Preparation info
  • Yields about

    4 dozen

    • Difficulty


Appears in
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


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 ab