Yield: 4 servings, approximately 12
Prep Time: 10 minutes
Cook Time: 10 minutes


  • 2 eggs, beaten
  • 1/2 cup sugar
  • Kosher salt
  • 1 cup cornmeal
  • 3/4 cup self-rising flour
  • Peanut oil, for frying


  1. Whisk together the eggs, sugar, and salt, to taste, in a large bowl. In a separate bowl, whisk together the cornmeal and flour. Add the wet ingredients to the dry ingredients and stir until incorporated and the batter is thick.
  2. In a heavy-bottomed pot, (Dutch oven) heat enough peanut oil to come halfway up the sides of the pot, to 360 degrees F.
  3. Working in batches, drop the batter, 1 tablespoon (I like to use a small ice cream scoop) at a time, into the oil, being careful to not overcrowd the pot. Fry until deep golden on all sides, turning in the oil for even cooking, about 5 minutes. Transfer the hushpuppies to a paper towel-lined dish and sprinkle with salt while hot. Enjoy!