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Hush Puppies

Hush Puppies

This is one dish you do not need to keep hush-hush about! Made with sweet cornmeal and McCormick® Jazzy Seasoning, you’ll be poppin’ this delish southern treat by the handful at your next potluck or party. Recipe & Photo Credit: Tasty.
  • 10m

    prep time

  • 15m

    Cook Time

  • 12



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(2 hush puppies)


  • Vegetable oil, for frying
  • 3/4 cup all-purpose flour
  • 3/4 cup fine-grind cornmeal
  • 2 1/2 teaspoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoon kosher salt
  • 2 teaspoons McCormick® Tasty Seasoning Kit
  • 4 tablespoons (1/2 stick) unsalted butter, cubed and chilled
  • 1 large egg, beaten
  • 1 cup buttermilk
  • 1 jalapeno, seeded and finely chopped
  • 1/2 small yellow onion, finely chopped


  • Fill a medium pot with 4 inches of oil and heat over medium heat to 350˚F (180˚C).

  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and Jazzy Seasoning.

  • Using your fingers or a pastry cutter, add the butter and work into the flour mixture until it resembles a coarse meal and the butter pieces are no larger than peas.

  • Make a well in the center of the flour mixture and add the egg and buttermilk. Working from the center outward, gradually mix into the dry ingredients until a smooth batter forms. Add the jalapeño and onion and mix gently just to incorporate. Be careful not to overmix.

  • Working in batches, use a 1-ounce (#30) ice cream scoop or tablespoon to quickly but carefully scoop 8 to 10 balls of batter into the hot oil. Adjust the heat to maintain the oil temperature. Cook, turning the hush puppies frequently with a slotted spoon or spider, until golden brown and puffy, about 4 minutes. Transfer to a rack lined with paper towels to drain and repeat with the rest of the batter.

  • Enjoy!

Nutrition information (per Serving)



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