Buttermilk Hushpuppies Recipe

Dangerously easy. Yvonne Ruperti

These fried cornmeal batter nuggets are crunchy on the outside and moist with buttermilk on the inside. Finish them with a spicy cayenne remoulade sauce on the side.

Notes: For varying salt preferences, I've offered a range. I suggest starting with the less amount, taste the batter or fry one, and then add more if desired.

Recipe Facts



Active: 15 mins
Total: 15 mins
Serves: 4 servings
Makes: 16 hushpuppies

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  • 1 cup cornmeal
  • 1/2 cup (2 1/2 ounces) all purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 3/4 to 1 teaspoon salt (see note)
  • 1/4 teaspoon cayenne
  • 1 small onion, minced (about 1/4 cup)
  • 1/2 cup plus 2 tablespoons buttermilk
  • 1 tablespoon (1/2 ounce) unsalted butter, melted
  • 1 teaspoon hot sauce
  • 2 tablespoons chopped scallions (optional)
  • Oil for frying
  • Remoulade Sauce:
  • 1/2 cup mayonnaise
  • 1 teaspoon mustard
  • 3/4 teaspoon sugar
  • 1/4 teaspoon cayenne
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh juice from one lemon
  • 1 to 2 teaspoons hot sauce
  • 1 tablespoon chopped scallions


  1. Make Remoulade sauce: Stir all ingredients in a bowl until combined. Season to taste and set aside.

  2. Make hushpuppies: Stir cornmeal, flour, sugar, baking powder, salt, and cayenne in a medium bowl. Add onion, buttermilk, melted butter, hot sauce, and scallions (if using), and then stir until just combined.

  3. Pour oil into a heavy duty pot to 2 inches deep. Heat over medium high heat until temperature reaches 375°F. Working in batches, gently roll dough into golf ball-sized balls and carefully lower into hot oil using a slotted spoon. Take care not to crowd pot. Fry until golden brown and cooked through, turning with wooden spoon for even browning, 2 to 3 minutes. Serve warm hushpuppies plain or with remoulade dipping sauce.

Special equipment

heavy duty pot

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