Ingredients

The following ingredients have 24 Servings
  • ¾ cup cornmeal
  • ½ cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¾ cup buttermilk
  • 2 eggs
  • ¼ cup minced yellow onion
  • 2 quarts peanut or vegetable oil (for frying)
  • ⅓ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon Sriracha

Instruction

  • Make the Batter: Whisk together the cornmeal, flour, baking powder, baking soda, salt and cayenne in a large bowl. Whisk in the buttermilk, eggs and onion until combined. Let the batter sit at room temperature for 10 minutes, or up to 1 hour.
  • Make the Dipping Sauce: In a small bowl, whisk together the sour cream, mayonnaise and Sriracha. Cover and refrigerate until ready to serve.
  • Fry the Hush Puppies: Heat the oil in a large Dutch oven or deep cast iron skillet over medium-high heat to 350 degrees. Drop half of batter into oil in heaping tablespoons (I used a small cookie scoop) and fry until deep golden brown, 2 to 3 minutes, turning hush puppies halfway through cooking.
  • Transfer to a wire rack set over a double layer of paper towels and repeat with the remaining batter. Serve immediately. The hushpuppies can be refrigerated in an airtight container for up to 3 days.