Alabama Hush Puppies


Serve these classic, Southern Alabama Hush Puppies alongside a barbecue feast and dip them in tartar sauce for a wonderfully tangy flavor.

Active Time:
32 mins
Total Time:
32 mins
3 dozen.

It would be hard to find a Southern dish that admits to as many interpretations and backgrounds as does the hush puppy. We are informed on good authority that the hush puppy came from Georgia. Or Mississippi. Certainly Marjorie Kinnan Rawlings put it in the Southern lexicon in Cross Creek Cookery. The theory that the term started as a mixture of hash and batter called "hash puppy" has few adherents. Others say some fishermen were sitting by their campfire after dining on fried fish when their huntin' dawgs started to whine. The men fried some cornbread batter in the skillet they had used for frying the fish and tossed it to the dogs. "Hush, puppies," the men said. They were nice men. Did they put chopped onion in the batter? History, even gossip, is silent on that point. No matter the true etymological origins of the hush puppy, these Alabama Hush Puppies have become a true Southern classic. Use a small ice-cream scoop to easily drop the batter into the hot oil. Serve them alongside fried fish and dip them in tartar sauce for a wonderfully tangy flavor. These nostalgic fried morsels will be favorites amongst kids and adults alike.

Alabama Hush Puppies

Southern Living


  • Vegetable oil, for frying

  • 1 3/4 cups plain white cornmeal

  • 1/4 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1/2 teaspoon ground red pepper

  • 1 large egg, lightly beaten

  • 1 cup milk

  • 1/2 cup finely chopped onion

  • Tartar sauce for dipping (optional)


  1. Pour oil to a depth of 3 inches into a large heavy saucepan; heat over medium-high heat to 365°F.

  2. Combine cornmeal and next 4 ingredients in a medium bowl; make a well in center of mixture. Stir together egg, milk, and onion; add to dry mixture, stirring just until moistened.

  3. Drop batter by tablespoonfuls, 6 at a time, into hot oil. Fry 2 minutes or until browned. Drain on a wire rack over paper towels. Serve with tartar sauce, if desired.

Related Articles