Ingredients
- 1 box (8.5 ounces) cornbread mix
- 1 cup finely grated onion
- 5 tablespoons buttermilk
- 1 large egg
- 1 tablespoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 2 to 3 cups vegetable oil (for frying)
Instructions
- Heat about 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 350°F (175°C).
- In a large bowl, combine cornbread mix, flour, baking powder, sugar, garlic powder, black pepper, and salt. Stir until evenly mixed.
- Add grated onion, buttermilk, and egg to the dry ingredients. Stir gently until a thick batter forms. Do not overmix.
- Carefully drop tablespoon-sized spoonfuls of batter into the hot oil, avoiding overcrowding.
- Fry for 2 to 3 minutes per side, turning occasionally, until golden brown and cooked through.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm with your favorite dipping sauce or alongside seafood, barbecue, or chili.
Notes
- Ensure oil reaches 350°F to prevent greasy hush puppies.
- Avoid overmixing to keep the texture light and fluffy.
- Bake at 400°F for 12–15 minutes in a mini muffin tin for a lighter option.
- Store in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat in a 350°F oven or air fryer to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 4 hush puppies
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
