Prep Time
Cook Time


  •  ¾ cup all-purpose flour
  •  ¾ cup fine-grind cornmeal
  •  2 teaspoons sugar
  •  1½ teaspoons baking powder
  •  1½ teaspoons kosher salt
  •  1 teaspoon garlic powder
  •  1 teaspoon onion powder
  •  4 Tablespoons Danish Creamery Unsalted Butter, chilled and grated or diced into pea sized pieces
  •  1 large egg, beaten to blend
  •  1½ cups buttermilk
  •  8 cups vegetable oil (for frying)
  •  Danish Creamery European Style Rosemary Salt Butter, for serving


  • Whisk dry ingredients in a large bowl to combine. Add butter and work in with a cold fork until mixture resembles coarse meal.
  • Make a well in the center of flour mixture and add egg and buttermilk, gradually incorporating into a smooth batter.
  • Halfway fill a large heavy saucepan with oil. Using a candy or deep-fry thermometer, heat oil over medium-high until thermometer registers 350°.
  • In batches, carefully drop 1-tablespoon balls of batter into oil and fry, turning often and adjusting heat to maintain temperature, until hushpuppies are puffed and deep golden, about 2 minutes. Transfer to paper towels to drain.
  • Serve with Danish Creamery European Style Rosemary Salt Butter.

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