Ingredients
- 1 box Jiffy corn muffin mix
- 1/2 cup onion, finely grated
- 5 tablespoons buttermilk
- 1 large egg, beaten
- 1 tablespoon all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- In a large bowl, combine the corn muffin mix, flour, sugar, garlic powder, and black pepper.
- Add the grated onion, beaten egg, and buttermilk. Stir gently until fully combined. The batter should be thick but scoopable.
- Heat about 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).
- Using a spoon or small cookie scoop, carefully drop portions of batter into the hot oil.
- Fry in batches for 2 to 3 minutes per side, or until golden brown and cooked through.
- Remove with a slotted spoon and place on paper towels to drain excess oil.
- Serve warm with butter, honey, tartar sauce, or your favorite dipping sauce.
Notes
- Do not overcrowd the pan while frying to maintain even cooking.
- Buttermilk gives the hush puppies a softer texture and richer flavor.
- Add jalapeños or cheddar cheese for extra flavor variations.
- Reheat leftovers in the oven or air fryer for best crispiness.
- Freeze cooked hush puppies for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
