Step by step

Method

4 steps

1. 1

   Heat 2 inches neutral oil in a heavy pot to 350–365°F. Whisk 1½ cups cornmeal with ½ cup flour, 1 tablespoon sugar (optional), 1½ teaspoons baking powder, 1 teaspoon salt, ½ teaspoon black pepper, and optional ½ teaspoon cayenne or Cajun seasoning. Dice ½ small onion or a few scallions very fine.

2. 2

   Stir in 1 beaten egg and about ¾–1 cup buttermilk or milk until you get a thick drop-batter — it should hold a spoon scoop, not pour like pancake batter. Fold in the onion. Rest 5 minutes so the cornmeal hydrates.

3. 3

   Drop tablespoon scoops into hot oil (don't crowd). Fry 2–3 minutes, turning once, until deep golden and cooked through — they should sound hollow when tapped and not feel doughy inside. Drain on a rack; salt lightly while hot.

4. 4

   Serve right away with fried fish, shrimp, or BBQ and a little honey butter or remoulade. You want crispy golden hush puppies with a moist cornmeal crumb — not greasy balls or raw doughy centers.