As a longtime fan of Brenda Gantt’s home-cooked, Southern-style meals, I was excited when I got my hands on her cookbook. Naturally, one of the first recipes I had to try was her famous hush puppies. Brenda Gantt’s Hush Puppy Recipe is everything you’d expect—crispy on the outside, soft and flavorful on the inside.
After trying them out in my own kitchen, they quickly became a favorite at home. Now, I’m excited to share the step-by-step process with you, so you can make and enjoy them just as I did!
If you want to try copycat more recipes from Brenda’s, here you will find more Brenda Gantt Recipes.
Why You’ll Love Brenda Gantt’s Hush Puppies?
You’ll love this recipe for a few reasons. First, it’s simple and uses pantry ingredients you probably already have. There’s no need for fancy tools or ingredients. Plus, they’re full of that homemade taste and crispy texture everyone loves.
They also have onions in them, cut into long slivers for extra flavor and a fun “critter” shape that makes each hush puppy unique.
Best of all, they come together quickly, so they’re the perfect side dish when you’re frying up some fish!

Ingredients Needed
- 1 cup White Lily Cornmeal (self-rising is best)
- 1 tablespoon White Lily self-rising flour
- ½ onion, thinly sliced into long, skinny strips
- Buttermilk (enough to make a thick batter)
- Oil for frying (vegetable oil or peanut oil works well)
Recipe Substitutions
If you’re running low on some ingredients, don’t worry! You can swap out some of the items without losing that delicious Southern flavor.
- Cornmeal: If you don’t have White Lily, you can use any self-rising cornmeal. If it’s not self-rising, just add ½ teaspoon of baking powder.
- Onions: You can use green onions instead of regular onions for a slightly different flavor, or skip the onions if you’re not a fan.
- Buttermilk: No buttermilk? No problem! Just mix regular milk with a tablespoon of vinegar or lemon juice to get the tangy flavor.
Kitchen Appliances
For this recipe, you don’t need a lot of fancy equipment. Here’s what I use:
- Deep skillet or fryer: You want to use something deep enough for frying.
- Mixing bowl: To mix your hush puppy batter.
- Spoons: You’ll need two spoons to shape and drop your hush puppy batter into the oil.
How To Make Brenda Gantt’s Hush Puppy
Step 1 | Prepare the Batter

In a mixing bowl, combine the cornmeal and flour. Slice your onion into long, thin strips and add them to the mix. The onion gives the hush puppies that extra punch of flavor and makes them look like fun little critters!
Step 2 | Add the Buttermilk

Slowly add in your buttermilk, a little at a time, stirring as you go. You want the batter to be thick but not too runny. It should hold its shape when you scoop it, so it’s easy to drop into the hot oil.
Step 3 | Heat the Oil

Heat your oil in a deep skillet or fryer over medium heat until it’s hot enough for frying. To test, drop a small bit of batter into the oil—if it sizzles and rises to the top, your oil is ready.
Step 4 | Fry the Hush Puppies

Using two spoons, scoop out small portions of batter and gently drop them into the hot oil. Be sure not to overcrowd the pan. Fry them for about 2-3 minutes, turning them halfway through until they’re golden brown on all sides.
Step 5 | Drain and Serve

Once the hush puppies are golden and crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain off any excess oil.
Recipe Notes
Here are a few extra tips to make sure your hush puppies turn out perfect every time:
- Thin Onion Slices: Make sure you slice the onions thin and long. This gives the hush puppies that fun shape.
- Don’t Overmix: When mixing the batter, don’t overmix. Just stir enough to combine the ingredients, so your hush puppies stay light and fluffy.
- Temperature Control: Keep an eye on the oil temperature. If it’s too hot, the hush puppies will cook too quickly on the outside and stay raw inside. If it’s too cold, they’ll absorb too much oil and get soggy.
Recipe Variations and Additions
- Cheesy Hush Puppies: Add ¼ cup of shredded cheddar cheese to the batter for a cheesy twist.
- Spicy Hush Puppies: If you like a little heat, add a pinch of cayenne pepper or some finely diced jalapeños to the batter.
- Sweet Hush Puppies: For a sweet version, add a tablespoon of sugar to the batter and serve with a drizzle of honey.
Serving Suggestions
Brenda Gantt’s Hush Puppy Recipe pairs wonderfully with a variety of Southern dishes. Here are a few ideas for what to serve them with:
Fried Catfish or Shrimp:
A classic combo. Fried catfish and hush puppies were made for each other! The crispy hush puppies balance perfectly with the tender fish.
BBQ Ribs or Chicken:
The crunchy hush puppies make a delightful side to smoky barbecue. The sweetness from the cornmeal complements the bold barbecue flavors.
Southern Coleslaw:
The tangy, creamy crunch of coleslaw is a perfect contrast to the golden hush puppies. Plus, it adds a fresh element to your plate.
Tartar Sauce or Ketchup:
Serve your hush puppies with a dipping sauce like tartar sauce, ketchup, or even a little honey butter for a sweet twist!
Storage Tips
If you have leftover hush puppies (though that’s rare!), here’s how to store them:
Fridge Storage:
Place your leftover hush puppies in an airtight container and store them in the refrigerator. They will stay fresh for up to 3 days.
Reheating:
To get them crispy again, reheat the hush puppies in the oven at 350°F for about 5-7 minutes. Avoid microwaving, as it will make them soft and soggy.
Freezing Hush Puppies:
You can freeze hush puppies for up to 2 months. Place them in a single layer on a baking sheet and freeze for an hour. Then transfer them to a freezer bag or container. To reheat, pop them in the oven straight from the freezer until they’re heated through.
Brenda Gantt’s Hush Puppy Recipe FAQs
1. Why are they called hush puppies?
The name “hush puppies” has an interesting story. Legend has it that fishermen or hunters would fry up little balls of cornmeal batter and toss them to their dogs to keep them quiet during cookouts. They’d say “Hush, puppy!” as they threw the treats, and the name stuck. While this might just be a tall tale, it’s a fun bit of Southern folklore that adds charm to this simple dish.
2. Can I make the batter ahead of time?
It’s best to make hush puppy batter right before frying. The baking powder in the self-rising cornmeal starts working as soon as it gets wet, so for the fluffiest hush puppies, mix and fry right away. If you need to, you can mix the dry ingredients ahead of time and add the wet ingredients just before cooking.
3. My hush puppies are coming out dense. What am I doing wrong?
Dense hush puppies often result from overmixing the batter or using too much liquid. Mix the ingredients just until combined – a few lumps are okay. The batter should be thick, not runny. Also, make sure your oil is hot enough (350°F). If the oil is too cool, the hush puppies will soak up too much oil and become heavy.
4. Can I bake hush puppies instead of frying them?
A: While traditionally fried, you can bake hush puppies for a healthier option. Preheat your oven to 450°F (230°C). Drop spoonfuls of batter onto a greased baking sheet and bake for about 10 minutes, turning halfway through. They won’t be as crispy as fried ones, but they’ll still be tasty!
5. My hush puppies are falling apart in the oil. Help!
If your hush puppies are falling apart, the batter might be too wet. Try adding a bit more cornmeal to thicken it up. Also, make sure the oil is hot enough before dropping in the batter. If the oil is too cool, the hush puppies can fall apart before they set.
6. Can I add sugar to make sweet hush puppies?
Absolutely! While traditional hush puppies are savory, you can add 2-3 tablespoons of sugar to the batter for a sweeter version. These are great served with honey butter or even as a dessert with a dusting of powdered sugar.
7. How do I know when the hush puppies are done?
Hush puppies are done when they’re golden brown on the outside and float to the top of the oil. This usually takes about 2-3 minutes. You can test one by cutting it open – the inside should be cooked through but still moist.
8. Why do you add a little flour to the cornmeal mix?
Adding a small amount of all-purpose flour to the cornmeal mix helps bind the ingredients together and gives the hush puppies a slightly lighter texture. It’s not necessary, but I find it improves the overall consistency of the hush puppies.

Brenda Gantt’s Hush Puppy Recipe
Try Brenda Gantt's Hush Puppy Recipe for crispy, flavorful Southern hush puppies! Perfectly golden, easy to make, and a family favorite in just 20 minutes.
Ingredients
- 1 cup White Lily Cornmeal (self-rising is best)
- 1 tablespoon White Lily self-rising flour
- ½ onion, thinly sliced into long, skinny strips
- Buttermilk (enough to make a thick batter)
- Oil for frying (vegetable oil or peanut oil works well)
Instructions
Step 1 | Prepare the Batter
In a mixing bowl, combine the cornmeal and flour. Slice your onion into long, thin strips and add them to the mix. The onion gives the hush puppies that extra punch of flavor and makes them look like fun little critters!
Step 2 | Add the Buttermilk
Slowly add in your buttermilk, a little at a time, stirring as you go. You want the batter to be thick but not too runny. It should hold its shape when you scoop it, so it’s easy to drop into the hot oil.
Step 3 | Heat the Oil
Heat your oil in a deep skillet or fryer over medium heat until it’s hot enough for frying. To test, drop a small bit of batter into the oil—if it sizzles and rises to the top, your oil is ready.
Step 4 | Fry the Hush Puppies
Using two spoons, scoop out small portions of batter and gently drop them into the hot oil. Be sure not to overcrowd the pan. Fry them for about 2-3 minutes, turning them halfway through until they’re golden brown on all sides.
Step 5 | Drain and Serve
Once the hush puppies are golden and crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain off any excess oil.
Conclusion
If you want to taste a delicious, easy-to-make side that’s bursting with flavor, you’ve got to try Brenda Gantt’s Hush Puppy Recipe. These crispy-on-the-outside, soft-on-the-inside bites are the perfect addition to any meal, especially when paired with fried fish or BBQ.
Trust me, once you’ve tried them, they’ll become a regular in your kitchen. Make sure to follow us on Pinterest for more Southern cooking ideas!