Sunny’s Easy Hush Puppies with a Hot Honey Dipping Sauce

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  • Level: Intermediate
  • Total: 35 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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Ingredients

Batter:

Two 8.5-ounce boxes cornbread mix (I like Jiffy here)

2 tablespoons BBQ seasoning, ancho chile powder or chipotle seasoning 

One 14-ounce can creamed corn 

2 large eggs, whisked 

Frying:

Peanut oil, for frying

Kosher salt 

Sauce:

1/4 cup creamed honey

1/4 cup hot sauce (I like Cholula here) 

2 tablespoons confectioners' sugar 

Directions

  1. For the batter: In a large bowl, whisk together the cornbread mix and seasoning blend, breaking up any clumps in the mix. Add the creamed corn and eggs and stir to combine gently; the mixture should be scoopable but hold its form. Think the perfect ice cream ball. Allow to rest in the refrigerator for 10 minutes.
  2. For the frying: In a large pot or fryer, bring at least 2 inches of peanut oil to 375 degrees F. Using 2 spoons or a medium ice cream scoop, scoop out some batter and slowly lower it into the oil. Drop in a few more and cook, flipping if needed, until the hush puppies float and are golden all around, 2 to 4 minutes. Remove to a wire rack over a baking sheet and season with a sprinkle of salt. Repeat with the remaining batter.
  3. For the sauce: In a small bowl, whisk together the honey, hot sauce and sugar. Use as a dipping sauce for the hush puppies.