Sweet Corn Hush Puppies
It’s just not a fish fry without a side of sweet corn hush puppies. This easy, Southern hush puppy recipe produces crispy, fluffy and golden delicious results.
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It’s against the rules of Southern etiquette to serve fried catfish without hush puppies. Walk into any establishment that boasts fried seafood on their menu and you can bet your first-born child it comes with a side of hush puppies. These crispy, fluffy sweet corn hushpuppies are a favorite side dish all across the Southeast.
How did hush puppies get their name?
Like the name implies, it all comes down to noisy canines. Two theories date back to the Civil War era. Slaves trying to escape to freedom carried small bits of fried cornmeal in their pockets, not only to eat along their journey, but to distract barking dogs that might lead to their capture. The second theory alludes that Confederate soldiers fed fried cornmeal to their dogs to keep them quiet.
Ingredients and tools you will need
A basic hush puppy recipe made of nothing more than fried cornmeal. Usually held together by a binder such as water or milk, they are fried in hot oil until puffy and golden brown. To make this recipe, you will need:
- Vegetable oil for frying
- 2 cups self-rising white cornmeal – I always have bag of self-rising white cornmeal in my freezer because that’s what I use to make my cornbread. Self-rising cornmeal already contains baking powder and salt, so no need to add those items separately.
- 1 tablespoon white granulated sugar
- ½ cup finely diced white onion
- 2 green onions green parts only, thinly sliced
- 1/2 cup whole kernel sweet corn – if using fresh corn kernels cut from the cob, you don’t have to cook it first.
- 1 large egg, lightly beaten
- ¾ cup milk
- Deep skillet or Dutch oven – at least 10 inches wide or larger.
How to Make Sweet Corn Hush Puppies
- Mix. In a large mixing bowl, add the sugar, diced white onion, sweet corn kernels and lightly beaten egg to the cornmeal. I also like to add one thinly sliced green onion (green parts only) for a little color.
- Add milk. Gradually add some milk, a little at a time, until the batter resembles thick pancake batter. You need to be able to scoop the dough into hot oil and have it hold its round shape, not spread out all over like a fritter.
- Heat the oil. Heat several inches of oil in a large skillet over medium-high heat. I prefer to use cast iron when frying anything. The oil needs to be heated to around 375 degrees F on a deep-fry thermometer. You can test the temperature with a thermometer, or gently drop a small bit of batter into the hot oil. If the dough sizzles immediately, it’s ready. If not, give it a few more minutes and try again. Trying to fry hush puppies in oil that’s too cool won’t yield that light, crispy texture.
- Fry. I use a small cookie scoop to spoon the hush puppy batter into the hot oil. It’s the ideal shape and size for the perfect hush puppy, which is about the size of a golf ball. You’ll only want to fry a few at a time. Overcrowding the skillet will not only drop the temperature of the oil, but it could also cause your delicious hush puppies to stick together.
- Strain. These cook up fast – about 2-3 minutes and they should be a deep golden brown! Strain the corn hush puppies from the hot oil with a slotted spoon and drain them on several layers of paper towels or newspaper. Serve hot with a side of comeback sauce for dipping.
Storage, freezing and reheating instructions
Storage. Once the homemade hush puppies have cooled completely, store them in a resealable plastic bag or airtight container fitted with a lid that’s lined with a paper towel to absorb any excess oil. Corn hush puppies can be stored in the fridge for 3-5 days.
Freezing. Place any leftover hush puppies on a single layer on a baking sheet. Place the sheet on a flat surface in the freezer and allow the hush puppies to freeze for a couple of hours until solid. Then store the frozen hush puppies in a resealable plastic bag or freezer container with a lid for up to three months.
Reheating. Homemade hush puppies can be reheated to crispy perfection in just a few minutes in the oven. Preheat the oven to 350 degrees. Arrange the hush puppies on a baking sheet and pop them in the oven. If cooking from the fridge, toast the hush puppies for about 2-4 minutes until crisp. If reheating from frozen, give them about 7-10 minutes.
Frequently asked questions
Yes, you can use either. If using canned corn, be sure to drain the liquid. If using frozen corn, you don’t have to thaw the corn first.
You will need to use an oil with a high smoke point. Some good other options would be peanut oil, soybean oil, corn oil, or canola oil. Do not use olive oil.
Yes, you can use yellow cornmeal without a significant change to the recipe.
You can make your own by self-rising cornmeal by combining two tablespoons of baking powder, one teaspoon of salt and 1 1/2 cups plus 1/3 cup of regular cornmeal.
No, the term air fryer is a misconception. It is not actually a fryer but a small countertop convection oven. The cornmeal batter for this Southern hush puppie recipe is not thick enough to hold its shape in an air fryer.
I wouldn’t recommend it. I can’t say how well they would hold up to freezing and thawing if they weren’t cooked all the way through.
Serve hush puppies with
- Fried Catfish
- Oven Baked Barbecue Chicken
- BBQ Pork Ribs with Apricot Bourbon Sauce
- Coca-Cola Chicken Drumsticks
- Maple Glazed Pork Loin Chops
- Coca-Cola Brisket
More Southern sides you might enjoy
Sweet Corn Hush Puppies
Ingredients
- Canola or vegetable oil
- 2 cups self-rising white cornmeal
- 1 tablespoon white granulated sugar
- ½ cup finely diced white onion
- 2 green onions green parts only, thinly sliced
- 1/2 cup whole kernel sweet corn
- 1 large egg lightly beaten
- ¾ cup milk
Instructions
- Combine the cornmeal, sugar, onions, corn and egg in a large mixing bowl.
- Gradually stir in the milk (you may not use all of it, just until the batter is wet and the consistency of thick pancake batter).
- Heat several inches of oil in a large skillet or Dutch oven over medium-high heat. Use a thermometer to measure when the oil reaches 375 degrees. If you don’t have a thermometer, spoon a small amount of batter into the hot oil. If it sizzles immediately, the oil is ready.
- Reduce the heat to medium. Carefully spoon heaping tablespoonfuls of batter into the hot oil. Fry just a few hush puppies at a time and don’t overcrowd the pan. Fry hush puppies for 2-3 minutes until they are puffed and golden brown on all sides.
- Strain the hushpuppies from the oil and drain on paper towels. Serve warm.
I wouldn’t recommend it. I can’t say how well they would hold up to freezing and thawing if they weren’t cooked all the way through. And you would definitely need to thaw them before frying or the ice crystals will cause the oil to pop all over the place.
YOU MENTIONED BAKING AS A REHEAT OPTION. IF YOU ARE MAKING LARGE BATCHES, COULD YOU PAR FRY AND FREEZE THESE?
No, I’m sorry. I don’t mention baking in the post or in the recipe. You have to fry these.
I thought it said you could bake them but the recipe says fry in oil