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Hush Puppies

makes 3 dozen

Fried cornmeal hush puppies are crunchy on the outside and fluffy on the inside, enriched with grated onion and buttermilk. A large amount of baking powder ensures that these bite-sized treats fry up light and airy.


Vegetable oil for frying
1 cup cornmeal
1 cup all-purpose flour
3 tablespoons baking powder
1 tablespoon sugar
1 teaspoon sea salt
3/4 cup grated onion, drained
1/2 cup buttermilk
1 egg


prep: 5 minutes
total: 30 minutes


mixing bowl
wooden spoon
large saucepan
deep-frying thermometer
slotted spoon
paper towels


1. Heat a large, heavy-bottomed saucepan with 2 inches of vegetable oil to 350F over medium-high heat.

2. While the oil is heating, in a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, sugar and sea salt with a fork; mix well.

3. Mix the buttermilk and the egg together. Toss the grated onion in the dry ingredients and then stir in the buttermilk and egg mixture; the dough should be light and fluffy -- a little more buttermilk or water may be added if the dough is too dry. 

4. When the oil is up to temperature, drop the dough by rounded tablespoons into the hot oil. Alternately, roll the dough in slightly moistened hands into the traditional oblong shape and fry until puffed up and golden brown -- turning once or twice, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

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