Bacon Corn Hushpuppies with Honey Sriracha Dipping Sauce

July 25, 2016 2:03 am Published by Leave your thoughts


The origin of the name “hushpuppy” is dubious. Some sites claim that it dates back to the Civil War, when soldiers would toss fried cornbread in order to silence dogs, or to “hush the puppies.” Others say that it originated when men went out on extended fishing trips. At night, as the men would fry up fish around the campfire, fried cornbread balls were given to quiet the begging, barking dogs so the men could enjoy their meal in peace and quiet.

Today, hushpuppies are a Southern cuisine staple that are traditionally served as a side dish. Whether you feed these to your dog is entirely up to you! We’ve added bacon to the traditional hushpuppy recipe and served them with a sweet and spicy dipping sauce that is heavy on the spicy. These delicious, savory cornmeal bites should become a comfort food staple in your recipe repertoire, regardless of where you live. Serve them up at your next summer shindig and render your guests speechless as they contemplate how something so simple can be so incredibly delicious.

Bacon Corn Hushpuppies:

Peanut or canola oil, for frying

1 cup self-rising cornmeal mix*

1/2 cup self-rising flour*

3 tablespoons sugar

1 teaspoon kosher salt

3/4 cup low-sodium creamed corn

1/2 cup sweet yellow corn

1/4 cup buttermilk

1/4 cup sour cream

1 large egg

1/4 cup finely chopped green chilies

3/4 cup finely chopped, cooked bacon

Bacon Corn Hush Puppies Collage

I have a small deep fryer that I set to 350-375, but you can fill a deep pan or cast iron pot with a few inches of peanut or canola oil and heat on medium-high until it reaches 375 degrees F.

In a small bowl, combine the cornmeal mix, flour, sugar and salt.

In a medium bowl, whisk together the creamed corn, yellow corn, sour cream, and egg. Add in the chopped bacon and green chilies stirring gently until just combined.

Whisk in your dry ingredients until smooth.

Prepare a baking sheet with paper towels, then top with a cooling rack (if you have one). This is where your hushpuppies will drain.

Using two spoons or a metal trigger ice cream scoop, carefully lower 5 to 6 dollops of batter into the hot oil, one at a time. Cook, flipping occasionally, until the hush puppies are a deep golden brown, approximately 3 minutes. Remove with a slotted spoon and place onto the prepared baking sheet.

Continue with the remaining batter, returning the oil to 375 degrees F in between batches. Serve the hushpuppies immediately. Keep warm in a low oven, if necessary.

Honey Sriracha Dipping Sauce:
1/2 cup honey

4 tablespoons buttermilk

2 – 4 tablespoons sriracha

1/2 – 1 tablespoon cayenne

Kosher salt

Ground black pepper

Whisk together all ingredients until well blended. This sauce can be made customized to your preferred level of spiciness. I like things at a medium-high spicy level. I used 3 Tbsp sriracha and 1/2 Tbsp cayenne and I got a nice medium-spicy sauce. It’s best to start with less spice, as you can always add more. If you make it too spicy, just add a little more buttermilk and honey. I refrigerated my sauce overnight to let the sugars and spices blend together, but you don’t have to.

*I could not find self-rising cornmeal at my local grocer, and I already had all-purpose flour, so I searched the web for an easy fix (you can find these simple recipes on

Self-Rising Cornmeal:

1 cup Cornmeal

1 tbsp Baking Power

1/2 tsp Salt

Self-Rising Flour:

1/2 cup all-purpose Flour

1 1/2 tsp Baking Powder

1/2 tsp Salt


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