Cracker Barrel Hush Puppies
Cracker Barrel’s hush puppies are a beloved Southern classic that’s crispy on the outside and soft on the inside. These flavorful bites of cornbread are deep-fried to golden perfection, making them the perfect side dish for fried chicken, fish, or BBQ. With a simple combination of pantry staples like cornmeal, flour, and buttermilk, you can recreate this comforting dish right in your kitchen.Nutrition Facts (per serving)Calories: 180–220 kcal, Total Fat: 10g, Saturated Fat: 2g, Cholesterol: 35mg, Sodium: 300mg, Total Carbohydrates: 22g, Dietary Fiber: 1g, Sugars: 2g, Protein: 4gEstimated based on one serving (assuming 15 servings per batch)
Equipment
- Large Mixing Bowl – 1 unit
- Deep Fryer or Heavy-Bottomed Pot – 1 unit
- Slotted Spoon or Tongs (1 unit)
- Measuring cups and spoons (1 set)
- Thermometer (optional, 1 unit)
- Paper Towels – 1 roll
Ingredients
- 1 cup Cornmeal
- 1/2 cup All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 2 large Eggs
- 1/2 cup Milk
- 1/2 cup Buttermilk
- 1/2 cup Onion finely chopped
- 1-2 tablespoons Jalapeños optional, finely chopped
- Vegetable oil for frying, enough to submerge the hush puppies
Instructions
Prepare the Dry Ingredients:
- In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
Add Wet Ingredients:
- Make a well in the center of the dry ingredients. In a separate bowl, whisk the eggs, milk, and buttermilk together. Pour the wet mixture into the dry ingredients and stir until just combined.
Add Flavorings:
- Fold in the finely chopped onion and jalapeños (if using). Stir until evenly mixed but don’t overmix.
Heat the Oil:
- In a deep fryer or heavy-bottomed pot, heat vegetable oil to about 350°F (175°C).
Fry the Hush Puppies:
- Using a spoon or small ice cream scoop, carefully drop spoonfuls of batter into the hot oil. Fry in batches for 2-3 minutes or until they are golden brown and crispy on the outside.
Drain and Serve:
- Remove the hush puppies from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce!
Notes
- Consistency of the Batter: The batter should be thick but not too stiff. If it’s too thick to drop easily, add a tablespoon of milk at a time until you reach the right consistency.
- Don’t Overcrowd the Fryer: Fry the hush puppies in batches to prevent overcrowding, which can cause them to cook unevenly.
- Dipping Sauce Options: These hush puppies pair wonderfully with tartar sauce, honey butter, or spicy ranch. Feel free to experiment with your favorite sauces!
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in the oven at 350°F for about 10 minutes to restore their crispiness.