Cracker Barrel Hush Puppies Copycat Recipe
Cracker barrel hush puppies are those golden, slightly sweet cornmeal fritters that show up in the bread basket before your catfish arrives, and this copycat gets them right at home. They fry up crispy on the outside with a tender, cornbread-like center, and the whole batch is done in under 30 minutes.
If you’ve been chasing that specific flavor, the mild sweetness balanced against savory onion, this is the version I keep coming back to.
Why I Love This Recipe
The batter comes together in one bowl with pantry staples, so there’s no special trip to the store. The texture is what makes these worth making: crisp edges, a soft middle that’s not doughy or dense.
The small amount of sugar in the batter is the reason these taste like Cracker Barrel’s and not just any hush puppy. It’s a subtle difference that reads as “right” the moment you bite in.
Recipe Ingredients
- 1 cup yellow cornmeal – Medium-grind works best; coarse can make the center gritty
- 1/2 cup all-purpose flour – Gives structure so the fritters hold their shape in the oil
- 1 tbsp granulated sugar – The small amount that makes these taste distinctly Cracker Barrel
- 1 tsp baking powder – Lifts the batter so the center stays light, not heavy
- 1/2 tsp baking soda – Works with the buttermilk for an even rise
- 1/2 tsp salt – Kosher or fine table salt both work here
- 1/2 tsp onion powder – Savory backbone; swap for finely minced fresh onion if you prefer texture
- 3/4 cup buttermilk – The acid keeps the crumb tender; see Variations for a quick swap
- 1 large egg – Binds everything together
- 2 tbsp finely minced yellow onion – Real onion pieces add a little bite that onion powder alone doesn’t give
- Vegetable oil for frying – About 2 inches deep; canola or peanut oil also work well
Variations / Substitutions
- No buttermilk – Stir 3/4 tbsp white vinegar into 3/4 cup whole milk, let it sit for 5 minutes, and use it cup-for-cup; the texture stays tender.
- Spicy version – Add 1/4 tsp cayenne pepper and 1 tbsp finely diced jalapeño to the batter; the heat is noticeable but not sharp.
- Extra onion – Double the minced onion to 4 tbsp for a more pronounced savory flavor and slightly more rustic look.
- Gluten-free – Swap the all-purpose flour for a 1:1 gluten-free baking flour; the fritters will be a touch more crumbly but still hold together.
- Sweeter style – Increase sugar to 2 tbsp if you like hush puppies on the sweeter, more cornbread-forward side.
- Cheese add-in – Fold in 1/4 cup shredded sharp cheddar for a richer, saltier fritter that pairs well with pulled pork.
If you want something to serve alongside these, look up a Cracker Barrel catfish recipe.
How To Make Hush Puppies
Step 1: Mix the Batter
In a large bowl, whisk together the 1 cup cornmeal, 1/2 cup flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 tsp onion powder until evenly combined. Add the 3/4 cup buttermilk, 1 large egg, and 2 tbsp minced yellow onion, then stir just until the dry ingredients are moistened, about 20 strokes.
Don’t overmix. The batter should look slightly rough, not perfectly smooth. Overworking it develops gluten in the flour, and the centers will turn out chewy instead of tender. Let the batter sit for 5 minutes while the oil heats; it will thicken slightly, which makes it easier to scoop.
Step 2: Heat the Oil
Pour vegetable oil into a heavy-bottomed pot or Dutch oven to about 2 inches deep. Set the heat to medium-high and bring the oil to 365°F (185°C), using a deep-fry or candy thermometer to check. This takes roughly 5 to 7 minutes depending on your pot.
Oil temperature is the single most important variable here. Below 350°F (175°C), the hush puppies soak up oil and come out greasy. Above 375°F (190°C), the outside browns before the center is cooked through.
Step 3: Fry the Hush Puppies
Working in batches of 5 to 6, drop rounded tablespoons of batter carefully into the hot oil. They will sink briefly, then float to the surface. Fry for 2 to 3 minutes per batch, turning them once or twice with a slotted spoon so they brown on all sides. The finished hush puppies should be deep golden brown all over, not pale yellow.
Between batches, let the oil return to 365°F (185°C) before adding more batter. Crowding the pot drops the temperature fast and leads to uneven cooking. You’ll get about 20 hush puppies from this batter, so plan for 4 batches.
Step 4: Drain and Serve
Lift each batch out with a slotted spoon and transfer to a plate lined with paper towels. Let them drain for about 1 minute, then move them to a wire rack set over a baking sheet so the bottoms don’t steam and go soft.
Pile the hush puppies onto a serving plate or wooden board, scatter a small pinch of flaky salt over the top, and serve immediately while the crust is still crisp.
Recipe Tips
- Check your oil before each batch. A thermometer is not optional here. A piece of batter dropped into oil at the right temperature should sizzle immediately and rise to the surface within a few seconds.
- Use a small cookie scoop. A 1-tablespoon cookie scoop gives you consistent sizes, which means consistent cook times. Uneven lumps will have raw centers by the time the outside is done.
- Don’t skip the 5-minute batter rest. As the cornmeal absorbs the buttermilk, the batter tightens. Scooping immediately after mixing gives you flat, spreading fritters instead of round ones.
- Serve within 10 minutes of frying. Hush puppies lose their crust quickly as steam from the inside softens the exterior. If you’re making a large batch, keep them warm on a wire rack in a 200°F (95°C) oven for up to 15 minutes.
Fry times by oil temperature:
| Oil Temp | Result | Adjust By |
|---|---|---|
| Below 350°F (175°C) | Greasy, pale, dense | Raise heat, wait longer before adding batter |
| 360 to 370°F (182 to 188°C) | Golden, crisp, cooked through | Ideal range |
| Above 375°F (190°C) | Dark outside, raw center | Lower heat between batches |
How To Store
- Refrigerate – Store cooled hush puppies in an airtight container for up to 3 days. They will soften in the fridge, so plan on reheating.
- Reheating – Spread them on a baking sheet and bake at 375°F (190°C) for 8 to 10 minutes. This brings back most of the crust. A microwave will make them soft all the way through.
What To Serve With Hush Puppies
These go well alongside fried catfish or fried chicken because the mild sweetness in the cornmeal cuts through the savory, salty fish batter. A bowl of coleslaw next to them works because the cool, creamy crunch contrasts the hot, crispy exterior without competing on flavor. If you’re doing a casual spread, a pot of pinto beans or ham-hock beans on the side rounds things out into a full Southern-style meal.
Frequently Asked Questions
Can I bake these instead of frying?
Technically yes, but the result is different. Baked hush puppies come out more like dense cornbread muffin bites, without the thin, crackling crust you get from hot oil.
Can I make the batter ahead of time?
You can mix it up to 2 hours ahead and keep it covered in the refrigerator. Beyond that, the baking powder loses its lift and the fritters won’t rise as well.
Why are my hush puppies falling apart in the oil?
The batter is likely too thin. This happens if the buttermilk was measured generously or the batter wasn’t rested. Stir in 1 tbsp extra cornmeal and let the batter sit another 2 minutes before frying.
Can I use white cornmeal instead of yellow?
Yes. White cornmeal produces a slightly milder flavor and a paler interior, but the texture and frying behavior are the same.
Ingredients
Method
- Whisk the cornmeal, flour, sugar, baking powder, baking soda, salt, and onion powder together in a large bowl. Add the buttermilk, egg, and minced onion and stir just until combined, about 20 strokes. Rest the batter for 5 minutes.
- Pour vegetable oil into a heavy pot to 2 inches deep and heat over medium-high until it reaches 365°F (185°C), about 5 to 7 minutes.
- Drop rounded tablespoons of batter into the oil in batches of 5 to 6. Fry for 2 to 3 minutes per batch, turning occasionally, until deep golden brown all over. Return the oil to 365°F (185°C) between batches.
- Remove with a slotted spoon, drain on paper towels for 1 minute, then transfer to a wire rack. Pile onto a serving plate, add a pinch of flaky salt, and serve immediately.
