Side Dish: United States – Maryland – Hush Puppies

Serving Size: 6

Approximate Time

Prep 25 min

Cook 20 min

Additional 10 min

Total 55 min

Ingredients

- 2 cups (320 g) yellow cornmeal, medium- or stone-ground
- 1 cup (125 g) all-purpose flour
- 1 tbsp (12 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 2 tsp (4.6 g) Old Bay seasoning
- 1 small yellow onion, finely chopped, about 4 oz (115 g)
- 2 scallions (green onions), thinly sliced, about 1.5 oz (45 g)
- 1 jalapeño, seeded and finely chopped (optional), about 1 oz (30 g)
- 1 large egg, approx. 50 g
- 1 cup (240 ml) buttermilk
- 2 tbsp (30 g / 30 ml) melted butter (optional, for richness)
- 4 cups (960 ml) neutral frying oil (vegetable, canola, or peanut), for deep frying
- Up to 2 tbsp (30 ml) water, only if batter is too thick

Instructions

Short Description:
Crisp, golden-fried cornmeal fritters flavored with sweet onion and Old Bay seasoning—classic Maryland hush puppies served as a savory side to seafood or barbecue.

Regional Notes:
This Maryland version folds in Old Bay seasoning for a signature Chesapeake Bay flavor; compared with more neutral Southern hush puppies, the Old Bay adds celery, paprika, and other spices that echo local seafood traditions. Finely chopped onion (and optional jalapeño or scallion) keeps the interior moist and flavorful.

1. In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, and Old Bay until evenly combined.
2. Stir in the finely chopped onion, sliced scallions, and chopped jalapeño (if using) so the vegetables are evenly distributed in the dry mix.
3. In a separate bowl whisk the egg, buttermilk, and melted butter. Pour the wet mixture into the dry ingredients and stir gently until just combined; a few small lumps are fine. If the batter seems excessively stiff, add up to 2 tbsp (30 ml) water to reach a thick spoonable dropping consistency (similar to muffin batter). Do not overmix.
4. Let the batter rest at room temperature for 10 minutes to hydrate the cornmeal; this improves texture.
5. Meanwhile, heat the oil in a deep pot or Dutch oven to 350°F (175°C). Use a deep-fry thermometer to maintain temperature; adjust heat to hold 350°F (175°C) while frying.
6. Using two spoons or a small cookie scoop (~1 tbsp/15 ml capacity), drop rounded spoonfuls of batter carefully into the hot oil, working in batches to avoid overcrowding (4–6 hush puppies per batch depending on pot size). Fry 2–3 minutes, turning as needed, until evenly golden brown and cooked through.
7. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Sprinkle a light pinch of salt or a touch more Old Bay while hot, if desired.
8. Keep finished hush puppies warm in a 200°F (95°C) oven while you finish remaining batches. Serve hot as a side to fried fish, crab cakes, or barbecue.