Ingredients:

  • 1 cup (160g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tbsp (12.5g) granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp kosher salt
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne pepper
  • 1 cup (245g) low-fat buttermilk
  • 1 large egg, beaten
  • 4 tbsp (40g) finely minced white onion
  • 1 tbsp (14g) melted butter
  • 2 cups neutral oil for frying

Instructions:

  1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, garlic powder, and cayenne pepper until well combined.
  2. In a separate measuring jug or bowl, whisk together the buttermilk, beaten egg, melted butter, and minced onions.
  3. Fold the wet ingredients into the dry base until just combined, ensuring you do not overmix. Let the batter rest for 15 minutes to allow the cornmeal to fully hydrate, achieving the passive time mentioned.
  4. Heat 2 inches of oil in a Dutch oven to a steady 365°F (185°C), using an instant-read thermometer to monitor temperature.
  5. Using a small greased cookie scoop, carefully drop 5–6 rounded tablespoons of batter into the hot oil. Do not overcrowd the pot.
  6. Fry for 2–3 minutes, turning occasionally with a slotted spoon, until the hush puppies are a deep mahogany brown and cooked through. Drain on a wire rack or paper towels.