Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup milk
- 1/4 cup water
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 2 tablespoons coconut oil
- 1/2 cup finely chopped onion
- 1/2 cup jalapeños, seeded and chopped (optional)
- Vegetable oil for frying
Instructions
- Heat vegetable oil in a deep skillet or pot to 175°C (350°F).
- In a large bowl, mix cornmeal, flour, sugar, baking powder, salt, black pepper, and garlic powder.
- In another bowl, whisk together milk, water, egg, melted butter, and coconut oil.
- Pour wet ingredients into dry ingredients and stir until a thick batter forms.
- Fold in chopped onion and jalapeños if using.
- Drop spoonfuls of batter into hot oil in batches.
- Fry for 2–3 minutes, turning occasionally, until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm.
Notes
- Do not overmix the batter to keep hush puppies light and fluffy.
- Ensure oil is hot enough to prevent soggy or falling-apart hush puppies.
- Add herbs or cheese for extra flavor variations.
- Bake or air fry for a lighter alternative, though texture may differ.
- Best served fresh and warm for optimal crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 5 hush puppies
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
