Hush Puppies
Cornbread & Biscuits
Crispy, golden cornmeal fritters with a soft, fluffy interior. The essential side for fried fish and seafood.
Prep Time
10 min
Bake Time
15 min
Servings
10
Calories
170
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- ⅓ cup unsalted butter, melted
- 1 large egg
Instructions
- 1
Prepare
Preheat oven to 400°F (200°C). Grease a cast-iron skillet or baking pan.
- 2
Mix Dry
Combine cornmeal/flour, sugar, baking powder, and salt.
- 3
Add Wet
Stir in buttermilk, melted butter, and egg until just combined.
- 4
Bake
Pour into prepared pan. Bake 20–25 minutes until golden and set.
Baker's Notes
“The number one rule of biscuits: cold butter, cold buttermilk, and work the dough as little as possible. Every extra fold develops gluten and costs you flakiness.”
— Baker Thomas Moreau
Nutrition Facts
170
cal
4g
Protein
2g
Fat
43g
Carbs
3g
Fiber
336mg
Sodium
Tips & Tricks
- •Don't overmix the batter — a few lumps are fine and prevent tough cornbread.
- •A preheated cast-iron skillet gives the best golden crust.
- •Cold butter is the secret to flaky biscuits — freeze it and grate it in.
Reviews (5)
Just like from the bakery! The crust is crispy and the crumb is soft. Bravo for this extraordinary recipe.
Easy to prepare and so delicious! Even my picky kids went for seconds. This bread has become a staple in our home.
Excellent recipe. I followed the instructions to the letter and the result was perfect. My wife loved it. The best homemade bread I've made.
Made this last weekend and my family loved it! The bread came out perfectly golden with a beautiful crust. Will definitely be making this again.
This recipe is a keeper. The Baker's Notes really helped me understand the technique. My new favourite bread to bake on weekends.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
