• Cooking Time:
  • Servings: 40 Pcs
  • Preparation Time:



  • 1 quart canola oil
  • 1 1/2 cups fine cornmeal
  • 1 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • Pinch of cayenne pepper
  • 2 eggs
  • 1 1/2 cups buttermilk
  • 1/4 cup thinly sliced green onions, white and
  • light green portions


  • Preheat an oven to 200°F.
  • In a saucepan over medium-high heat, heat the oil to 350°F on a deep-frying thermometer.
  • Line a baking sheet with paper towels.
  • In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, black pepper and cayenne.
  • Add the eggs and buttermilk and whisk until the mixture is smooth and no lumps remain.
  • Add the green onions and stir until well combined.
  • Let the batter stand for 5 minutes.
  • Working in batches, use a small scoop or tablespoon to carefully drop about 1 Tbs. of the batter into the oil for each hush puppy.
  • Fry, turning often with a slotted spoon, until the hush puppies are golden brown, 2 1/2 to 3 minutes.
  • Transfer them to the prepared baking sheet and keep warm in the oven while cooking the remaining hush puppies.
  • Serve immediately.

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