Side Dish: United States – District of Columbia / National Capital Region – D.C. Hush Puppies

Serving Size: 6

Approximate Time

Prep 15 min

Cook 6 min

Additional 10 min

Total 31 min

Ingredients

- 1 cup (120 g) yellow cornmeal
- 3/4 cup (95 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1 tsp (6 g) kosher salt
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (1.2 g) cayenne pepper, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 small yellow onion, finely chopped, about 3/4 cup (110 g)
- 2 scallions, thinly sliced (optional), about 2 tbsp (12 g)
- 1 large egg, approx. 50 g
- 3/4 cup (180 ml) buttermilk
- 1 tbsp (15 ml) melted butter or neutral oil (optional)
- Vegetable oil, for deep frying (for deep frying; amount as needed)

Instructions

Short Description:
Golden-fried cornmeal dumplings seasoned with onion and a touch of cayenne for a mild, local D.C. spicy kick. Crisp outside and tender inside, made to accompany seafood, barbecue, or a hearty southern-style meal.

Regional Notes:
This District of Columbia variation emphasizes finely chopped onions and a noticeable hint of cayenne pepper, giving the hush puppies a sharper, spicier profile than milder coastal or plain Southern versions. The balance of buttermilk and egg keeps them tender while the cayenne reflects the local taste for a little heat.

1. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, sugar, cayenne, and black pepper until evenly combined.
2. Stir the finely chopped onion and sliced scallions (if using) into the dry mix so they are distributed.
3. In a separate bowl, beat the egg lightly with the buttermilk and melted butter (if using). Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix. The batter should be thick but spoonable—add up to 1-2 tbsp (15-30 ml) extra buttermilk if it feels too stiff.
4. Cover the bowl and let the batter rest 10 minutes to hydrate the cornmeal and meld flavors.
5. Meanwhile, heat a deep, heavy-bottomed pot or Dutch oven with enough vegetable oil to give you about 2–3 inches (5–7.5 cm) of oil depth. Heat to 350–375°F (175–190°C). Use a thermometer for accuracy.
6. Test the oil by dropping a small teaspoon of batter into the oil; it should sizzle and rise to the surface quickly, browning in about 2–3 minutes. Adjust heat to maintain 350–375°F (175–190°C).
7. Using two spoons or a small cookie scoop, drop rounded tablespoons of batter into the hot oil, working in batches to avoid overcrowding (about 6–8 at a time depending on pot size). Fry, turning occasionally, until deep golden brown and crisp, about 2–3 minutes per batch.
8. Remove hush puppies with a slotted spoon and drain on a wire rack set over paper towels. Sprinkle lightly with a pinch of salt while still hot.
9. Continue frying remaining batter, reheating oil to the proper temperature between batches. Serve hot as a side dish with seafood, barbecue, or your preferred main.