Preparation info

  • Yields about

    4 dozen

    • Difficulty


Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

These cornmeal fritters are the classic accompaniment for many meals. At outdoor fish fries and pork barbecues (known in the South as pig-pickin’s) a pot of bubbling oil hangs over an open flame to ensure the hottest, crispest hushpuppies at just the right moment.


  • cups (355 ml) yellow cornmeal
  • ½ cup (61 g) flour
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1/16 teaspoon to teaspoon cayenne pepper
  • ¼ teaspoon freshly ground black pepper
  • 2 eggs, beaten and combined with sufficient buttermilk to make cups (295 ml)
  • 2 tablespoons rendered bacon fat or melted lard
  • ½ cup (118 ml) finely chopped green onion
  • Peanut oil for frying


    Sift all the dry ingredients together: cornmeal, flour, salt, sugar, baking powder, baking soda, and the peppers into a mixing bowl. Stir in the beaten eggs combined with the buttermilk, the fat, and onion.

    Preheat oil to 365°F (185°C). If you are using a deep skillet, allow about 2 inches (5 cm) of fat for frying. Drop the batter by teaspoonfuls into the hot fat. The hushpuppies will sink to the bottom, rise to the top, and turn of their own accord as they cook. When golden brown, after a total cooking time of about 3 to 5 minutes, remove with a slotted spoon and drain on absorbent paper. Do not over-brown, as the hushpuppies will turn bitter. They can be held on brown paper in a warm oven for a few minutes, but serve as soon as possible.