Culinary Tour – Hush puppy recipe

When you’re in Jamaica and hear the word festival, you can’t help but think seaside and seafood. However, if you’re from the United States, the word hushpuppy might bring about the same feelings.  This small savory, deep-fried ball made from cornmeal-based batter originates from America’s South. Much like a festival, hushpuppies are frequently served as a side dish with seafood and other deep-fried foods. An American “fish fry” is never complete without a healthy serving of hushpuppy. We would love to see you make hushpuppies … let the cooking begin! Don’t forget to tag us and use the hashtag #jamericanbikl to win a Martha’s American Food cookbook.


  • 2 eggs, beaten
  • 1/2 cup white sugar
  • 1 large onion, diced
  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal
  • 1 quart oil for frying

In a medium bowl, mix together eggs, sugar, and onion
Blend in flour and cornmeal
Heat oil to 365 degrees F, (185 degrees C)
Drop batter by rounded teaspoonful in hot oil, and fry until golden brown
Cook in small batches to maintain oil temperature
Drain briefly on paper towels
Serve hot