Easy Hush Puppies With Cream-Style Corn

easy hush puppies
These hush puppies are egg-free. They're made with cream style corn. Diana Rattray
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 12 servings
Ratings (22)

These hush puppies are surprisingly easy to mix, and they're made without eggs. A can of cream style corn provides all the moisture you need, but feel free to add a little milk if your batter seems too thick. With a 15.25-ounce can of cream-style corn, my batter was perfect.

This is a top-rated recipe for Hush Puppies. They're made with cream style corn, chopped onion, and cornmeal. These tasty hush puppies are deep fried.

Hush puppies are a Southern specialty, traditionally served with fried catfish. They are great with fried seafood and other types of fish as well. The term "hush puppy" dates back to the early 1900s. There are a few stories about the odd name. Some say it comes from the post Civil War era, when food was scarce. Cooks would toss bits of batter to hungry dogs saying "Hush, puppies!" Another story claims the term came from Southern cooks not wanting neighbors to know they were eating such a humble food. 

This recipe makes 1 1/2 to 2 dozen hush puppies, depending on size.

What You'll Need

  • 1 cup yellow or white cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup onion (finely chopped)
  • 1 can cream style corn (approximately 15 ounces)
  • 1 tablespoon milk (more or less, as needed)

How to Make It

Heat the oven to 200 F.

Set a cooling rack in a large, rimmed baking sheet.

In a deep, heavy saucepan, heat about 2 inches of vegetable oil to 370 F. Or heat the oil in an electric deep fryer to 370 F.

In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Stir the chopped onion into the dry mixture, and then stir in the cream-style corn.

If the mixture is too thick, add a small amount of milk.

Use a tablespoon or small cookie scoop to drop the batter into the hot vegetable oil.

Fry the hushpuppies in small batches of 4 or 5 until golden brown, or about 2 minutes, turning to make sure all sides are evenly browned.

Remove the hush puppies to paper towels to drain  for a minute or two and then move them to the rack in the prepared pan. Place the pan in the oven to keep fried hush puppies warm while you fry subsequent batches.

Tips and Variations

  • Use neutral-flavored oil for deep-frying, such as vegetable oil, canola, or peanut oil.
  • Add finely chopped green onion to the hush puppies in place of the onions.
  • Add 1/2 to 1 teaspoon of onion powder for extra onion flavor.
  • Add a few tablespoons of crumbled cooked bacon to the batter.
  • Add about 1/2 cup of shredded cheddar cheese to the batter.

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