Brenda Gantt’s Hush Puppy Recipe – Southern Classic

Hush puppies are one of those Southern sides that everyone loves. Golden, crispy, and full of flavor, they bring comfort to any meal.

In my house, the side dishes often get more attention than the main course, and Brenda Gantt’s Hush Puppy Recipe always takes the the center stage.

I used to eat hush puppies like French fries, grabbing them hot and fresh from the basket. They’re simple to make, yet they taste so special every single time.

What I love most about Brenda’s version is how she keeps everything easy and home-style.

With just a few simple steps and a skillet of hot oil, you can turn out hush puppies that are crunchy outside and soft inside.

This Brenda Gantt’s recipe is proof that simple food can be the most memorable part of the meal.

Why Are They Called Hush Puppies?

The name “hush puppy” has a fun story behind it. Long ago, cooks used to fry little balls of cornmeal batter and toss them to barking dogs during outdoor meals.

They’d say, “Hush, puppy!” and the name stuck. Over time, this simple snack became a regular dish in the South.

Today, hush puppies aren’t just for keeping dogs quiet – they’re a favorite side for seafood, barbecue, and family dinners.

They’re loved because they are affordable and packed with comfort. That little bit of history makes the name even more charming, and it’s easy to see why Brenda Gantt’s Hush Puppy Recipe keeps that Southern tradition alive.

Brenda Gantt’s Hush Puppy Ingredients

• Cornmeal (1 cup): Provides the base texture and slightly sweet flavor that hush puppies are known for. White or yellow cornmeal works well. For a softer texture, fine corn flour can be used instead.
• Self-Rising Flour (¼ cup): Helps the hush puppies rise and stay fluffy inside. If unavailable, all-purpose flour with ½ teaspoon baking powder per ¼ cup works as a substitute.
• Onion (½ medium): Adds savory sweetness and crunch to the batter. Slice into thin, long slivers for best results. Green onions or shallots can be used instead.
• Buttermilk (⅓ cup): Gives moisture, tang, and tenderness to the hush puppies. If buttermilk isn’t available, mix 1 teaspoon lemon juice or vinegar with regular milk.
• Sugar (1 teaspoon): Balances the cornmeal’s natural flavor and enhances sweetness slightly. Honey, agave syrup, or maple syrup can be used as a natural alternative.
• Salt (½ teaspoon): Enhances all the flavors in the batter. Sea salt or kosher salt can be substituted. Adjust the amount slightly depending on taste preference.
• Baking Powder (½ teaspoon): Provides extra lift and ensures fluffiness if using all-purpose flour instead of self-rising flour. Can be skipped if self-rising flour is used.
• Vegetable Oil (for frying): Essential for deep frying hush puppies to golden perfection. Peanut oil, canola oil, or sunflower oil can be used as an alternative for frying.

Kitchen Essentials for This Recipe

1. Mixing Bowl: For combining all ingredients.
2. Whisk or Spoon: To mix batter smoothly.
3. Knife & Cutting Board: For slicing onions into thin strips.
4. Deep Skillet or Fryer: For frying hush puppies.
5. Slotted Spoon: To remove hush puppies from hot oil.
6. Paper Towels: For draining excess oil.
7. Measuring Cups & Spoons: For accurate ingredient amounts.

How To Make Brenda Gantt’s Hush Puppy

Step 1 | Prepare the batter

In your mixing bowl, combine the cornmeal mix with just one tablespoon of self-rising flour. This small amount of flour helps everything stick together without making the batter heavy.

Step 2 | Add the onions

Stir in your sliced onions so they get coated with the cornmeal mixture. This keeps them evenly mixed in the batter instead of sinking to the bottom.

Step 3 | Mix in the buttermilk

Slowly pour the buttermilk into the bowl while stirring. The batter should be thick but not dry – it should hold together on a spoon but not be runny, like thick mashed potatoes.

Step 4 | Heat the oil

Heat your oil in a heavy skillet or Dutch oven to 350°F. Make sure there’s enough oil to fully cover the hush puppies when they float.

Drop a tiny bit of batter into the oil. It should sizzle immediately and float to the top – that’s how you know the oil is ready.

Step 5 | Scoop the batter

Use two spoons to scoop up small portions of batter, about the size of a walnut. The batter will puff up once it hits the hot oil.

Step 6 | Fry the hush puppies

Gently drop the batter into the hot oil without splashing. Don’t overcrowd the pan – cook only 4–5 at a time so the oil stays hot.

Fry for 2–3 minutes until golden brown on the bottom, then flip with a slotted spoon. Cook another 2–3 minutes until both sides are deep golden brown.

Step 7 | Drain and serve

Remove the hush puppies and drain them on paper towels. Serve right away while they’re hot, crispy on the outside, and soft and fluffy inside.

Tips for Perfect Hush Puppies

• Fresh Oil Works Best: Use clean oil for the best flavor. Old oil gives an off taste to the finished product.
• Don’t Overmix: Stir the batter until it just combines. A few lumps are perfectly fine. Overmixing can make your hush puppies tough.
• Size Consistency: Try to make all your hush puppies roughly the same size so they cook evenly.
• Fry in Batches: Avoid crowding the skillet. Fry a few at a time to keep the oil temperature steady.

What to Serve with This Hush Puppy

Hush puppies are great with fried or grilled fish, like catfish, tilapia, or cod. They also go well with shrimp, chicken tenders, or barbecue plates.

For sides, try coleslaw, baked beans, or a fresh green salad. Many enjoy them with tartar sauce, ranch, or honey butter.

You can even serve them as a snack with a cold drink. Because they’re so flexible, they fit right in at dinner, cookouts, or even a casual weekend lunch.

Hush puppies complement almost any Southern-style dish and add that golden, crunchy, comforting touch to the plate.

Make-Ahead and Storage

1. Make-Ahead: These hush puppies taste best when served fresh and hot right out of the oil. However, you can prepare the dry ingredients mixture ahead of time.

Combine the cornmeal, flour, and cut onions in a bowl and store covered in the refrigerator for up to 24 hours. When ready to cook, just add the buttermilk and fry immediately.

2. How to Store: Leftover hush puppies should be stored in the refrigerator in an airtight container for up to 3 days.

Let them cool completely before storing to prevent moisture buildup that makes them soggy. Place paper towels in the bottom of the container to absorb any excess oil.

3. How to Reheat: The best way to reheat hush puppies is in a 350°F oven for 5-7 minutes until heated through and the outside becomes crispy again. You can also use an air fryer at 350°F for 3-4 minutes.

4. Freezing: Fresh cooked hush puppies can be frozen for up to 3 months. Cool them completely, then place in a single layer on a baking sheet and freeze until solid. Transfer to freezer bags and label with the date.

Brenda Gantt’s Hush Puppy Recipe FAQs

1. Can you make hush puppies in the oven?

Yes, hush puppies can be baked for a lighter version. Preheat the oven to 400°F. Scoop the batter onto a greased baking sheet, leaving space between each portion.

Bake for 15–20 minutes or until golden brown. The exterior won’t be as crispy as frying, but they’ll still taste delicious and soft inside.

2. Why are hush puppies served with seafood?

Hush puppies are traditional side dishes for fried seafood because their crispy texture balances the soft, flaky fish.

The slight sweetness of the cornmeal complements seafood flavors, and they can soak up sauces or tartar without falling apart.

3. How do I keep hush puppies from falling apart?

Ensure the batter is thick and clumpy, not runny. Too much buttermilk can make them break apart. Also, keep the oil at 350°F and don’t overcrowd the skillet. This helps them cook evenly and hold their shape for perfect hush puppies every time.

4. Can I add other ingredients to the batter?

Yes, try finely chopped jalapeños, corn kernels, or shredded cheese for extra flavor. Keep proportions small to maintain the classic texture.

5. Why are my hush puppies dense?

Dense hush puppies usually mean too much liquid or overmixing. Use the right batter thickness and gently fold ingredients to keep them light and airy.

6. How do you know when hush puppies are done?

Golden brown color on all sides is a good indicator. They should feel firm to the touch but soft inside.

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Brenda Gantt’s Hush Puppy Recipe

Yield: 18 hush puppies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Discover why Brenda Gantt's hush puppy recipe is the South's favorite! This foolproof recipe makes golden, crispy hush puppies with authentic flavor in just 22 minutes.

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Ingredients

• 1 cup cornmeal
• ¼ cup self-rising flour (or all-purpose flour + ½ tsp baking powder)
• ½ medium onion, thinly sliced into slivers
• ⅓ cup buttermilk (or milk + 1 tsp vinegar/lemon juice)
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon baking powder (skip if using self-rising flour)
• Vegetable oil (for frying, enough to cover hush puppies)

Instructions

1. In a mixing bowl, combine the cornmeal, flour, sugar, salt, and baking powder (if using). Mix lightly.
2. Stir in the sliced onion so it’s evenly coated in the dry mixture.
3. Gradually add the buttermilk, stirring until you have a thick, clumpy batter. It should hold together like thick mashed potatoes.
4. Pour vegetable oil into a deep skillet or Dutch oven and heat to 350°F. Drop a tiny bit of batter in. If it sizzles and floats, the oil is ready.
5. Using two spoons, scoop walnut-sized portions of batter.
6. Carefully drop batter into the hot oil, frying only 4–5 at a time to keep the oil temperature steady. Fry for 2–3 minutes per side, turning once, until golden brown.
7. Remove with a slotted spoon, drain on paper towels, and serve hot while crispy outside and soft inside.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 198Total Fat: 11gSaturated Fat: 1.5gTrans Fat: 0gCholesterol: 3mgSodium: 314mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 3g

Brenda Gantt’s Hush Puppy Recipe brings a crisp bite and a soft, flavorful center every time. Each batch carries that warm, home-style taste people love from classic hush puppies.

With its straightforward ingredients and helpful tips, this recipe lets you create a timeless snack or side dish at home, giving every meal a special touch with golden bites of flavor.