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Chef Jason Cheek offers up a deep-fried way to celebrate corn season with this Southern specialty: hushpuppies. They’re poppable, dippable and pretty much irresistible, making them the perfect side dish for your next BBQ. He likes to serve his with honey butter, but spicy mayo is also a popular sidekick to these dough balls. And heads up — the recipe yields 3 quarts so unless you’re serving a large crew, you can cut the batch in half.


Yields: 3 quarts


dry ingredients
  • 2 cups self rising flour
  • 4 cups corn meal
  • 2 tablespoons baking soda
  • 3 tablespoons baking powder
  • 6 eggs
  • 1 cup sugar
  • 1/4 cup salt
wet ingredients (mix in a blender)
  • 3 cups milk
  • 2 cups frozen corn
  • 1 medium Spanish onion, roughly diced


  1. Combine all dry ingredients in a bowl.
  2. Once wet ingredients have been blended add to the dry and whisk together.
  3. Allow batter to refrigerate for one hour before using. Scoop and fry in 350 degree oil. Once the dough has started to cook on one side, it will "roll" over to cook on the other side. Use a cake tester to check doneness.
  4. Remove, salt and use whatever dipping sauce you'd like. (Chef's note: I like to serve them with a little room temp honey butter.)

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