Brenda Gantt’s Hush Puppy Recipe
- Prep 10 min
- Cook 15 min
- Total 25 min
- Yield ~20 hush puppies
- Level Easy
About Brenda Gantt’s Hush Puppies
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for her unhurried, from-the-kitchen cooking videos and the line, “It’s gonna be good, y’all.” Her hush puppies are made the traditional way: a handful of pantry staples, a pot of hot oil, and a few minutes of frying, no special equipment required.
Hush puppies are cornmeal fritters with deep roots in Southern cooking, traditionally served alongside fried fish, barbecue, and other fried Southern staples. The name comes from an old story about frying up scraps of batter to quiet a hungry dog, and the dish has stuck around because it’s quick, cheap, and good with almost anything coming out of a fryer.
If you like working with cornmeal, this recipe pairs naturally with other Southern cornmeal dishes on the site, like hot water cornbread and a bowl of Brenda Gantt’s grits.
Watch How It’s Made
Prefer YouTube? Watch the original video.
Brenda Gantt’s Hush Puppy Recipe
Ingredients
Batter
For Frying
Kitchen Tools Needed
- Large mixing bowl
- Whisk
- Deep skillet or Dutch oven
- Candy or frying thermometer
- Slotted spoon
- Paper towels or wire rack
New to deep frying at home? See our kitchen guides for equipment tips.
Instructions
- Mix the dry ingredients. In a large bowl, whisk together the cornmeal, flour, sugar, salt, and pepper.
- Add the onion. Stir the chopped onion into the dry ingredients until evenly coated.
- Mix the wet ingredients. In a separate bowl, whisk the egg into the buttermilk.
- Make the batter. Pour the buttermilk mixture into the dry ingredients and stir just until combined into a thick, scoopable batter. Don’t overmix.
- Heat the oil. Pour about 2 inches of oil into a deep skillet or Dutch oven and heat to 350°F (175°C).
- Fry the hush puppies. Using two spoons or a small scoop, drop rounded tablespoons of batter into the hot oil, a few at a time. Fry for 2 to 3 minutes, turning occasionally, until deep golden brown on all sides.
- Drain and serve. Lift the hush puppies out with a slotted spoon and drain on a paper-towel-lined plate or wire rack. Serve warm.
Fry in small batches so the oil temperature doesn’t drop. Overcrowding the pot is the most common reason hush puppies turn out greasy instead of crisp.
Nutrition Facts
| Calories | 230 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 27 g |
| Fat | 11 g |
| Fiber | 1 g |
| Sodium | 430 mg |
| Sugar | 3 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
A Few Things to Know
Whole-Grain Cornmeal
Cornmeal is made from ground corn and contributes some fiber and iron, though hush puppies are a fried treat rather than a health food.
Onion
The onion adds flavor and a small amount of vitamin C and antioxidants, though the amount per serving is modest.
Portion Size Matters
Because these are fried, keeping portions to a few hush puppies per serving fits them into a balanced meal.
Best Fresh
Hush puppies are at their best eaten hot and freshly fried, straight from the oil.
What to Avoid
Preparation Mistakes
- Don’t overmix the batter. Stir just until combined, or the hush puppies can turn out dense and tough.
- Don’t fry without checking the oil temperature. Oil that’s too cool makes greasy hush puppies; oil that’s too hot burns the outside before the inside cooks.
- Don’t overcrowd the pot. Fry in small batches so the oil temperature stays steady.
Storage Mistakes
- Don’t stack them while hot. Trapped steam softens the crust. Drain in a single layer.
- Don’t microwave to reheat. It makes them chewy instead of crisp; use an oven or air fryer instead.
Dietary Considerations
- Contains Gluten (cornmeal mix, flour)
- Contains Egg
- Contains Dairy (buttermilk)
- Fried / Higher in Fat
Pro Tips for the Best Hush Puppies
- Use a thermometer. 350°F is the sweet spot; it holds steady if you fry in small batches.
- Chop the onion finely. Large pieces can make the batter harder to hold together and can burn before the center cooks.
- Test one hush puppy first. Fry a single one to check the batter consistency and seasoning before frying the rest.
- Keep them warm on a rack. A wire rack over a baking sheet in a low oven keeps a whole batch crisp while you finish frying.
- Don’t skip the rest after mixing. Letting the batter sit for a minute or two helps the self-rising cornmeal and flour fully hydrate.
For more frying and prep techniques, browse our cooking tips.
What to Serve With Hush Puppies
Beverages
- Sweet tea
- Lemonade
- Cold beer
Fried Favorites
Sides & Mains
- Green beans
- Fried or grilled fish
- Barbecue
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Self-rising cornmeal | Plain cornmeal + 1 tsp baking powder + ¼ tsp salt per cup | Use if self-rising isn’t available. |
| Self-rising flour | All-purpose flour + ½ tsp baking powder per ½ cup | Adjust salt slightly if your cornmeal isn’t self-rising either. |
| Buttermilk | Milk + 1 tbsp lemon juice or vinegar, rested 5 minutes | A quick substitute that works well in fritter batters. |
| Onion | Green onion or a small shallot | Milder flavor; chop finely either way. |
| Vegetable oil | Peanut oil or canola oil | Any neutral, high smoke-point oil works. |
Storage & Reheating
Room Temperature
Best eaten the same day. If needed, keep loosely covered for a few hours.
Refrigerator
Store in an airtight container for up to 3 days.
Reheating
Reheat in a 375°F oven or air fryer for 5 to 7 minutes to recrisp. Avoid the microwave, which makes them chewy.
Freezing: cooked hush puppies freeze well for up to 2 months. Freeze in a single layer, then transfer to a bag. Reheat from frozen in a 375°F oven for about 10 minutes.
Frequently Asked Questions
The batter is probably too thin, or the oil isn’t hot enough. The batter should be thick enough to hold its shape on a spoon. If it’s loose, stir in a little extra cornmeal. Also check your oil temperature with a thermometer; at 350°F the outside sets quickly, which helps the hush puppy hold together.
You can mix the dry ingredients and chop the onion ahead of time, but combine the batter with the buttermilk and egg right before frying. Self-rising cornmeal and flour start working as soon as they’re wet, so batter that sits too long can turn out denser.
A neutral oil with a high smoke point works best, such as vegetable, canola, or peanut oil. Peanut oil is a traditional choice in the South for fish fries and gives a clean flavor.
Yes. Stir 1 tablespoon of lemon juice or white vinegar into ¾ cup of regular milk and let it sit for 5 minutes before using it in place of the buttermilk.
You can, but they won’t have the same crisp, deep-fried crust. For a baked version, drop the batter onto a greased baking sheet and bake at 400°F for about 15 to 18 minutes, flipping halfway, until golden.
Drain them on a wire rack instead of stacking them on paper towels, which traps steam and softens the crust. If you need to hold them before serving, keep them in a single layer in a 200°F oven.
Reader Reviews
More Brenda Gantt Recipes & Guides
- Fried ChickenA classic Southern pairing for hush puppies
- Fried SquashAnother crispy Southern fried favorite
- Fried OkraCrunchy, golden, and great alongside hush puppies
- Green BeansA simple, savory side to round out the plate
- Hot Water CornbreadAnother easy cornmeal classic
- Brenda Gantt’s GritsCreamy Southern grits, made simple
- Brenda Gantt’s GoulashA hearty Southern-style skillet dinner
- Pound Cake BreakfastA buttery morning treat
- Good Morning CakeA cozy cake to start the day
It’s gonna be good, y’all. Fry up a batch for your next fish fry.
Back to Recipe