Cornmeal Hushpuppy with Green Onion

Cornmeal Hushpuppy with Green Onion

Course: Sides
Prep time


Cooking time



We were inspired to learn that Hushpuppies were on the menu at the East Ender restaurant in Portland’s Old Port, made with Maine Grains cornmeal. Here’s a basic recipe for these southern savory poppers using Maine Grains cornmeal and sifted flour– an easy Super Bowl snack, appetizer, or to be served alongside fried fish with tarter sauce or homemade aioli.


  • 1 1/2 cup vegetable oil for frying

  • 1 cups Maine Grains Cornmeal

  • 1 cup Maine Grains Sifted Flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 3/4 teaspoons salt

  • 1/8 teaspoon cayenne

  • 3 eggs lightly beaten

  • 1/2 cup minced green onions

  • 1 cup milk

  • 1/4 cup vegetable oil

  • creole seasoning*


  • Pour oil to a depth of 3 to 4 inches and preheat to 370 degrees F.
  • In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and cayenne.
  • Whisk together the eggs, green onions, milk, and 1/4 cup of the vegetable oil. Add the egg mixture to the flour mixture, stirring just until combined.
  • Carefully spoon 6 or 7 rounded tablespoons full of the batter into the preheated oil. Fry the hushpuppies, in batches, until golden brown, stirring constantly for overall browning, 2 to 3 minutes per batch.
  • Remove the hushpuppies and drain on a paper towel-lined plate. Season with additional salt and creole seasoning if desired. Serve immediately. Makes approximately 4 servings.


  • Adapted from Emeril Lagasse’s recipe. *Emeril’s Essence Creole Seasoning – Mix up a batch of this seasoning and keep it on hand for giving just about any savory dish a “kicked-up” flavor.

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