Brenda Gantt’s Hush Puppy Recipe

Introduction

I’ll be honest with you—I think Brenda Gantt’s hush puppies are one of those simple Southern treasures that can make any meal feel like home. The first time I made them, I realized they were nothing like the dry, crumbly versions you sometimes get at fish fries. Nope—these are golden on the outside, tender on the inside, and full of that comforting cornmeal flavor that hits all the right notes. When you bite into one warm from the fryer, you get that crisp crunch followed by soft, steamy goodness—it’s the kind of moment that makes you close your eyes for just a second.

If you’ve ever watched Brenda cook, you know she has a way of making you feel like you’re standing right there in her kitchen. That’s exactly how I want you to feel today—as if we’re side by side, whisking, frying, and sneaking a hush puppy or two before dinner even hits the table.

What Are Hush Puppies?

Hush puppies are a beloved Southern side dish made from a simple cornmeal batter, fried until perfectly crisp and golden brown. Traditionally served with fried fish, they’re little bite-sized balls (or sometimes oblong fritters) that balance savory flavor and a slightly sweet crunch. Think of them as the perfect partner to anything fried—or just something you snack on while waiting for the rest of the meal.

Why This Recipe Is Special

Brenda Gantt’s hush puppy recipe stands out because it doesn’t overcomplicate things. She relies on pantry staples, a few fresh ingredients, and that Southern instinct that comes from years of home cooking. What I love most is that her version uses just the right amount of onion for flavor without overpowering the batter. Plus, the texture is spot-on: crunchy outside, tender inside.

You’ll taste the love in every bite—and that’s no exaggeration.

Why You’ll Love This Recipe

• Crispy & Tender: You get that perfect golden crunch without being greasy or heavy.
• Easy to Make: Simple ingredients and straightforward steps—no special equipment or fancy tricks needed.
• Crowd-Pleaser: Everyone loves hush puppies, from kids to grandparents.
• Versatile: Serve them with fish, BBQ, chili, or even just a drizzle of honey.
• Authentically Southern: Straight from Brenda Gantt’s kitchen, this recipe captures real down-home flavor.

Tools You’ll Need

• Mixing Bowl: A medium or large one for combining all your dry and wet ingredients.
• Whisk: To mix the batter evenly and avoid lumps.
• Measuring Cups & Spoons: For accuracy—you don’t want too much or too little cornmeal.
• Frying Pan or Deep Fryer: I like using a cast iron skillet (10–12 inch) because it holds heat beautifully.
• Slotted Spoon or Spider Strainer: Perfect for gently lifting hush puppies from hot oil.
• Paper Towels: To drain the excess oil and keep them crisp.
• Cooking Thermometer (Optional): Helps ensure your oil stays at the right frying temperature (about 350°F / 175°C).

Ingredients

(Makes about 20 hush puppies)

• 1 cup (130 g) self-rising cornmeal
• ½ cup (65 g) self-rising flour
• 1 small onion, finely chopped (about ½ cup / 75 g)
• 1 large egg
• ¾ cup (180 ml) buttermilk (or regular milk with 1 tsp vinegar as a substitute)
• 1 tablespoon (12 g) sugar (optional, for a hint of sweetness)
• Salt & pepper, to taste (start with ½ teaspoon salt, ¼ teaspoon pepper)
• Oil, for frying (vegetable or peanut oil works best)

Step-by-Step Instructions

1. Heat the oil

Pour about 2 inches (5 cm) of oil into your skillet or fryer and heat it to 350°F (175°C). Don’t rush this part—hot oil is the secret to crisp hush puppies that don’t soak up grease.

2. Mix the dry ingredients

In a medium bowl, whisk together the cornmeal, flour, sugar, salt, and pepper. This is where the magic starts—the cornmeal gives that signature Southern flavor.

3. Add the wet ingredients

Crack in the egg, pour in the buttermilk, and stir until the batter just comes together. You’re aiming for a thick, spoonable batter—like a soft drop biscuit dough.

4. Fold in the onion

Add your finely chopped onion. It brings moisture and flavor that makes these hush puppies sing. You’ll see little bits of onion speckled through the batter—that’s exactly what you want.

5. Fry in batches

Using a spoon or small cookie scoop, carefully drop spoonfuls of batter into the hot oil. Don’t overcrowd the pan—you want them to have space to float and brown evenly.

6. Cook until golden

Fry for about 2–3 minutes per side, turning occasionally, until they’re deep golden brown and crisp.

7. Drain and cool slightly

Use a slotted spoon to transfer them to a paper towel-lined plate. Let them rest for a minute (just enough to avoid burning your mouth!).

8. Serve warm

These are best served fresh—warm, crisp, and irresistible.

Serving Ideas

• With fried catfish or shrimp for a classic Southern fish fry.
• Alongside BBQ pulled pork or collard greens.
• Dipped in remoulade, honey butter, or even ranch dressing for a fun twist.
• For a breakfast spin, try them with maple syrup and sausage—trust me, it works!

Variations & Customizations

• Spicy Kick: Add a pinch of cayenne or diced jalapeños.
• Sweet Corn Twist: Stir in ¼ cup of fresh or canned corn kernels.
• Cheesy Version: Fold in ½ cup (60 g) shredded cheddar cheese.
• Herby Note: Add a tablespoon of chopped chives or parsley.

Storage & Make-Ahead

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Pop them in a 350°F (175°C) oven for 8–10 minutes to crisp them back up. Avoid microwaving—they’ll get soggy.
• Freeze: Freeze cooked hush puppies for up to 2 months. Reheat straight from frozen at 375°F (190°C) until hot.

Pro Tips & Mistakes to Avoid

Let me share a few little secrets that make all the difference:

• Keep your oil hot. If it drops too low, the hush puppies will absorb oil and turn greasy.
• Don’t overmix. Once the wet and dry ingredients are combined, stop stirring—overmixing makes them dense.
• Test one first. Fry a single hush puppy to check seasoning and texture before cooking the whole batch.
• Use fresh cornmeal. Old cornmeal can taste stale—always check the date.
• Drain properly. A quick rest on paper towels keeps that crisp perfection.

Recipe Summary

• Yield: 20 hush puppies
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Nutrition (per serving):

Approx. 100 calories | 6g fat | 10g carbs | 2g protein

Final Thoughts

There’s something about Brenda Gantt’s hush puppies that just warms the soul. They’re unpretentious, quick to make, and packed with that homemade goodness that reminds you of Sunday dinners and family gatherings.