Side Dish: United States – Florida — Southern United States – Hush Puppies

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

- 1 cup (120 g) yellow cornmeal
- 3/4 cup (95 g) all-purpose flour
- 1 tbsp (15 ml) granulated sugar
- 2 tsp (10 ml) baking powder
- 1/2 tsp (2.5 ml) baking soda
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) ground black pepper
- 1/4 tsp (1.25 ml) cayenne pepper (optional)
- 3/4 cup (180 ml) buttermilk
- 1 large egg, approx. 50 g
- 2 tbsp (30 ml) melted butter
- 1 cup (160 g) fresh sweet corn kernels (from about 2 small ears), or thawed frozen corn
- 1 jalapeño, seeded and finely diced (approx. 20 g); keep seeds for extra heat if desired
- 1/4 cup (40 g) finely diced sweet onion (Vidalia or similar)
- 2 tbsp (30 ml) chopped fresh parsley or 2 green onions, thinly sliced (about 20 g)
- 4 cups (960 ml) vegetable oil or peanut oil, for frying
- Flaky sea salt, for finishing

Instructions

Short Description:
Crisp, golden-fried cornmeal balls flavored with sweet Florida corn and bright jalapeño heat, served hot as a classic Southern side. These hush puppies are tender inside with a crunchy exterior and a hint of sweetness from fresh corn.

Regional Notes:
This Florida version highlights local sweet corn—lightly sautéed or charred—folded into the batter and brightened with diced jalapeño for a Gulf Coast touch. Compared with more neutral hush puppies elsewhere in the South, these emphasize fresh corn sweetness and a touch of heat.

1. Prep the corn and aromatics: If using fresh corn, cut kernels from the cobs. In a small skillet over medium-high heat, add 1 tsp (5 ml) butter and sauté the corn kernels until lightly browned and just charred in spots, 3–4 minutes. Remove to a bowl and let cool. Stir in the diced jalapeño and diced sweet onion; set aside.
2. Mix dry ingredients: In a large bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, kosher salt, black pepper, and cayenne (if using) until evenly distributed.
3. Combine wet ingredients: In a separate bowl whisk the buttermilk, egg (approx. 50 g), and melted butter until smooth.
4. Make the batter: Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix. Fold in the sautéed corn, jalapeño, onion, and parsley or sliced green onions. The batter should be thick but spoonable—if it seems too dry, add up to 1–2 tbsp (15–30 ml) extra buttermilk.
5. Heat the oil: In a heavy Dutch oven or deep fryer, pour oil to a depth of about 2–3 inches (5–7.5 cm). Heat to 350°F (175°C) and stabilize with a deep-fry thermometer.
6. Fry the hush puppies: Using a small cookie scoop or two spoons, drop rounded tablespoons of batter (about 3/4–1 tbsp / 20–25 g each) into the hot oil without overcrowding. Fry in batches, turning as needed, until deep golden brown and cooked through, about 2½–3½ minutes per batch.
7. Drain and season: Remove hush puppies with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Immediately sprinkle with flaky sea salt.
8. Keep warm and serve: If making multiple batches, keep finished hush puppies warm in a single layer in a 200°F (95°C) oven. Serve hot as a side to fried fish, barbecue, or other Southern mains.