Hog & Hominy’s Hushpuppies

By: Hannah Lee Leidy
Photo courtesy of Hog & Hominy

recipe heading-plus-icon


4 dozen hushpuppies


  • Hushpuppies
  • 2½ cups cornmeal
  • ½ cup all-purpose flour
  • ½ tablespoon sugar
  • 1 tablespoon baking powder
  • ¾ tablespoon baking soda
  • ¼ teaspoons !Calabrian hot pepper, diced small
  • ½ teaspoon salt
  • 10 grinder turns of !freshly ground pepper
  • 3 !eggs, lightly beaten
  • 1¼ cup buttermilk
  • !Vegetable or peanut oil for frying

  • Garnish
  • !Espresso aioli*
  • !Peanut butter powder**
  • !Drizzle of sorghum
  1. In a large mixing bowl, combine the first 8 ingredients.
  2. In another mixing bowl, combine the eggs and buttermilk.
  3. Add the wet ingredients to the dry and thoroughly blend.
  4. Form the hush puppies by hand into round balls and place on a dry sheet pan.
  5. In a cast iron skillet, heat about two inches of oil to 350 degrees. Add the hush puppies to the skillet and fry for 3−5 minutes, until golden brown.
  6. Serve warm on a plate drizzled with espresso aioli and topped with a drizzle of sorghum and a sprinkling of peanut butter powder.

*Espresso aioli / whisk wasabi powder into freshly brewed espresso until completely smooth. Add your mayonnaise of choice until desired flavor is reached.

**Peanut butter powder is available at specialty food stores and online at

  • from Chefs Andy Ticer and Michael Hudman of Hog & Hominy in Memphis, Tennesseee

Leave a Reply

Be the first to comment.