Mama’s Cornmeal Hushpuppies by Trisha Yearwood

Do you know what HushPuppies are?

Well, they’re a savory food made from cornmeal batter that is deep fried or baked (appetizer or side dish) usually served with seafood. As a kid this was my favorite thing to steal off my moms plate. I never liked seafood so hushpuppies were the one thing I could order when we were at a seafood restaurant. Trisha Yearwood’s recipe is amazing!

You’re Welcome!

Mama's Cornmeal Hushpuppies by Trisha Yearwood

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 48 hushpuppies

Mama's Cornmeal Hushpuppies by Trisha Yearwood


  • 2 cups self-rising white cornmeal
  • 3/4 cup finely chopped onion
  • 1 large jalapeno, chopped fine
  • Kosher salt
  • 2 cups buttermilk
  • 8 cups peanut oil, for frying


  1. In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
  2. Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
  3. Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.


Cook's Note: If you can't find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.

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