Brenda Gantt Hush Puppies Recipe

I decided to bring a little Southern comfort into my kitchen and whip up a batch of these famous hush puppies.

As soon as I dropped the first spoonful of batter into the hot oil, my house filled with that unmistakable, nostalgic aroma of a fish fry.

I couldn’t help but smile watching them puff up into perfect golden-brown orbs, knowing how fluffy and delicious they would be inside.

This Brenda Gantt Hush Puppies Recipe is pure, simple, and reminds me of gatherings with family and good food. It’s a classic for a reason, and I’m so excited to share how I made these delightful little bites.

Ingredients

Here are the simple, pantry-friendly ingredients you’ll need for this classic Southern side.

• 3 cups Cornmeal: Fine-ground cornmeal works best as it creates a smoother, less gritty batter and a more delicate texture in the finished hush puppy.
• 1 ½ cups All-purpose flour: Flour provides structure and helps bind the cornmeal, preventing the hush puppies from falling apart while frying.
• 2 Eggs: Eggs add richness and act as a crucial binder, giving the batter the right consistency to hold its shape.
• 1 teaspoon Salt: This is essential for bringing out all the other flavors; don’t skip it, or the hush puppies will taste flat.
• ½ teaspoon Baking soda: This leavening agent reacts with the buttermilk to create air pockets, making the hush puppies light and fluffy inside.
• ½ Yellow onion, peeled and small diced: Finely dicing the onion ensures it cooks through and distributes its sweet, savory flavor evenly.
• 3 cups Buttermilk: Full-fat buttermilk is the secret to a tender, flavorful hush puppy. Its acidity tenderizes the batter and activates the baking soda.

Note: This recipe yields a generous batch of approximately 36 hush puppies.

Variations

If you want to add a personal touch to this classic recipe, here are a few simple ideas to try.

• Spicy Kick: Add finely minced jalapeños or a dash of cayenne pepper to the batter for a little bit of heat that pairs wonderfully with seafood.
• Cheesy Goodness: Mix in a half-cup of shredded sharp cheddar or pepper jack cheese for a gooey, savory surprise inside.
• Sweet Corn Addition: Fold in a cup of fresh or canned corn kernels (drained well) for pops of sweetness and added texture.
• Herbaceous Twist: Add chopped fresh chives, parsley, or a bit of Cajun seasoning to the dry ingredients for a more complex, herby flavor.

Cooking Time

This recipe comes together quickly, making it a perfect side for a weeknight meal.

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Equipment you need

You don’t need any fancy gadgets to make these, just a few kitchen basics.

• Large Mixing Bowl: For combining all your batter ingredients into a smooth mixture.
• Medium-Sized Pot or Deep Fryer: A heavy-bottomed pot is ideal for maintaining a steady oil temperature for even frying.
• Two Spoons: The classic method for easily dropping rounded portions of batter into the hot oil.
• Slotted Spoon or Spider Strainer: For safely removing the golden-brown hush puppies from the oil.
• Paper Towel-Lined Plate: Essential for draining excess oil and keeping the hush puppies crispy.

How to Make Brenda Gantt Hush Puppies Recipe?

Follow these simple steps to create perfectly crispy on the outside, fluffy on the inside hush puppies every time.

Preparing the Batter

In a large mixing bowl, combine the cornmeal, all-purpose flour, salt, baking soda, and finely diced onion. Whisk these dry ingredients together until they are evenly distributed. Then, add the eggs and buttermilk. Stir everything together with a spoon or whisk until the batter is completely combined and smooth. If the batter seems too dry, add a splash more buttermilk; if it’s too wet, a little extra flour will thicken it up. The ideal consistency is thick enough to hold its shape on a spoon.

Frying the Hush Puppies

Heat your cooking oil in a medium-sized pot or deep fryer to 350°F. Using two spoons, scoop up about a tablespoon of batter and use the second spoon to carefully push it into the hot oil. The hush puppy should float to the surface within a few seconds. Fry for about 5 minutes, turning them occasionally, until they are evenly browned on all sides and cooked through. Work in batches to avoid overcrowding the pot, which can lower the oil temperature and result in greasy hush puppies.

Draining and Serving

Once the hush puppies are a deep golden brown, use a slotted spoon to carefully remove them from the hot oil. Transfer them to a plate lined with paper towels to drain off any excess grease. This helps ensure the exterior stays wonderfully crisp. Let them drain for a minute or two before serving them hot with your favorite dipping sauces.

Additional Tips for Making this Recipe Better

Through a little trial and error, I’ve picked up a few pointers that take these hush puppies from good to great.

• Let the Batter Rest: I found that letting the batter sit for about 10 minutes before frying allows the cornmeal and flour to fully hydrate, resulting in a more tender hush puppy.
• Use a Cookie Scoop: For more uniform, perfectly round hush puppies, I like to use a small cookie or ice cream scoop to drop the batter into the oil. It’s less messy and ensures they all cook at the same rate.
• Test the Oil: Before I start my first batch, I drop a tiny bit of batter into the oil. If it sizzles and floats right away, the oil is ready. If it sinks or browns too fast, I adjust the heat.
• Don’t Overmix: I make sure to mix the batter just until it’s combined. Overmixing can develop the gluten in the flour too much, leading to tough or dense hush puppies instead of light and fluffy ones.

How to Serve Brenda Gantt Hush Puppies Recipe?

Pile them high in a basket lined with a cloth napkin for a rustic, inviting presentation. They are a classic side for any fried seafood, especially catfish or shrimp, and pair wonderfully with a big bowl of coleslaw. For dipping, offer a selection of sauces like tartar sauce, comeback sauce, or a simple honey butter for a sweet and savory contrast.

Nutritional Information

Here is a general look at the nutritional content for this recipe.

• Calories: 86 kcal per hush puppy
• Protein: Provides a small amount of protein from the egg and dairy.
• Carbohydrates: The primary nutrient, coming from the cornmeal and flour.
• Fat: Contains fat from the frying oil and buttermilk.

Make Ahead and Storage

These hush puppies are best fresh, but they can be stored and reheated easily.

Storing Leftovers

Allow the hush puppies to cool completely, then store them in a covered container in the refrigerator for up to 4 days. Placing a paper towel in the container can help absorb any moisture.

Freezing Instructions

For longer storage, freeze the cooled hush puppies in a single layer on a baking sheet before transferring them to a freezer-safe bag. They will keep well for up to 3 months.

Reheating Tips

To bring back that crispy texture, reheat the hush puppies in an oven or air fryer at 350°F for about 5-8 minutes. Reheating in the microwave will make them soft, so it’s best to avoid it.

Why You’ll Love This Recipe?

Here are just a few reasons why this hush puppy recipe is sure to become a family favorite.

• Incredibly Easy to Make: The batter comes together in one bowl in just a few minutes, making it a perfect recipe for even beginner cooks.
• Classic Comfort Food: With their crispy exterior and fluffy, savory interior, these hush puppies deliver a satisfying and nostalgic taste of the South.
• Perfect for a Crowd: This recipe makes a large batch, so it’s ideal for serving at family dinners, potlucks, or backyard barbecues.
• Customizable Flavor: The simple base recipe is a perfect canvas for adding your own favorite ingredients, from spicy peppers to savory cheese.