Side Dish: United States – Cajun and Creole Louisiana – Hush Puppies

Serving Size: 6

Approximate Time

Prep 35 min

Cook 15 min

Additional 10 min

Total 1 hr

Ingredients

- 1 cup (120 g) medium-ground yellow cornmeal
- 1/2 cup (60 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) cayenne pepper
- 1 tsp (3 g) Creole seasoning
- 1 large egg (approx. 50 g)
- 1 cup (240 ml) buttermilk
- 1 small yellow onion, finely chopped (about 3/4 cup / 115 g)
- 1 jalapeño, seeded and finely chopped (about 15 g)
- 2 tbsp (30 g) finely chopped green onion (scallion)
- 1 tsp (5 ml) Louisiana-style hot sauce (optional)
- Vegetable oil or peanut oil for deep-frying, about 4 cups (960 ml) or enough to fill a pot 2–3 in (5–7 cm)
- 2 tbsp (30 g) melted bacon drippings or unsalted butter (optional, for added flavor)

Instructions

Short Description:
Crisp, golden-fried cornmeal balls seasoned with Creole spices, chopped onion, and a touch of jalapeño for Louisiana-style heat. Serve hot as a classic accompaniment to fried seafood, barbecues, or po' boys.

Regional Notes:
This Louisiana variation leans on bold Creole/Cajun seasoning, cayenne, and optional jalapeño for a slightly spicy profile typical of the region. Chopped yellow onion (and green onion) are used generously here, and many Louisiana cooks add a splash of hot sauce or even bacon drippings for extra depth.

1. In a large bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, cayenne, and Creole seasoning until evenly combined.
2. In a separate bowl whisk the egg into the buttermilk, then stir in the finely chopped yellow onion, jalapeño, green onion, hot sauce (if using), and melted bacon drippings or butter (if using).
3. Pour the wet mixture into the dry ingredients and stir just until combined; batter should be thick but dropable. Do not overmix — a few small lumps are fine. Let the batter rest 8–10 minutes to hydrate the cornmeal.
4. Meanwhile, heat the oil in a medium heavy pot or Dutch oven over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy; maintain temperature between 350–365°F (175–185°C) while frying.
5. Using a tablespoon-sized scoop or two spoons, drop rounded tablespoons of batter carefully into the hot oil, frying in batches to avoid overcrowding (about 8–10 pieces per batch depending on pot size).
6. Fry 2–3 minutes, turning as needed, until each hush puppy is deep golden brown and cooked through. Adjust heat as necessary to keep oil between 350–365°F (175–185°C).
7. Remove with a slotted spoon and drain on a wire rack set over paper towels. Keep finished batches warm in a 200°F (95°C) oven while you fry remaining batter.
8. Serve hot as a side dish with seafood, barbecue, or Creole mains; garnish with additional chopped green onion or a squeeze of lemon if desired.