Ingredients
1 box Jiffy Cornbread Mix
1/2 small onion, grated
1/2 cup buttermilk
1 large egg, beaten
1/4 cup panko bread crumbs
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 tsp baking powder
Oil, for frying
Instructions
In a large mixing bowl, combine Jiffy cornbread mix, grated onion, buttermilk, beaten egg, panko bread crumbs, flour, salt, pepper, and baking powder. Stir gently until just combined — do not overmix.
Cover and refrigerate the batter for at least 30 minutes to firm up and enhance flavor.
Heat 2–3 inches of oil in a deep pot or fryer to 350–375°F (175–190°C).
Use a small cookie scoop or spoon to drop batter into hot oil. Fry for 2–3 minutes, turning halfway, until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crunchy.
Notes
Add shredded cheddar for cheesy hush puppies.
Mix in diced jalapeños or cayenne for a spicy kick.
Use chopped green onions or herbs for a fresh flavor boost.
Add a touch of sugar or honey for a sweeter version.
