Big Mama’s Old Black Pot Recipes: Hush Puppies

A Crispy Southern Seafood Side Classic

Hush puppies are a beloved Southern side dish known for their crispy golden exterior and soft, flavorful center. Often served alongside fried fish, shrimp, barbecue, or seafood platters, these savory cornmeal fritters are a staple in Southern and soul food cooking traditions. Packed with onions, parsley, and peppers, hush puppies deliver bold flavor in every bite while keeping the comforting texture that makes them unforgettable.

This version from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon captures the heart of traditional Southern cooking with simple ingredients and rich homemade flavor. Fried until lightly golden brown, these hush puppies are perfect for family fish fries, cookouts, and comforting Southern meals.

Ingredients

• 2 cups yellow cornmeal
• 1/2 cup flour
• 2 tablespoons sugar
• 1-1/2 teaspoons salt
• 4-1/2 cups water
• 4 tablespoons butter
• 1/3 cup parsley (minced)
• 1/3 cup green onions (minced)
• 1/4 cup chopped onion
• 1 tablespoon hot green peppers (minced)

Step-by-Step Instructions

1. In a large mixing bowl, combine the cornmeal, flour, sugar, and salt until evenly blended. This helps distribute the dry ingredients throughout the batter.
2. In a saucepan, add the water and butter, then bring the mixture to a boil over medium-high heat. The butter adds richness and flavor to the hush puppies.
3. Stir in the parsley, green onions, chopped onion, and hot green peppers.
4. Cook for about 5 minutes, or until the onions become soft and translucent.
5. Gradually add the dry ingredients into the hot mixture while stirring constantly. Continuous stirring helps prevent lumps from forming in the batter.
6. Reduce the heat to low and continue cooking for 3–5 minutes until the mixture thickens.
7. Remove from the heat and transfer to a shallow pan or dish to cool slightly.
8. Once cooled enough to handle, roll the mixture into slender pieces about 3–4 inches long. Keeping them evenly shaped helps them cook consistently.
9. Heat oil or cooking fat in a deep skillet and fry the hush puppies until lightly golden brown.
10. Remove and drain on paper towels before serving warm.

Serves: 8–10

Closing Summary / Pro Tips

1. Stir constantly while adding the dry ingredients to keep the batter smooth and lump-free.
2. For extra heat, add additional minced hot peppers or a dash of cayenne pepper to the mixture.
3. Make sure the oil is fully heated before frying to achieve a crispy golden crust.
4. Serve fresh and hot alongside fried catfish, shrimp, barbecue, or your favorite Southern comfort dishes.

About the Creator

Ethel Rayson Dixon was born in Shreveport, Louisiana, where she learned the art of cooking at a young age as one of eight children. Her cookbook celebrates traditional Southern and Louisiana-inspired dishes made with simple ingredients and heartfelt hospitality. Through Big Mama’s Old Black Pot Recipes, Dixon preserves the warmth and cultural richness of Black Southern home cooking for future generations.

Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes

Where to Find This Recipe

This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.

Find more classic Southern and soul food recipes like this through local booksellers and online retailers specializing in regional cookbooks.