We were on a camping trip by the lake when these hush puppies stole the whole weekend. My husband had fired up the portable grill, and the kids were busy poking marshmallows with sticks—completely unsupervised, naturally.
I had packed a few staples, including a box of Jiffy mix and a small bottle of buttermilk, thinking I might whip up cornbread on the skillet. But as the sun started to dip and the breeze picked up, I remembered how much my dad used to love hush puppies on nights like this—hot, crisp, and golden on the outside, fluffy and savory inside.
So I grabbed a mixing bowl from the back of the truck, rummaged through our cooler, and made do with what I had. No fancy tools. Just a spoon, a pot of hot oil, and a lot of hopeful energy. And let me tell you—these crispy golden hush puppies disappeared faster than the s’mores. Even my picky eater, who usually frowns at anything that touches onions, went back for seconds.
Since that night, this recipe has become a regular in our house, especially when fried catfish or grilled chicken is on the menu. They’re simple, cozy, and take you right back to lakeside laughter and smoky air. Honestly, I don’t need a camping trip as an excuse anymore.
Short Description
These crispy golden hush puppies are a quick, comforting Southern-style side made from Jiffy cornbread mix, grated onion, and buttermilk—perfectly fried until golden brown and irresistibly fluffy inside.
Key Ingredients
- 1 box Jiffy Cornbread Mix
- ½ small onion, grated
- ½ cup buttermilk
- 1 large egg, beaten
- ¼ cup panko bread crumbs
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon baking powder
- Oil for frying (vegetable or canola works best)
Tools Needed
- Mixing bowl
- Spoon or rubber spatula
- Box grater (for the onion)
- Slotted spoon
- Small cookie scoop or tablespoon
- Heavy-bottomed pot or deep fryer
- Paper towels or cooling rack
Cooking Instructions
Step 1: Make the Batter
In a large bowl, add the Jiffy Cornbread Mix, grated onion, buttermilk, beaten egg, panko bread crumbs, flour, salt, pepper, and baking powder. Stir just until everything is combined. Do not overmix—your batter should be thick and slightly lumpy.
Step 2: Heat the Oil
Heat 2 to 3 inches of oil in a deep fryer or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer if you can—it really helps keep things crispy without being greasy.
Step 3: Scoop and Drop
Scoop batter using a small cookie scoop or rounded tablespoon and carefully drop each portion into the hot oil. Don’t overcrowd the pot; fry in batches of 5–6 to keep the oil temperature stable.
Step 4: Fry Until Golden
Fry for 3–4 minutes, turning occasionally with a slotted spoon, until hush puppies are deeply golden and crispy all around. They should puff slightly and float when ready.
Step 5: Drain the Hush Puppies
Remove from oil and place on a paper towel–lined plate or a cooling rack to drain. Let them sit for a minute before serving so nobody burns their mouth.
Step 6: Serve and Enjoy
Serve warm with your favorite dipping sauce, chili, or as a crunchy side to fried fish or barbecue.
Why You’ll Love This Recipe
Crispy Outside, Tender Inside: Perfect texture in every bite
Quick to Make: Comes together in under 20 minutes
Budget-Friendly: Most ingredients are pantry staples
Kid-Approved: Even the picky ones love them
Versatile Side: Pairs well with anything from fish to chili
Great for Sharing: Perfect for potlucks, cookouts, or game nights
Mistakes to Avoid & Solutions
Mistake 1: Overmixing the Batter
Overmixing activates the gluten and makes the hush puppies tough.
Solution: Stir just until everything is combined. Lumps are okay.
Mistake 2: Using Cold Oil or Wrong Temperature
Frying in cold oil causes greasy hush puppies.
Solution: Always preheat oil to 350°F and use a thermometer to maintain temperature.
Mistake 3: Making the Batter Too Thin
Thin batter leads to flat, misshapen results.
Solution: The batter should be thick and scoopable. If too runny, add 1 tablespoon flour.
Mistake 4: Skipping the Onion
That grated onion adds moisture and flavor.
Solution: Don’t skip it—even picky eaters will appreciate the subtle taste.
Mistake 5: Not Draining Properly
Leaving them in oil or skipping the draining step can lead to soggy bottoms.
Solution: Use paper towels or a rack to drain off excess oil right after frying.
Serving and Pairing Suggestions
Serve Hot: Best when fresh and warm with a slight crunch
Dipping Sauces: Honey butter, ranch, spicy mayo, or tartar sauce
Main Pairings: Fried catfish, BBQ ribs, grilled chicken, collard greens
Occasions: Backyard cookouts, fish fry dinners, or football watch parties
Serving Style: Pile them in a basket, serve family-style, or arrange as bites for a buffet
Storage and Reheating Tips
To Store: Let leftovers cool completely. Store in an airtight container in the fridge for up to 3 days.
To Freeze: Flash freeze on a baking sheet, then transfer to a freezer bag. Good for 2 months.
To Reheat (Oven): Bake at 350°F for 8–10 minutes until crisp again.
To Reheat (Air Fryer): 350°F for 3–5 minutes works like a charm.
Avoid Microwave: It makes them rubbery and soft.
FAQs
1. Can I make the batter ahead of time?
Yes, but it’s best used fresh. If needed, mix and refrigerate for up to 4 hours. Let it sit at room temp for 15 minutes before frying.
2. Can I use milk instead of buttermilk?
You can, but you’ll miss the tang and tenderness. A quick swap: mix ½ cup milk with 1½ tsp vinegar and let sit for 5 minutes.
3. Why are my hush puppies dense inside?
Likely overmixed batter or oil that’s too cold. Make sure the oil is hot and stir the batter gently.
4. Can I bake them instead of frying?
Yes, but the texture won’t be the same. Bake in a mini muffin tin at 400°F for 10–12 minutes until golden on top.
5. Are these gluten-free?
No, but you can experiment with gluten-free flour and gluten-free panko. The texture may change slightly.
Tips & Tricks
Use a cookie scoop for even-sized hush puppies that cook evenly.
Grate the onion finely so it melts into the batter without chunks.
Fry a test hush puppy first to check oil temperature and flavor.
Add a pinch of cayenne or paprika if you want a little kick.
Let the batter sit for 5 minutes before frying for better structure.
Recipe Variations
1. Cheesy Jalapeño Hush Puppies
Add ½ cup shredded sharp cheddar
Stir in 1 finely chopped jalapeño (seeded)
Result: spicy, melty bites with a cheesy center
Fry same way, but reduce salt by a pinch to balance the cheese
2. Sweet Corn Hush Puppies
Add ¼ cup drained canned corn or frozen corn
Add 1 tablespoon sugar to the batter
Serve with honey butter for a sweeter spin
3. Bacon & Chive Hush Puppies
Add ¼ cup cooked, crumbled bacon
Add 1 tablespoon chopped fresh chives
Smoky, savory, and perfect with sour cream dip
Final Thoughts
These hush puppies are the kind of thing that turns a regular Tuesday dinner into something special, no fancy occasion needed. They’ve got that rustic charm and deep-fried comfort that feels like home in every bite. I’ve made them for game nights, lazy Sundays, and even once during a blackout when the only working appliance was our gas stove—and they still turned out perfect.
If you’re ever looking for a way to impress a crowd or treat your family to a little Southern goodness, keep this one in your back pocket. They don’t take much time, and the ingredients are usually already in your kitchen. I’ll keep making these as long as I’ve got cornbread mix and someone to share them with—and I hope you will too. Because honestly, there’s something magical about food that makes people pause, smile, and say, “Can I have another one?”
Crispy Golden Hush Puppies
Ingredients
- 1 box Jiffy Cornbread Mix
- ½ small onion grated
- ½ cup buttermilk
- 1 large egg beaten
- ¼ cup panko bread crumbs
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon baking powder
- Oil for frying vegetable or canola works best
Instructions
- In a large bowl, combine the Jiffy mix, grated onion, buttermilk, beaten egg, panko, flour, salt, pepper, and baking powder. Stir just until mixed—don’t overwork it.
- Heat 2 to 3 inches of oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer if possible to keep it steady.
- Scoop the batter with a small cookie scoop or tablespoon and gently drop into hot oil. Fry in small batches to avoid crowding.
- Cook for 3 to 4 minutes, turning occasionally, until golden and puffed. They should float and crisp up evenly.
- Remove with a slotted spoon and drain on paper towels or a cooling rack. Let sit for a minute to cool slightly.
- Serve warm with dipping sauces or alongside your favorite mains.
