hush puppies

tender on the inside, crisp on the outside, these hush puppies pack big cornbread flavor in every tasty bite!

'hush puppy hush yo mouth'.  sorry!  i can't help saying that whenever i make these tasty little balls of fried cornbread.  and that, essentially, is what hush puppies are.  

the method is super straight-forward:  mix up a thick cornbread batter, scoop or spoon it into hot oil & let it cook until tender and moist on the inside, and crispy and browned on the outside.  drain & salt 'em, and there you go!  you've just made hush puppies!

while there are different types of cornbread - sweet or savory, more cake-like or not - there are really only two ways to go when it comes to hush puppies: sweeter or savory.  on a recent trip to the outer banks of north carolina we had both, and i can definitely say that we are on team savory.  of course all hush puppies (and cornbread) contain some sugar, but the amount can very from a few teaspoons right on up to 1/4 cup. 

hush puppies have a fun little back story.  it is said that they get their name from hunters way down south, who, when cooking their cornbread at dinner would toss a bit to their dogs and say 'hush puppy'.  and so the name stuck.  

definitely give this southern classic a try (slathered with honey butter!) - it is well worth it!

recipe: hush puppies


  • 1 1/4 c white whole wheat flour (*all purpose works as well)
  • 3/4 c cornmeal
  • 2.5 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp sugar
  • scant 1/4 c finely chopped scallions - or finely chopped white onion
  • 3/4 - 1 c milk (we use almond but any type will do)
  • 1 flax egg (1T ground flax mixed with 3 Tbsp cold water) or 1 egg
  • canola oil 


  1. pour about 2 cups of oil into a deep skillet.  cast iron is traditional and works super well, but any type will do
  2. in a large bowl mix together the dry ingredients, including the scallions
  3. in a smaller bowl mix together the milk & flax egg
  4. combine the wet and dry, and let sit for 5 - 10 minutes
  5. heat the oil.  you'll know that it's hot enough when a tiny piece of batter sizzles and floats to the top, or when you dip the handle of a wooden spoon in and the oil bubbles around it
  6. using a 1/4 c measure, standard ice cream scoop or two large-ish spoons, gently scoop the batter into the oil, being sure not to crowd the pan (you will need to cook in batches).
  7. cook the hush puppies for about 5 - 7 minutes, flipping occasionally.  when they are golden brown, remove from the oil onto a paper towel - lined baking sheet.  sprinkle generously with salt
  8. serve hot, spread generously with honey butter, your fave dip or plain.  

honey butter:

  1. 1/2 c salted whipped butter, softened
  2. 3 Tbsp honey
  3. method:
  4. mix honey and butter together until smooth



h & s