If you’ve ever wanted to make hush puppies like Brenda Gantt, you’re in for a treat! These little bites of crispy, golden goodness are the perfect Southern side dish. They’re crunchy on the outside, soft on the inside, and packed with flavor, like the Brenda Gantt’s Fried Okra.
Brenda Gantt’s hush puppies are a classic Southern staple made from cornmeal, flour, onions, and buttermilk. These deep-fried delights are the perfect pairing for seafood, barbecue, or any comfort meal. The secret? Thinly sliced onions give them an extra boost of flavor!
Making these hush puppies is super easy, and they come out perfectly crispy every time. With just a few ingredients and a little frying magic, you’ll have a batch of warm, golden hush puppies ready to serve!
What Does Brenda Gantt’s Hush Puppy Taste Like?
Brenda Gantt’s hush puppies have the perfect balance of crispy and fluffy textures. The golden-brown crust is crunchy, giving way to a soft, tender center.
The cornmeal provides a slightly sweet, buttery flavor, while the thinly sliced onions add a savory kick with every bite. They taste rich, warm, and comforting-just like classic Southern cooking. The buttermilk makes the batter smooth and slightly tangy, enhancing the overall flavor.
When fresh out of the fryer, they’re irresistibly crispy on the outside and melt-in-your-mouth soft inside. Whether paired with seafood, barbecue, or eaten alone, these hush puppies are full of nostalgic, homemade goodness!
Ingredients Required for Brenda Gantt’s Hush Puppy Recipe
Here’s the list of Ingredients you’ll need to make this Brenda Gantt’s Hush Puppy
- 1 cup White Lily Cornmeal (self-rising is best)
- 1 tablespoon White Lily self-rising flour
- ½ onion, thinly sliced into long, skinny strips
- Buttermilk (enough to make a thick batter)
- Oil for frying (vegetable oil or peanut oil works well)
Kitchen Utensil You’ll Need
- Mixing bowl
- Spoon for stirring
- Knife and cutting board (for slicing onions)
- Deep skillet or fryer
- Slotted spoon
- Paper towels (for draining)
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: Makes about 12 hush puppies
How to Make Brenda Gantt’s Hush Puppy
Simply follow the steps given below to make your Brenda Gantt’s Hush Puppy at home
Step-1: Prepare the Batter
In a mixing bowl, combine the cornmeal and flour. Slice your onion into long, thin strips and add them to the mix. The onion gives the hush puppies that extra punch of flavor and makes them look like fun little critters!
Step-2: Add the Buttermilk
Slowly add in your buttermilk, a little at a time, stirring as you go. You want the batter to be thick but not too runny. It should hold its shape when you scoop it, so it’s easy to drop into the hot oil.
Step-3: Heat the Oil
Heat your oil in a deep skillet or fryer over medium heat until it’s hot enough for frying. To test, drop a small bit of batter into the oil-if it sizzles and rises to the top, your oil is ready.
Step-4: Fry the Hush Puppies
Using two spoons, scoop out small portions of batter and gently drop them into the hot oil. Be sure not to overcrowd the pan. Fry them for about 2-3 minutes, turning them halfway through until they’re golden brown on all sides.
Step-5: Drain and Serve
Once the hush puppies are golden and crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain off any excess oil. Serve them hot and enjoy!
Some Tasty Ways To Customize and Serve This Brenda Gantt’s Hush Puppy
Alright, if you’re anything like us, you know that hush puppies aren’t just a side dish-they’re a whole experience! We’ve eaten them every which way, and trust me, there’s no wrong way to enjoy these crispy little bites. Here are 10 of our favorite ways to serve or pair them, straight from our own kitchen adventures.
1. Classic Southern Fish Fry
You can’t go wrong with the classic. A big plate of crispy hush puppies next to golden-fried catfish or crispy fried shrimp? That’s a Southern dream right there. Add some coleslaw and tartar sauce on the side, and you’ve got a meal that’ll make you wanna pull up a rocking chair on the porch.
2. Dipped in Honey Butter
This one’s a game-changer. Take some softened butter, mix in a little honey, and slather it on a warm hush puppy. The combo of crispy, savory, and sweet is absolutely addictive-we may or may not have eaten an entire batch this way.
3. Hush Puppy Sliders
Okay, hear us out. Slice a hush puppy in half and use it as a bun for a mini pulled pork or BBQ chicken sandwich. Add a little coleslaw for crunch, and BOOM-you’ve got yourself a bite-sized masterpiece.
4. With a Big Bowl of Gumbo
Hush puppies and gumbo? Oh yes. The crispy texture is perfect for soaking up that rich, flavorful broth, like Brenda Gantt’s Squash Alabama Casserole. We’ve done this more times than we can count, and it always hits the spot.
5. Served with a Spicy Cajun Dip
A good dipping sauce takes hush puppies to the next level. Our go-to? A creamy Cajun dip made with mayo, hot sauce, a squeeze of lemon, and a little garlic. Dunk a hush puppy in there, and you’ll wonder why you didn’t try this sooner.
6. Hush Puppy Breakfast Bowl
We’re serious-hush puppies for breakfast! We crumble them up and toss them into a breakfast bowl with scrambled eggs, crispy bacon, and a drizzle of maple syrup. It sounds wild, but trust us, it WORKS.
7. Alongside a Big Bowl of Chili
If you love cornbread with chili, hush puppies are the next best thing. The crispy, golden bites are perfect for scooping up every last drop of that hearty, spicy goodness.
8. Topped with Pimento Cheese
This one is dangerously good. Warm hush puppies topped with a big dollop of creamy, cheesy, slightly spicy pimento cheese? We’re drooling just thinking about it.
9. Crumbled Over a Fresh Salad
It might sound crazy, but crumbling a few hush puppies over a fresh garden salad adds the most amazing crunch. We do this with a big ol’ bowl of greens, cherry tomatoes, and a zesty buttermilk dressing.
10. The “Midnight Snack” Style
Let’s be real-we’ve all raided the fridge at midnight. A leftover hush puppy, straight from the fridge or quickly warmed up, dipped in some ranch or honey mustard? It’s pure, simple joy.
Some Tips on This Brenda Gantt’s Hush Puppy Recipe
I’ve made hush puppies so many times, and let me tell you-getting them just right takes a little practice! But don’t worry, I’ve got you covered. Here are some of my best tips to make sure your hush puppies turn out crispy, fluffy, and absolutely delicious.
1. Use Self-Rising Cornmeal and Flour
Trust me, self-rising cornmeal makes all the difference! It helps your hush puppies puff up beautifully. If you only have regular cornmeal, just add 1 teaspoon of baking powder to the mix.
2. Slice Your Onions Super Thin
I used to chop my onions into little cubes, but I learned that thin, long strips work way better! They mix into the batter better and give every bite a pop of flavor.
3. Don’t Make the Batter Too Runny
You want a thick batter that holds its shape. If it’s too runny, your hush puppies will spread out in the oil instead of staying nice and round. Add a little more cornmeal if needed!
4. Let the Batter Rest for a Few Minutes
This step is easy to skip, but don’t! Letting the batter sit for 5-10 minutes helps the cornmeal soak up the buttermilk, making your hush puppies even fluffier.
5. Make Sure Your Oil is Hot Enough
If your oil isn’t hot, your hush puppies will soak up too much oil and turn greasy. I always test by dropping a tiny bit of batter in first-if it sizzles and floats to the top, we’re good to go!
6. Don’t Overcrowd the Pan
I know it’s tempting to cook a big batch all at once, but too many hush puppies in the pan can lower the oil temperature. This makes them soggy instead of crispy! Fry in small batches for the best results.
7. Flip Them for Even Browning
Hush puppies like to turn themselves over while frying, but sometimes they need a little help! I use a spoon to gently flip them so they cook evenly on all sides.
8. Drain Them on Paper Towels
After frying, I always place my hush puppies on a paper towel-lined plate. This helps soak up any extra oil so they stay crispy and light instead of greasy.
9. Serve Them Fresh and Hot
Hush puppies are best when they’re fresh out of the fryer! They lose their crunch if they sit too long, so I try to serve them right away.
10. Reheat Leftovers in the Oven
If you have any leftovers (which rarely happens at my house!), pop them in the oven at 350°F (175°C) for about 5 minutes. This brings back the crunch way better than the microwave.
How to Store and Reheat Brenda Gantt’s Hush Puppy
If you have leftovers (which is rare because they’re so good!), store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
To reheat, pop them in the oven at 350°F (175°C) for 5-7 minutes to keep them crispy.
Brenda Gantt’s Hush Puppy Recipe
Ingredients
- 1 cup White Lily Cornmeal self-rising is best
- 1 tablespoon White Lily self-rising flour
- ½ onion thinly sliced into long, skinny strips
- Buttermilk enough to make a thick batter
- Oil for frying vegetable oil or peanut oil works well
Instructions
- In a mixing bowl, combine the cornmeal and flour. Slice your onion into long, thin strips and add them to the mix. The onion gives the hush puppies that extra punch of flavor and makes them look like fun little critters!
- Slowly add in your buttermilk, a little at a time, stirring as you go. You want the batter to be thick but not too runny. It should hold its shape when you scoop it, so it’s easy to drop into the hot oil.
- Heat your oil in a deep skillet or fryer over medium heat until it’s hot enough for frying. To test, drop a small bit of batter into the oil-if it sizzles and rises to the top, your oil is ready.
- Using two spoons, scoop out small portions of batter and gently drop them into the hot oil. Be sure not to overcrowd the pan. Fry them for about 2-3 minutes, turning them halfway through until they’re golden brown on all sides.
- Once the hush puppies are golden and crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain off any excess oil. Serve them hot and enjoy!
Video
Notes
Common Queries on This Brenda Gantt’s Hush Puppy Recipe
Here, we’ve got you covered with some common questions about the Brenda Gantt’s Hush Puppy Recipe that people often ask.
1. What are the ingredients for hush puppies?
The key ingredients for classic hush puppies are cornmeal, flour, buttermilk, onions, and oil for frying. Brenda Gantt’s version keeps it simple but full of flavor, using White Lily self-rising cornmeal and flour for the best texture. The onions add a little extra zing that makes all the difference!
2. What recipes are in the Brenda Gantt cookbook?
Brenda Gantt has shared countless amazing Southern recipes in her cookbooks, including buttermilk biscuits, cornbread, fried green tomatoes, country-fried steak, and, of course, hush puppies! Her books are packed with classic comfort food and heartfelt stories from her kitchen.
3. How were hush puppies originally made?
Hush puppies have been around for hundreds of years, and their earliest versions were made with cornmeal, water, and a pinch of salt-just the basics. Over time, buttermilk, eggs, and onions were added to improve the texture and taste, making them the crispy, golden bites we love today.
4. What is the hush puppy myth?
There’s an old legend that Civil War soldiers or Southern fishermen would fry bits of cornmeal batter and toss them to their barking dogs, saying, “Hush, puppy!” Whether it’s true or not, it makes for a great story!
5. Why are my hush puppies too dense?
From our experience, hush puppies turn out too dense when the batter is too thick or overmixed. Be sure to add just enough buttermilk to get a thick, scoopable consistency-if it’s too dry, they’ll be heavy instead of light and fluffy.
6. How do I know when my oil is hot enough for frying?
The easiest way to check is to drop a tiny bit of batter into the oil-if it sizzles and floats to the top, it’s ready. If you have a thermometer, aim for 350-375°F (175-190°C) for that perfect crispiness.
7. Can I make hush puppies ahead of time?
Yes, but hush puppies taste best fresh! If you need to make them ahead, store them in an airtight container and reheat them in the oven at 350°F (175°C) for a few minutes to crisp them back up.
8. Can I use a deep fryer instead of a skillet?
Absolutely! We’ve used both, and a deep fryer makes it easier to control the temperature. Just be sure not to overcrowd the basket so they cook evenly.
9. What should I serve with hush puppies?
Hush puppies pair perfectly with fried fish, barbecue, coleslaw, or even just a side of honey butter. They’re so good that sometimes we eat them as a snack all on their own!
10. Can I add other ingredients to the batter?
Yes! We love adding cheese, jalapeños, or even a little sugar to switch things up. Just keep the batter thick enough to hold its shape when frying.
Brenda Gantt’s hush puppies are an absolute must-try! They’re easy to make, incredibly delicious, and pair well with almost any Southern meal. Whether you’re making them for a fish fry, barbecue, or just as a snack, these crispy, golden bites will be a hit!
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Looks delicious
Thanks