Enjoy a southern classic with this fish-fry hush puppies recipe

If you’re looking for homemade southern style hush puppies that cook up golden and tender every time, this scratch-made version is as easy as it gets. Using sweet creamed corn, sliced green onions, and seasoned cornmeal mix, you can have a fresh batch ready to eat with your fried catfish in just 20 minutes!

Ingredients

• 2 cups self-rising cornmeal mix
• 2 tablespoons self-rising flour
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 can cream-style corn 15 ounces, liquid and all
• 3 tablespoons milk
• 2-3 chopped green onions
• vegetable oil enough for about 2 inches in the pan

Instructions

1. Place the cornmeal mix, flour, onion powder, and black pepper in a medium bowl and stir to combine.
2. Add the entire can of corn, milk, and onions to the mixing bowl next. Stir until well combined.
3. In a medium saucepan, heat two inches of oil over medium-high heat. When you drop a pinch of flour in the oil and it sizzles you’ll know the oil is ready.
4. Carefully drop spoonfuls of the hush puppy batter into the oil and allow to cook, turning as needed, until golden brown on both sides. Remove to a paper towel-lined plate and repeat until all batter is used.

Notes

Use the whole 15-ounce can of cream-style corn, liquid included. The thick starch binds the batter and creates a soft, tender center without extra eggs.

Give the dry cornmeal mix a few minutes to absorb the liquids before frying. This prevents gritty bites and keeps the batter from breaking apart in hot oil.

Keep a small bowl of cold water near the stove and dip your spoon or mini cookie scoop before scooping batter so it glides right into the oil without sticking.

Avoid overcrowding the pan so the oil temperature doesn’t drop. Frying 4 to 5 hush puppies at a time ensures a deep golden, crispy crust without absorbing excess oil.