serve them hot—usually with a side of honey butter, tartar sauce, or a spicy remoulade.

Servings and timing

Servings: About 12–16 hush puppies
Prep Time: 10 minutes
Cook Time: 10–15 minutes
Total Time: Around 25 minutes

Variations

Add cheese: A bit of shredded cheddar takes these to another level.
Spice them up: I sometimes stir in minced jalapeños or a pinch of cayenne.
Use green onion: Swapping grated white onion for finely chopped green onions adds color and flavor.
Sweet twist: A touch of sugar or a drizzle of honey over the top can bring out the corn’s natural sweetness.

Storage/Reheating

Refrigerate: I store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: They freeze well—just cool them completely first. I reheat them straight from the freezer in the oven or air fryer.
Reheat: I prefer reheating them in the oven or toaster oven at 375°F for about 8–10 minutes to keep them crispy. The microwave works too but makes them softer.

FAQs

Can I make the batter ahead of time?

I try to fry the hush puppies soon after mixing the batter, as the leavening agents in the mix are most effective fresh. If I need to prep ahead, I mix the dry and wet ingredients separately and combine just before frying.

What kind of oil is best for frying hush puppies?

I use a neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil.

Can I bake or air fry them?

Yes, but they’ll have a different texture. Baking at 400°F for about 12–15 minutes works, though the outside won’t be as crisp. Air frying at 375°F for 8–10 minutes (lightly sprayed with oil) is a better alternative if I want a crispier result.

Why are my hush puppies falling apart in the oil?

This usually means the batter is too thin. I adjust by adding a bit more cornbread mix until it holds its shape better.

Can I use other cornbread mixes?

Jiffy is my favorite for its sweet, tender crumb, but any similar boxed mix should work. I just keep an eye on consistency and sweetness levels.

Conclusion

These Homemade Hush Puppies are proof that the best dishes don’t have to be complicated. With just a box of mix, some grated onion, and a splash of milk, I can whip up a comforting, Southern-style side that’s full of flavor and impossible to resist. They’re quick, golden, and always hit the spot—whether I’m serving them with a full meal or just enjoying a few on their own.