Fry up this classic, crispy Southern side in very little time!
Before moving down South, I didn’t understand why hush puppies were such a big deal. “They’re just fried cornbread balls,” I said, but my husband—who was born and raised in the Carolinas—objected. “Try them first, and then tell me what you think,” he said with a wink. I’m not usually a fan of fried food, but as a treat once in a while, it can really hit the spot! And with one crisp bite of a freshly fried hush puppy, I was hooked. Now, I crave them pretty often.
There’s only one problem—we don’t want, nor can we always afford, to go out every week to get a big order of hush puppies. Especially in Charleston, there are plenty of gourmet versions that are worth drooling over, but they cost an arm and a leg. That’s why I’m grateful for this recipe!
Jiffy corn muffin mix creates a quick and easy way to whip up homemade hush puppies in little to no time so that we can enjoy them warm and fresh in the comfort of our home. Plus, we get more bang for our buck. Each bite is buttery and savory, with a hint of onion sweetness—even more decadent than cornbread. So, I take back what I originally said about this flavorful finger food! It will be a joy to dish them out for my guests in the coming months, alongside our favorite dipping sauces.
What is Jiffy mix?
Invented in 1930 by the Chelsea Milling Company, “Jiffy” was the first successful prepared baking mix sold directly to the public. It only required milk to bring forth a beautiful batch of biscuits every time, which was quite appealing for newbie cooks and busy moms alike. Since it was both convenient and affordable, Jiffy was able to help many families put food on the table during the Great Depression and has evolved to be a staple in budget-friendly recipes today. Since those original biscuits, Jiffy is now the leading prepared muffin mix on the market—making recipes like this one so easy, you can’t help but want to try them!
How do I store leftovers?
Once they reach room temperature, transfer your hush puppies to an airtight container and refrigerate them for 2 to 3 days. For longer storage, put them in a freezer-safe bag and freeze for up to 2 months. Once thawed, you can reheat them in the oven or air fryer at 350°F for 5 to 10 minutes, until they’re crisp again.
Similar recipes to try
Say, do you want to skip the Jiffy mix and go straight to the classic ingredients? Check out this Hush Puppies Recipe, which got me interested in the first place. But if you’re missing sweet, chewy corn kernels in your bread, then try these buttery little Corn Nuggets. Similar flavors, with a mix of textures. And if you want to discover the magic of cooking cornbread without any corn at all, try this low-carb Keto Buttermilk Cornbread—perfect as a side for dinner or a snack with honey.
Jiffy Mix Hush Puppies
Ingredients
- 8.5 ounces dry corn muffin mix
- 1/4 cup self-rising flour
- 1 egg
- 3 tablespoons grated sweet onion
- 1/3 cup low-fat buttermilk
- 1 pinch salt
- Vegetable oil for frying
- Preferred dipping sauce such as rémoulade, optional
Instructions
- In a medium bowl, whisk together the dry corn muffin mix and self-rising flour.
- Add the egg, grated sweet onion, low-fat buttermilk, and salt. Stir the mixture until just combined.
- Heat about 2 inches of vegetable oil in a deep skillet to 360°F. Drop spoonfuls of the batter into the hot oil. Fry the hush puppies until they are golden brown on both sides.
- Remove them with a slotted spoon and let them drain on paper towels. If desired, serve with your favorite dipping sauce, such as rémoulade.
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