Side Dish: United States – Mississippi (Southern United States) – Mississippi Hush Puppies

Serving Size: 6

Approximate Time

Prep 15 min

Cook 12 min

Total 30 min

Ingredients

- 1 cup (120 g) yellow cornmeal, medium-coarse
- 1/2 cup (60 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (4 g) granulated sugar
- 1 small yellow onion, finely chopped (about 3/4 cup / 120 g)
- 1 jalapeño, seeded and finely chopped (optional; about 1 tbsp / 10 g)
- 1 large egg (approx. 50 g)
- 1 cup (240 ml) buttermilk (or 1 cup (240 ml) milk + 1 tbsp (15 ml) lemon juice/vinegar, let sit 5 minutes)
- 2 tbsp (30 ml) vegetable oil or melted butter
- Vegetable oil or peanut oil, for deep frying, about 2 qt (1.9 L)

Instructions

Short Description:
Crispy, golden deep-fried cornmeal fritters flavored with chopped onion and optional jalapeño, served hot as a classic Southern side. The interior is tender and moist while the exterior is crisp.

Regional Notes:
This Mississippi variation emphasizes a cornmeal-forward batter with plenty of chopped onions and the common optional addition of jalapeño for a mild heat—reflecting local tastes. Unlike some northern or coastal versions that add seafood or use sweeter batters, these are savory, simple, and made for deep frying until a deep golden brown.

1. Pour oil into a deep skillet or Dutch oven to a depth of about 2–3 in (5–7 cm). Heat over medium-high until the oil reaches 365°F (185°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise to the surface quickly.
2. In a large bowl whisk together the cornmeal, flour, baking powder, salt, black pepper, and sugar until evenly combined.
3. Stir the chopped onion and chopped jalapeño (if using) into the dry mixture so the pieces are well distributed.
4. In a separate bowl whisk the egg, buttermilk, and 2 tbsp (30 ml) oil or melted butter until smooth.
5. Add the wet mixture to the dry ingredients and stir just until combined; the batter should be thick but spoonable. Do not overmix.
6. Using a tablespoon, small cookie scoop, or wet hands, drop rounded spoonfuls of batter (about 1 tbsp / 15–20 g each) carefully into the hot oil, spacing so they do not touch. Fry in batches—do not overcrowd the pan.
7. Fry each batch 2 to 3 minutes, turning once, until the hush puppies are deep golden brown and crisp on all sides. Maintain oil temperature between 350–375°F (175–190°C).
8. Transfer cooked hush puppies to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a low oven (200°F / 95°C) while you finish remaining batches.
9. Serve hot as a side dish alongside fried fish, barbecue, or other Southern mains. Leftovers can be reheated in a 350°F (175°C) oven for 8–10 minutes to crisp up.