Recipe courtesy of Claire Robinson


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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings, approximately 12



  1. Whisk together the eggs, sugar, and salt, to taste, in a large bowl. In a separate bowl, whisk together the cornmeal and flour. Add the wet ingredients to the dry ingredients and stir until incorporated and the batter is thick.
  2. In a heavy-bottomed pot, (Dutch oven) heat enough peanut oil to come halfway up the sides of the pot, to 360 degrees F.
  3. Working in batches, drop the batter, 1 tablespoon (I like to use a small ice cream scoop) at a time, into the oil, being careful to not overcrowd the pot. Fry until deep golden on all sides, turning in the oil for even cooking, about 5 minutes. Transfer the hushpuppies to a paper towel-lined dish and sprinkle with salt while hot. Enjoy!