Hush Puppies

Rate this recipe

Preparation info

  • Yield:


    • Difficulty


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

There is a well-known legend about the fried corn bread known as hush puppies. Legend has it that in the days during the Civil War, Southerners would sit beside a campfire out-of-doors to prepare their meals. They would fry their cornmeal batter, and if Yankee soldiers came close, they would toss one or more of the fried cakes to their yapping dogs with the command, “Hush, puppies.”


  • 2 cups cornmeal, preferably water- or stone-ground
  • 1 tablespoon flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt, if desired
  • 3 tablespoons finely chopped scallions
  • 1 cup plus
  • 3 tablespoons buttermilk
  • 1 egg, lightly beaten
  • Corn, peanut, or other vegetable oil for deep-frying


  1. Sift together the cornmeal, flour, baking soda, baking powder, and salt into a mixing bowl. Add the scallions, buttermilk, and egg. Stir until thoroughly mixed.
  2. Heat the oil to 375 degrees and drop the batter by spoonfuls (about 2 teaspoons) into the hot oil. Fry until golden brown. Drain and serve hot.