Side Dish: United States – Alabama, Southern United States – Hush Puppies

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 min

Additional 10 min

Total 28 min

Ingredients

- 1 1/2 cups (180 g) yellow cornmeal, medium grind  
- 3/4 cup (95 g) all-purpose flour  
- 1 tbsp (12 g) granulated sugar  
- 2 tsp (8 g) baking powder  
- 1 tsp (6 g) kosher salt  
- 1/4 tsp (0.5 g) cayenne pepper (optional, for extra heat)  
- 1 small yellow onion, finely diced (about 1 cup / 150 g)  
- 1 jalapeño, seeded and finely diced (approx. 25–30 g) — leave seeds if you prefer more heat  
- 1 large egg (approx. 50 g)  
- 1 cup (240 ml) buttermilk  
- 2 tbsp (30 ml) melted unsalted butter or neutral oil  
- 4 cups (950 ml) vegetable oil or peanut oil, for frying (amount may vary based on pan)

Instructions

Short Description:
Crisp, golden-fried cornmeal fritters flavored with sweet onion and jalapeño for a slight spicy kick—classic Alabama-style hush puppies served as a Southern side.

Regional Notes:
This Alabama variation uses yellow cornmeal, plenty of diced onion, and a fresh jalapeño for a characteristic warm, slightly spicy flavor that sets it apart from milder Gulf Coast or Carolinas versions. The batter is kept moist with buttermilk for a tender interior and deep-fried until deeply golden.

1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cayenne (if using) until evenly combined.  
2. Stir in the diced onion and jalapeño so they are distributed through the dry mix.  
3. In a separate bowl, whisk the egg, buttermilk, and melted butter (or oil) until blended.  
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; batter should be thick but spoonable. Do not overmix. Let the batter rest 8–10 minutes to hydrate the cornmeal.  
5. While the batter rests, heat the frying oil in a heavy skillet or Dutch oven to 365–375°F (185–190°C). Use enough oil to allow the hush puppies to float (about 2–3 inches / 5–7 cm deep).  
6. Once the oil reaches temperature, use a small cookie scoop or two spoons to drop rounded tablespoons of batter into the oil, spacing them so they do not touch. Fry in batches to avoid overcrowding.  
7. Fry each batch until deep golden brown, about 2–3 minutes, turning once with a slotted spoon for even color. Adjust heat as needed to maintain 365–375°F (185–190°C).  
8. Transfer cooked hush puppies to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.  
9. Serve hot as a side alongside fried fish, barbecue, or a Southern plate. Makes about 24 hush puppies (serves 6).