Crook’s Corner’s Hushpuppies

Photo courtesy of Crook's Corner

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enough for a crowd! (recipe can be halved)

  • 12 eggs
  • 6¼ cups buttermilk
  • 3 tablespoons, plus ¼ teaspoon salt
  • ¾ cup chopped scallions
  • 21 finely chopped jalapeños, seeds are fine
  • 1½ cups melted butter
  • 9 cups grated sharp white cheddar cheese
  • 12 cups white cornmeal
  • Cocktail sauce or softened butter, for serving
  1. Whisk the eggs into the buttermilk in a large mixing bowl. Then whisk in the next four ingredients.
  2. Switching to a spatula, fold in the cheese and then the cornmeal. The result will be between batter and dough. Allow to rest, refrigerated, for half an hour.
  3. Drop walnut sized hushpuppies into 365 degree oil that is deep enough to float them. Cook for about 2 to 3 minutes, until nicely browned and cooked through. Drain on paper towels.

Note: At Crook’s Corner, we serve ours with our homemade cocktail sauce, but warm butter is good too.

  • Recipe By
    Bill Smith of Crook’s Corner in Chapel Hill, North Carolina

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  • Crash
    November 19, 2022 at 6:50 pm

    The cooking time is missing from the recipe in Step 3: “Cook for about minutes”


    1. Hannah Lee Leidy
      November 21, 2022 at 9:53 am

      Thank you for pointing this out. You’ll cook the hushpuppies for about 2-3 minutes. We’ve updated the instructions to include this.