In Michigan, we know a thing or two about frying fish. But what do you serve on the side when you’re not in the mood for French fries? Enter the hush puppy. Originally a staple of Southern cooking, this cornmeal-based side dish has been creeping onto plates around the Great Lakes — especially at fish fries and summer cookouts. This Great Lakes Style Hush Puppies uses two pantry staples—Jiffy Corn Muffin Mix and Quaker Yellow Cornmeal—for a simple, savory bite with a regional twist.

What Are Hush Puppies?

Hush puppies are deep-fried cornmeal balls, usually served alongside fried fish or barbecue. They’re golden brown on the outside, soft and fluffy inside, with just enough crunch to make them addictive. While Southern hush puppies often include onions or peppers, this Great Lakes version sticks to a clean flavor profile with a hint of Italian seasoning for a savory kick.

These are easy to make, especially if you’re already heating up the fryer for fish. They hold their shape, cook quickly, and offer a crispy alternative to fries or chips.

Great Lakes Style Hush Puppies

Serving Size:

Makes 1 Dozen

Time:

30 minutes

Difficulty:

Beginner

Ingredients

1 box Jiffy Corn Muffin Mix
1 egg
1/3 cup milk
1/2 cup Quaker Yellow Cornmeal
1 teaspoon Italian seasoning
Oil for deep frying (canola or peanut recommended)

Directions

Prepare the Base
In a medium bowl, prepare the Jiffy mix according to the box instructions—combine with the egg and milk and stir well.
Thicken the Batter
Add 1/2 cup of cornmeal and 1 teaspoon of Italian seasoning to the batter. Stir until the mixture becomes thick—like stiff mashed potatoes or sticky biscuit dough. The batter should be thick enough to hold its shape on a spoon.
Pre-chill the Mixture
Line a cookie sheet with wax paper and drop heaping tablespoons of the batter onto it. You should get about a dozen. Chill in the refrigerator for at least 30 minutes. This step helps them firm up and fry evenly.
Shape and Fry
Once chilled, roll each portion into a smooth ball. Heat oil in a deep fryer or heavy pot to 350°F. Carefully drop each dough ball into the oil. Fry for 1.5 to 2 minutes, or until golden brown and floating.
Drain and Serve
Remove with a slotted spoon and place on paper towels. Let them rest for a minute before serving.

Tips for Best Results

Use a thermometer to keep the oil steady at 350°F. Too hot and they’ll burn outside before cooking through; too cool and they’ll absorb oil.
Avoid overcrowding the fryer. Cook in small batches to keep the oil temperature stable.
Add-ins welcome. For a bolder version, stir in 1/4 cup of finely chopped onion or shredded cheddar before chilling.

Serving Suggestions

These homemade hush puppies shine next to fried lake perch, bluegill, or walleye. Serve them as a crispy side at a fish fry, or pair with coleslaw and tartar sauce. You can also skewer them with toothpicks and serve with dipping sauces like ranch, honey mustard, or remoulade for a party appetizer.

Pairings: Fried fish, coleslaw, tartar sauce, remoulade
Optional Dip: Mix mayo, mustard, and hot sauce for a quick dipping sauce.

A Look Back: Where Hush Puppies Came From

The name “hush puppy” is tangled in folklore. The most common version says Southern cooks used to toss bits of fried cornmeal to barking dogs to keep them quiet—saying, “Hush, puppy.” Whether or not that’s true, what’s clear is that the dish has deep roots in Southern U.S. food culture.

Hush puppies started as a way to use up leftover cornmeal batter from frying fish. They were simple, cheap, and filling. Recipes date back to the 1800s, often linked to enslaved cooks or rural households across Georgia, Mississippi, and the Carolinas. Over time, hush puppies became a staple at fish fries, church picnics, and roadside diners across the Deep South.

By the mid-20th century, the recipe had migrated north with Southern families and returning soldiers. Eventually, the dish landed in the Midwest, where it took on regional tweaks — like using Jiffy mix, popular in Michigan kitchens since 1930.

Why Jiffy Mix Works So Well

Jiffy Corn Muffin Mix is a Michigan-made product, created by the Chelsea Milling Company in Chelsea, Michigan. It’s reliable, inexpensive, and available in nearly every grocery store across the Midwest. The mix balances sweet and savory, which makes it a recipe hush puppies base for customizing without the hassle of measuring dry ingredients from scratch.

Pairing Jiffy mix with Quaker Yellow Cornmeal gives these hush puppies their structure. Without the cornmeal, the mix is too soft for deep-frying. The added cornmeal gives them crunch and a slightly gritty texture that stands up to frying.

A Northern Twist on a Southern Favorite

Unlike traditional Southern versions, which often include minced onions, jalapeños, or even bacon bits, this Great Lakes recipe is mild and clean, designed to highlight the main dish — typically fresh-caught fish from Lake Huron or Lake Michigan.

Italian seasoning gives a subtle herbal note that complements both freshwater fish and sauces like ranch or tartar. If you’re hosting a fish fry or looking for a different appetizer to serve during football season, this version of hush puppies earns a spot at the table.

Final Thoughts About Great Lakes Style Hush Puppies

This hush puppy recipe is more than just a side dish — it’s a simple way to connect two strong food traditions: Southern comfort cooking and Great Lakes fish fries. It’s also a chance to support Michigan-made ingredients like Jiffy, while adapting a Southern recipe to suit Midwestern tastes.

So next time you’re frying up walleye or firing up the backyard fish fryer, skip the fries. These hush puppies are fast, filling, and fried to perfection.