If you’re craving that authentic Southern comfort, this Joanna Gaines Hush Puppy recipe is a must-try. These golden bites of crispy-on-the-outside, fluffy-on-the-inside cornmeal fritters pair beautifully with chicken, fish, or barbecue. With just a few ingredients and a bit of frying, you can bring Southern charm straight to your table.
Whether you’re preparing a backyard cookout or just looking for a delicious snack, hush puppies always bring the flavor. This recipe uses self-rising cornmeal, honey, and onion to pack each bite with just the right amount of sweetness and savory. It’s a classic dish, elevated with a Joanna Gaines-style twist.
They’re easy to make, batch-friendly, and freezable for up to three months. Perfect for those moments when you need a side dish that impresses with little effort.
Why You’ll Love Joanna Gaines Hush Puppy
Making these hush puppies took me back to warm, lazy summer evenings filled with the aroma of deep-fried goodness and laughter around the table. From the moment the batter hit the oil and puffed into golden perfection, I knew this was going to be a hit.
I especially loved the touch of honey instead of sugar it adds a deep Southern richness you don’t get with plain sweetness. The chopped onions provide that irresistible crunch and a mild zing that balances every bite.
The best part? Watching everyone reach for seconds (and thirds!) with big smiles. These hush puppies aren’t just a side they’re the soul of any Southern spread.
Ingredients Required for Joanna Gaines Hush Puppy Recipe
Before you start, make sure you have all the following ingredients listed below for this Joanna Gaines Hush Puppy Recipe
- 1 ½ cups self-rising yellow cornmeal mix
- ½ cup all-purpose flour
- 1 tbsp honey (or sugar)
- 1 large egg
- ½ cup buttermilk (or DIY with milk + lemon juice)
- ½ yellow onion, finely minced
- 1 tsp Cajun seasoning (or mix of paprika, onion powder, garlic powder, salt, black pepper)
- Canola oil, for frying
- Finely diced, deseeded jalapeños for a spicy kick
Kitchen Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Small food processor (or sharp knife for mincing)
- Whisk and spatula
- Cookie scoop (1.5-inch recommended)
- Large Dutch oven or deep cast iron skillet
- Cooking thermometer
- Spider strainer or slotted spoon
- Wire rack and sheet pan (for draining)
- Oven preheated to 200°F (to keep batches warm)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: About 20 hush puppies
Copycat Joanna Gaines Hush Puppy Recipe
Just follow these easy steps to make your own Joanna Gaines Hush Puppy at home
1. Prepare the Onion: Finely mince ½ a yellow onion using a small food processor or by hand. Set it aside for later this adds that signature crunch and flavor to each hush puppy.
2. Mix the Dry Ingredients: In a large bowl, combine 1½ cups of self-rising yellow cornmeal mix, ½ cup all-purpose flour, and 1 tablespoon of honey (or sugar if preferred). Stir to evenly blend.
3. Add Wet Ingredients and Seasoning: Beat 1 egg and mix it into the dry ingredients along with ½ cup of buttermilk. Stir until a thick batter forms. Add 1 teaspoon of Cajun seasoning or your own blend of paprika, onion powder, garlic powder, salt, and black pepper.
4. Fold in Onion (and Optional Jalapeños): Add the minced onion to the batter and mix well. For an extra kick, you can also add finely diced, deseeded jalapeños.
5. Heat Oil and Prepare for Frying: In a Dutch oven or deep skillet, heat 2–3 inches of canola oil to 350°F. Use a cookie scoop (1½-inch) to form the batter into balls.
6. Fry the Hush Puppies: Gently drop 6–8 scoops into the hot oil per batch. Let them sit until they float, then fry for 2–3 minutes, rotating until golden brown. Remove with a spider strainer and drain on a rack.
How to Store Joanna Gaines Hush Puppy Properly?
Once cooled, store hush puppies in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a ziplock bag for up to 3 months. Reheat in the oven or air fryer for that fresh-from-the-fryer crisp.
What to Pair and Serve with Joanna Gaines Hush Puppy
1. With Fried Catfish or Tilapia
We’ve done this more times than we can count. Crispy hush puppies and golden fried fish? That’s Southern harmony on a plate. Don’t forget the tartar sauce!
2. Alongside Barbecue Ribs
The smoky-sweet flavor of ribs balances beautifully with the crunch of hush puppies. We’ve served them at cookouts, and they’re always the first to disappear.
3. Dipped in Honey Butter
One of our guilty pleasures melted butter and honey whipped together into a dreamy dip. The combo of savory and sweet is irresistible.
4. Topped with Pulled Pork and Slaw
We once made a “mini slider” by topping hush puppies with pulled pork and a little tangy slaw. They were bite-sized BBQ bombs.
5. As a Side to Southern Fried Chicken
Honestly, this is a classic. That crispy chicken skin with fluffy hush puppies? We swear it tastes like a Sunday family dinner.
6. With Collard Greens and Hot Sauce
When we want comfort food with a kick, we serve these with slow-simmered greens and a splash of hot sauce. It’s Southern soul food, start to finish.
7. With Gumbo or Jambalaya
These hush puppies soak up all the rich flavors of a spicy gumbo. We’ve had guests scoop them right into the bowl!
8. With Chili or Beef Stew
Sounds untraditional, but trust us those soft centers soak up stew like cornbread never could. It’s hearty and fun.
9. Topped with Pimento Cheese
We spread a little homemade pimento cheese on top once as a party snack. Let’s just say… no one went home hungry.
10. As a Brunch Side with Eggs and Bacon
Yes, brunch. We’ve swapped toast for hush puppies on lazy weekends and they pair surprisingly well with runny eggs and crispy bacon.
My Personal Experience With this Recipe and Some Tips
1. Chop the Onion Small
Tiny onion pieces taste better and mix well. Big chunks can be too much!
2. Use a Cookie Scoop
A scoop helps make hush puppies the same size. That way, they all cook evenly.
3. Don’t Make the Batter Too Thin
If the mix is runny like pancake batter, it won’t hold its shape. It should be thick and scoopable.
4. Let the Oil Get Hot Enough
Use a thermometer or test with a tiny drop of batter. If it sizzles, the oil is ready!
5. Don’t Crowd the Pan
Fry just a few at a time. Too many hush puppies in the pan will make the oil cool down.
6. Let Them Rest in the Oil First
When you drop them in, don’t move them right away. Let them sit until they float.
7. Flip Gently
Use a spoon or strainer to turn them so they get brown on all sides.
8. Use a Wire Rack for Draining
Put them on a rack after frying. This keeps them crispy not soggy.
9. Keep Them Warm in the Oven
While you fry more, keep finished ones in a warm oven so they stay hot and fresh.
10. Have Fun!
Cooking is better when you enjoy it. Try the recipe your way and taste as you go!
FAQs on Joanna Gaines Hush Puppy Recipe
Here are some common questions I’ve got you covered about the Joanna Gaines Hush Puppy Recipe.
1. Can I use regular cornmeal instead of self-rising?
We’ve tried it, but the hush puppies don’t puff up the same. If you use regular cornmeal, just add 1½ tsp baking powder and ½ tsp salt to get that fluffy rise.
2. What can I use if I don’t have buttermilk?
Oh, we’ve done this trick many times! Just add ½ tablespoon of lemon juice or vinegar to regular milk, fill to the ½ cup line, stir, and let it sit for 5 minutes. Boom instant buttermilk!
3. Can I make the batter ahead of time?
We’ve prepped it a few hours in advance, and it works fine. Just cover and refrigerate. But for best puffiness, we like to fry them fresh.
4. Can I freeze hush puppies?
Yes! We freeze leftovers all the time. Let them cool, pop them in a zip-top bag, and freeze for up to 3 months. Reheat in the oven or air fryer to bring back the crunch.
5. Why did my hush puppies fall apart in the oil?
That usually means the batter was too thin or the oil wasn’t hot enough. We always make sure the oil hits 350°F and the batter holds its shape before frying.
6. Can I bake them instead of frying?
We tried baking once… they were okay but didn’t get that crispy shell we love. Frying is really the best way for that classic hush puppy texture.
7. How do I know when they’re done?
Once they’re golden brown on all sides and float to the top, we give them about 2–3 minutes total. We also test one by cutting it open should be fluffy inside!
8. What oil is best for frying?
We usually use canola oil. It has a neutral taste and can handle high heat. Peanut oil works too if you like extra flavor.
9. Can I add other ingredients like cheese or jalapeños?
Absolutely! We’ve added shredded cheddar and minced jalapeños for a spicy-cheesy twist. Just don’t overload the batter it should still hold together.
10. What should I serve with them?
Oh, so many things! Fried fish, barbecue, even chili. We also love dipping them in honey butter or spicy mayo so good!
Whether you’re planning a cookout or just need a cozy comfort snack, this Joanna Gaines Hush Puppy recipe delivers every time. It’s simple, flavorful, and pure Southern bliss in every bite. Try it today, and let your kitchen smell like love and golden perfection. Don’t forget to leave a comment or share your twist on the recipe!
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