Have you ever craved a warm, crunchy hush puppy just like the ones served in classic Southern fish joints? Brenda Gantt Hush Puppies Recipe bring that authentic, comforting taste straight to your kitchen. These golden nuggets are the perfect side dish for Brenda Gantt Chicken and Dumplings, fish, barbecue, or honestly, any Southern meal craving a crispy companion.
What makes this recipe even better is how simple it is. With only a handful of pantry staples, some minced onion, and a touch of honey, you can whip up a batch in minutes. Plus, Brenda’s tips for frying make these hush puppies beautifully light and fluffy on the inside with a deep, crunchy crust on the outside.
Whether you’re serving them fresh out of the fryer or freezing them for later, Brenda Gantt’s hush puppies will become a family favorite. Gather your ingredients, heat up the oil, and get ready to make the best hush puppies you’ve ever tasted!
What Does Brenda Gantt Hush Puppies Taste Like?
Brenda’s hush puppies are all about that classic Southern flavor-crispy on the outside, soft and tender inside. The cornmeal batter creates a rich, earthy crunch, while the buttermilk and egg keep the center moist and airy.
A hint of sweet honey balances the savoriness, adding a subtle complexity that makes you reach for one after another. Minced onion brings a punch of fresh, aromatic flavor that ties everything together beautifully.
The Cajun seasoning in Brenda’s recipe lends a gentle warmth and depth of spice without overwhelming heat. Every bite bursts with a perfect harmony of sweet, savory, and slightly spicy notes that will transport you straight to a cozy Southern kitchen.
Ingredients Required for Brenda Gantt Hush Puppies Recipe
Here’s the list of Ingredients you’ll need to make this Brenda Gantt Hush Puppies
- 1 ½ cups self-rising yellow cornmeal mix
- ½ cup all-purpose flour
- 1 tbsp honey (or sugar, but honey gives richer flavor)
- ½ yellow onion, minced
- 1 large egg
- ½ cup buttermilk (or ½ tbsp lemon juice + milk to ½ cup line)
- 1 tsp Cajun all-seasoning (or mix of garlic powder, onion powder, paprika, salt)
- 2–3 cups canola oil (for frying)
Kitchen Utensil You’ll Need
- Measuring cups and spoons
- Small food processor (for mincing onion)
- Mixing bowls
- Whisk and spatula
- Large Dutch oven or deep cast-iron skillet
- Candy or frying thermometer
- Cookie scoop (1 ½-inch recommended)
- Spider strainer
- Wire rack and baking sheet lined with parchment or foil
Prep time: 15 minutes
Cook time: 15 minutes (per batch)
Total time: 30 minutes
Yield: About 18–24 hush puppies
Copycat Brenda Gantt Hush Puppies Recipe
Simply follow the steps given below to make your Brenda Gantt Hush Puppies at home
1. Mince the onion
Remove outer layer and ends of half a yellow onion. Chop roughly, then pulse in a food processor until finely minced.
2. Mix dry ingredients
In a large bowl, whisk together 1½ cups self-rising yellow cornmeal mix and ½ cup all-purpose flour.
3. Add sweetener and egg
Stir in 1 tbsp honey. Beat 1 egg in a small bowl and add to the cornmeal mixture.
4. Make buttermilk (if needed)
If you don’t have buttermilk, mix ½ tbsp lemon juice or vinegar with regular milk up to the ½ cup line. Let sit 1 minute.
5. Add buttermilk & seasoning
Pour in ½ cup buttermilk and 1 tsp Cajun seasoning (or your own spice blend). Whisk until combined, adding a splash more milk if needed. Batter should be thick but scoopable, not runny.
6. Fold in onion
Stir minced onion into batter. Optionally, add minced jalapeño for a kick.
7. Fry hush puppies
In a Dutch oven, heat 2–3 inches of canola oil to 350°F. Use a 1½-inch cookie scoop to drop batter balls into hot oil. Fry 7–8 at a time. Let them sit on the bottom until they float, about 2–3 minutes.
8. Rotate and brown and serve
Gently turn hush puppies until all sides are golden brown. Drain and keep warm: Remove with spider strainer, drain on a rack over a parchment-lined baking sheet, and keep warm in a 200°F oven while you finish frying batches.
Some Tasty Ways To Customize and Serve This Brenda Gantt Hush Puppies
1. Classic Fish Fry Favorite
We love piling these hush puppies next to a plate of crispy fried catfish or whiting. That golden crunch is the perfect match for flaky, tender fish-just like the best Southern fish shacks.
2. With Creamy Coleslaw
There’s something magical about biting into a hot, crunchy hush puppy with a forkful of cold, creamy coleslaw. The contrast in textures and temperatures is unbelievably satisfying.
3. Tartar Sauce Dip
We’ve served hush puppies with homemade tartar sauce more times than we can count. The tangy, herby dip brings out the sweet oniony notes in the hush puppies beautifully.
4. Shrimp and Grits Companion
We once made hush puppies as a side for a big bowl of shrimp and grits-and it was a total hit! They soak up the creamy, buttery sauce like little flavor sponges.
5. Southern Barbecue Plate
You can’t go wrong pairing hush puppies with pulled pork, ribs, or smoked chicken. We’ve done this at family cookouts, and they always disappear faster than the barbecue itself!
6. Cajun Remoulade Drizzle
Try them with a spicy Cajun remoulade-trust us, the zesty sauce clings to those crispy edges and turns every bite into a flavor bomb.
7. Breakfast for Dinner
One night, we served hush puppies alongside cheesy scrambled eggs and country sausage for a Southern-style breakfast-for-dinner. It felt indulgent and comforting-like a warm hug.
8. Loaded Hush Puppy Sliders
We’ve sliced hush puppies open and stuffed them with pimento cheese or pulled Pork to make tiny, irresistible sliders. Perfect party food!
9. Salad Topper
Okay, hear us out: we once crumbled leftover hush puppies over a hearty kale and bacon salad. The crunch added so much texture and a touch of sweet-savory goodness.
10. With Hot Honey or Maple Syrup
When we want a sweet-savory twist, we drizzle hush puppies with warm honey or maple syrup. That sticky sweetness with the crispy crust? Absolutely to die for.
Some Tips on This Brenda Gantt Hush Puppies Recipe
1. Chop onions small.
Tiny onion bits mix better and taste yummy in every bite.
2. Use a big bowl.
A big bowl helps you stir without making a mess.
3. Don’t skip honey.
Honey makes your hush puppies a little sweet and very tasty.
4. Check the oil heat.
Use a thermometer. The oil should be hot like 350 degrees so they fry right.
5. Scoop same size balls.
Use a cookie scoop so all hush puppies cook the same.
6. Let them sit in oil.
When you put the batter in the oil, don’t move them. Let them stay still so they don’t break.
7. Turn them gently.
After they float, use a spoon or spider to turn them softly.
8. Drain on a rack.
Put hush puppies on a rack so extra oil drips off and they stay crispy.
9. Keep them warm.
Put them in the oven on low heat so they stay hot while you finish cooking.
10. Eat them fresh!
Hush puppies taste best when you eat them right after cooking. So yummy!
How to Store and Reheat Brenda Gantt Hush Puppies Properly
Cool hush puppies completely before storing. Keep in an airtight container in the fridge for up to 3 days or freeze up to 3 months. Reheat in a 350°F oven for 8–10 minutes until crispy and hot.
Brenda Gantt Hush Puppies Recipe
Ingredients
- 1 ½ cups self-rising yellow cornmeal mix
- ½ cup all-purpose flour
- 1 tbsp honey or sugar, but honey gives richer flavor
- ½ yellow onion minced
- 1 large egg
- ½ cup buttermilk or ½ tbsp lemon juice + milk to ½ cup line
- 1 tsp Cajun all-seasoning or mix of garlic powder, onion powder, paprika, salt
- 2 –3 cups canola oil for frying
Instructions
- Remove outer layer and ends of half a yellow onion. Chop roughly, then pulse in a food processor until finely minced.
- In a large bowl, whisk together 1½ cups self-rising yellow cornmeal mix and ½ cup all-purpose flour.
- Stir in 1 tbsp honey. Beat 1 egg in a small bowl and add to the cornmeal mixture.
- If you don’t have buttermilk, mix ½ tbsp lemon juice or vinegar with regular milk up to the ½ cup line. Let sit 1 minute.
- Pour in ½ cup buttermilk and 1 tsp Cajun seasoning (or your own spice blend). Whisk until combined, adding a splash more milk if needed. Batter should be thick but scoopable, not runny.
- Stir minced onion into batter. Optionally, add minced jalapeño for a kick.
- In a Dutch oven, heat 2–3 inches of canola oil to 350°F. Use a 1½-inch cookie scoop to drop batter balls into hot oil. Fry 7–8 at a time. Let them sit on the bottom until they float, about 2–3 minutes.
- Gently turn hush puppies until all sides are golden brown. Drain and keep warm: Remove with spider strainer, drain on a rack over a parchment-lined baking sheet, and keep warm in a 200°F oven while you finish frying batches.
Video
Notes
Common Queries on This Brenda Gantt Hush Puppies Recipe
Here, we’ve got you covered with some common questions about the Brenda Gantt Hush Puppies that people often ask.
1. What are the ingredients for Brenda Gantt Hush Puppies Recipe?
From our kitchen, the key ingredients are self-rising yellow cornmeal mix, all-purpose flour, honey (or sugar), minced onion, egg, buttermilk, and Cajun seasoning. You’ll also need canola oil for frying. These simple ingredients come together for perfect crispy hush puppies every time.
2. How are hush puppies created?
We mix the dry ingredients first, then stir in the beaten egg, buttermilk, minced onion, and seasoning until we get a thick, scoopable batter. We heat oil to 350°F, scoop the batter, and fry until golden brown on all sides. Letting them rest at the bottom of the oil first helps form that signature crust.
3. What is the main ingredient in the deep-fried snack known as a hush puppy?
The star of any hush puppy is cornmeal-specifically, self-rising yellow cornmeal mix. It gives hush puppies their iconic flavor and texture, making them light, crispy, and perfectly Southern.
4. Why do my hush puppies fall apart in the oil?
In our experience, hush puppies fall apart if the batter is too runny or if you stir them too soon after adding to the oil. Make sure your batter is thick and let them sit undisturbed in the oil for a minute or two so a crust can form.
5. Can I freeze hush puppies for later?
Yes! We often make big batches and freeze them once cooled. Place them in an airtight container or freezer bag for up to 3 months. Reheat directly from frozen in a 350°F oven until hot and crispy.
6. What’s the best oil for frying hush puppies?
We recommend canola oil because of its neutral flavor and high smoke point. It helps hush puppies get that deep golden color without tasting greasy.
7. Can I add anything else to the Brenda Gantt Hush Puppies batter?
Definitely. From our kitchen tests, adding minced jalapeño, shredded cheese, or chopped cooked bacon brings amazing flavor twists to Brenda Gantt’s classic recipe.
8. How do I make homemade buttermilk for Brenda Gantt Hush Puppies?
If you don’t have buttermilk, we always make a quick substitute: mix ½ tablespoon of lemon juice or vinegar with milk up to the ½ cup line, stir, and let it sit for a minute. It works beautifully in this recipe.
9. Why do hush puppies sometimes come out dense?
In our experience, dense hush puppies happen if you overmix the batter or if the oil temperature drops too low during frying. Keep the oil around 350°F and mix the batter just until combined for light, fluffy results.
10. How should I serve Brenda Gantt Hush Puppies?
We love serving them hot with tartar sauce or honey butter on the side. They pair perfectly with fried fish, chicken, or a big barbecue spread. Warm hush puppies are always the first thing to disappear at our table!
Brenda Gantt’s hush puppies are a true taste of the South-simple, comforting, and impossibly delicious. Try them with your next fish fry or barbecue, and you’ll see why they’re such a beloved classic. Ready to fry up some golden perfection? Share your experience in the comments below and don’t forget to follow for more authentic Southern recipes!
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Delicious, Thanks for the recipe
Thanks for your support Lisa
Thanks for the recipe
nice recipe Tried this today-turned out amazing! Thanks for the recipe!