You’ll Never Fail Again Making Hushpuppies – My Proven Secret

John Woods' shares his secret hushpuppy recipe that has been enjoyed by tens of thousands across the United States and Canada. If you are tired of your hushpuppies forming into a greasy and tasteless mess, this recipe is for you. Watch and learn the secret of making delicious hushpuppies every time. This video will be a game-changer at your next fish fry.

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Never Fail at Making Hush Puppies – My Proven Secret

Whether you call it a hush puppy, or a hushpuppy, here is my thirty-year proven secret to making the perfect hushpuppies every time.  The ingredients are simple, and the technique is simple.  Watch this video and become a master at cooking Southern-style hushpuppies.




5 cups self-rising cornmeal (do not use degermed cornmeal).  I like Martha White

2.50 cups white all-purpose flour

2 cups of white granulated sugar, or to taste

1/4 tsp baking powder

1 medium finely chopped onion (white or red), approximately 1 cup

5 eggs, beaten

2 cups whole milk or buttermilk

1 cup finely chopped jarred jalapenos with 1/4 cup jalapeno juice



Mix all the dry ingredients in a bowl

Mix all of the wet ingredients thoroughly together in a separate bowl

Combine the two and mix by hand until all the dry pockets are gone.  Add more milk or an egg if the hushpuppies are too dry.  Do not get them too wet.  They should be moist but not runny.

Cover the bowl and let them set out a room temperature for about thirty minutes or more.  Once they rise, pat them down by hand.

Place in the refrigerator and chill for 12 hours or overnight for best results.

Set the fryer to 325 degrees Fahrenheit and carefully add hushpuppies to the fryer using a small scoop or spoon.  Cook for approximately two minutes until done in the middle.  Review the video for cooking instructions and suggestions