Mom’s Cajun Hush Puppies

These tasty little delights are sure to be the perfect appetizer! Serve warm with tartar sauce.

Original recipe makes 24 servings


6 cups all-purpose flour
3 cups cornmeal
1 cup white sugar
1 cup grated Parmesan cheese
1/4 cup baking powder
salt and ground black pepper to taste
5 eggs
3 bell peppers, minced
3 onions, minced
1 (14 ounce) can cream-style corn
1 (14 ounce) can whole kernel corn
1 cup chopped pimento peppers
2 quarts vegetable oil for frying

  • PREP

    20 mins

  • COOK

    10 mins


    30 mins


  1. Mix flour, cornmeal, sugar, Parmesan cheese, baking powder, salt, black pepper, eggs, bell peppers, onions, cream-style corn, whole kernel corn, and pimento peppers in a large bowl.
  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Repeat with any remaining batter.


Calories: 348 kcal
Carbohydrates: 56.8 g
Cholesterol: 47 mg
Fat: 10.3 g
Fiber: 3 g
Protein: 8.3 g
Sodium: 427 mg