Description
Crispy, golden hush puppies made with cornbread mix, grated onion, and buttermilk. Perfect as a side dish or snack for family meals.
Ingredients
- 1 box Jiffy Cornbread Mix
- ½ cup Grated Onion
- 5 tablespoons Buttermilk
- 1 Egg, beaten
- ¼ cup Panko Bread Crumbs
- 3 tablespoons All-Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- ½ teaspoon Baking Powder
Instructions
- In a medium bowl, mix cornbread mix, grated onion, panko breadcrumbs, flour, salt, pepper, and baking powder.
- In a separate bowl, whisk buttermilk and beaten egg. Add wet ingredients to dry and stir until just combined.
- Heat 2 inches of vegetable oil to 350°F (175°C).
- Drop tablespoon-sized portions of batter into hot oil. Fry in batches until golden brown, 2–3 minutes per side.
- Drain on paper towels and serve warm.
Notes
- Add jalapeños or herbs for extra flavor.
- Store in an airtight container for up to 2 days; reheat in the oven to restore crispiness.
- Freeze unbaked hush puppies for up to 1 month and fry directly from frozen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes