Ingredients
- 1 box Jiffy cornbread mix
- 1/2 cup grated onion
- 5 tablespoons buttermilk
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Oil for frying
Instructions
- Heat oil in a deep skillet or fryer to 175°C (350°F).
- In a bowl, mix cornbread mix, flour, sugar, garlic powder, black pepper, and salt.
- Add grated onion, egg, and buttermilk. Stir until a thick batter forms without overmixing.
- Carefully drop spoonfuls of batter into the hot oil.
- Fry in batches for 2 to 3 minutes per side until golden brown and crispy.
- Turn occasionally for even cooking.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm.
Notes
- Avoid overcrowding the pan to maintain oil temperature.
- Do not overmix the batter to keep hush puppies light and fluffy.
- Add cheese, herbs, or spices for variation.
- Baking is possible at 200°C (400°F), but texture will be less crispy.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven for best crispiness; avoid microwaving.
- Freeze for up to 2 months and reheat directly from frozen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Deep Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 hush puppies
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
