Quick and Easy Hush Puppies


  • 2 (8.5 ounce) packages dry corn muffin mix (such as Jiffy)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 3 eggs
  • 1 (5 ounce) can evaporated milk
  • 1 (14.75 ounce) can cream-style corn
  • 1 quart vegetable oil for frying, or as needed
  • Salt to taste (optional)


Mix corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until blended.

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Stir eggs and evaporated milk into dry ingredients until moistened.

Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Gently drop a teaspoon of batter at a time into the hot oil, staying as close to the oil as possible to avoid splattering. Fry hush puppies until golden brown, about 3 minutes per batch.

Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.