Sweet Corn Hush Puppies

Makes about two dozen hush puppies
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Sweet Corn Hush Puppies
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These fried sweet corn hush puppies are the perfect side to any late summer or fall meal. Golden brown cornmeal puffs served with homemade honey butter!


3/4 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon Tajin (optional)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1/2 cup buttermilk
1 cup fresh sweet corn kernels (about two ears)
Oil for frying

Honey Butter:

1/2 cup salted butter
2 tablespoons honey


For honey butter, allow butter to soften and then mash together with honey. Keep at room temperature to serve so it is dippable.

For hush puppies:

  1. Add cornmeal, flour, salt, Tajin, baking powder, and baking soda to a medium bowl and whisk together. Whisk in egg and buttermilk to form a very thick batter. Fold in corn kernels.
  2. Heat oil about 3 cups of oil in a sturdy pot to 350˚F. You only need a few inches of oil to fry these. When oil is hot, use a spoon to gently spoon in scant tablespoons of batter into the oil, being careful not to splash. Allow hush puppies to fry for 3-4 minutes, flipping them as needed to ensure even frying. Work in batches to not crowd the pot.
  3. Remove golden brown hush puppies with a slotted spoon and allow to drain on a baking sheet with paper towel.
  4. Repeat until you have used all your batter.
  5. Serve hush puppies warm or at room temperature with honey butter.

Nutrition Info