Joanna Gaines Hush Puppies

This crispy, fluffy Joanna Gaines Hush Puppies is made with buttermilk, cornmeal, and jalapeños, and ready in 25 minutes. Tearing one open reveals a steaming, savory center packed with bright green onions. I always keep a batch of this batter handy for weekend fish fries.

Why This Classic Works

Traditional hush puppies can easily turn dense and heavy if the batter is overworked. I found that letting the batter rest for a few minutes before frying makes a huge difference in the final texture.

The combination of buttermilk and baking soda provides the perfect amount of lift. You get a beautifully crisp exterior without sacrificing the soft, tender crumb inside.

Joanna Gaines Hush Puppies Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1 large egg, lightly beaten
• 1/4 cup green onions, finely chopped
• 1/4 cup jalapeños, seeded and minced
• 4 cups vegetable oil, for frying

How To Make Joanna Gaines Hush Puppies

1. Heat The Oil: Pour the oil into a large Dutch oven and heat to 365°F over medium-high heat.
2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. Add Wet Ingredients: Stir in the buttermilk, egg, green onions, and jalapeños until just combined.
4. Fry The Batter: Drop tablespoon-sized scoops of batter into the hot oil, frying in batches for 2 to 3 minutes until deep golden brown.
5. Drain And Serve: Use a slotted spoon to transfer the hush puppies to a paper towel-lined plate to drain.

Recipe Tips

• Monitor the oil temperature: Keep a candy thermometer in the pot to ensure the oil stays right around 365°F so they do not burn.
• Do not overmix: Stir the wet and dry ingredients just until combined to prevent tough hush puppies.
• Use a cookie scoop: A small spring-loaded scoop creates perfectly uniform balls that cook evenly.

What To Serve With Hush Puppies

These savory bites are the perfect partner for fried catfish or blackened salmon. They also pair nicely with a large bowl of hearty chili or a creamy coleslaw.

How To Store

Keep leftover hush puppies in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for 5 to 7 minutes to restore their crispy exterior. You can also freeze them in a zip-top bag for up to 2 months.

FAQs

Can I bake these instead of frying?

Baking will not yield the signature crispy shell. Frying is essential for the authentic texture.

Why are my hush puppies raw in the middle?

Your oil is likely too hot, causing the outside to brown before the inside cooks. Lower the heat slightly and test again.

Can I make the batter ahead of time?

Yes, you can mix the dry and wet ingredients separately ahead of time. Combine them right before you are ready to fry for the best rise.

Nutrition

• Calories: 240 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 480mg
• Total Carbohydrate: 28g
• Protein: 5g

Try More Recipes:

• Joanna Gaines Arancini
• Joanna Gaines Butter Cake
• Joanna Gaines Cream Of Chicken Soup

Joanna Gaines Hush Puppies

Recipe by Imen Dridi

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Joanna Gaines Hush Puppies feature a crispy cornmeal shell, fluffy center, and fresh jalapeños ready in 25 minutes. This classic southern side dish delivers irresistible texture and a hint of heat for your next fish fry.

Ingredients

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon kosher salt

• 1 cup buttermilk

• 1 large egg, lightly beaten

• 1/4 cup green onions, finely chopped

• 1/4 cup jalapeños, seeded and minced

• 4 cups vegetable oil, for frying

Directions

• 1. Heat The Oil: Pour the oil into a large Dutch oven and heat to 365°F over medium-high heat.
• 2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
• 3. Add Wet Ingredients: Stir in the buttermilk, egg, green onions, and jalapeños until just combined.
• 4. Fry The Batter: Drop tablespoon-sized scoops of batter into the hot oil, frying in batches for 2 to 3 minutes until deep golden brown.
• 5. Drain And Serve: Use a slotted spoon to transfer the hush puppies to a paper towel-lined plate to drain.