Authentic Georgia-Style Grilled Hush Puppies Recipe

Introduction

There is something undeniably comforting about the rich culinary heritage of the American South, and few dishes capture that spirit quite like the humble hush puppy. Traditionally, these golden nuggets of cornmeal batter are submerged in hot oil, but we are taking a modern, Georgia-style approach by cooking them on the grill. This method not only lightens up the classic recipe by skipping the deep fryer but also introduces a depth of flavor that you simply cannot achieve on a stovetop. By utilizing the searing heat of a flat-top grill, specifically an Arteflame, we create a crust that is perfectly crisp while keeping the center impossibly light and fluffy.

This recipe is designed for those who appreciate the texture of a traditional hush puppy but crave that distinct, smoky kiss of the grill. The combination of sweet Vidalia onions—a Georgia staple—and tangy buttermilk creates a batter that is savory, slightly sweet, and aromatic. Whether you are hosting a backyard barbecue or looking for the perfect side dish for your seafood feast, these grilled hush puppies are about to become your new favorite tradition. They capture the essence of Southern hospitality in every bite, proving that you don't need a fryer to achieve perfection.

Ingredients

• 1 ½ cups yellow cornmeal (stone-ground preferred for texture)
• ½ cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 cup buttermilk, shaken
• 1 large egg, lightly beaten
• 1 small sweet onion (Vidalia preferred), finely diced
• 2 tablespoons unsalted butter, melted (for the batter)
• Vegetable oil or butter (for the grill surface)
• Optional: 1 jalapeño, seeded and minced (for a spicy kick)

Instructions

Step 1: Combine the Dry Ingredients

1. In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, salt, onion powder, and garlic powder.
2. Ensure that the baking powder and soda are evenly distributed to prevent any bitter clumps in the final product.

Step 2: Prepare the Wet Mixture

1. In a separate medium bowl, whisk together the buttermilk, beaten egg, and melted butter.
2. If you are using the optional jalapeños, stir them into this wet mixture along with the finely diced sweet onions.

Step 3: Create the Batter

1. Pour the wet ingredients into the bowl with the dry ingredients.
2. Gently fold the mixture together using a spatula or wooden spoon just until combined. Do not overmix; a few lumps are perfectly fine and help keep the texture tender.
3. Let the batter rest for 10 to 15 minutes. This allows the cornmeal to hydrate and the baking powder to activate.

Step 4: Heat the Grill

1. Fire up your Arteflame grill. You want to aim for a medium heat zone on the flat cooktop (approximately 350°F to 375°F).
2. Generously coat the cooking surface with vegetable oil or a pat of butter to prevent sticking and encourage a golden crust.

Step 5: Grill the Hush Puppies

1. Using a tablespoon or a small cookie scoop, drop mounds of batter onto the hot, oiled grill surface.
2. Allow them to cook for about 2–3 minutes per side. You are looking for a deep golden-brown crust.
3. Since these are not deep-fried, you may want to gently press them flat slightly to ensure the middle cooks through, creating a thick disc shape rather than a sphere.
4. Flip carefully and cook until the other side is crispy and the center is set. Serve immediately while hot.

Tips

Achieving the perfect grilled hush puppy requires a little bit of finesse, especially when transitioning from a deep-fryer mindset to a flat-top grill. One of the most important tips is to manage your heat zones effectively. If the grill is too hot, the outside will burn before the inside is fluffy; if it is too cool, they won't develop that signature crunch. Test a small amount of batter first to gauge the temperature. Additionally, resting the batter is non-negotiable. This brief pause allows the gluten to relax and the leavening agents to work, resulting in a lighter crumb.

• Consistency Check: If your batter feels too runny, add a tablespoon of cornmeal at a time. If it's too thick, splash in a little more buttermilk.
• Onion Choice: Use a box grater for the onions if you want the flavor to permeate every bite without large chunks.
• Keep it Oiled: Because cornmeal absorbs fat, ensure you re-oil the grill surface between batches to maintain non-stick performance and flavor.

Variations

While the classic Georgia-style recipe is a crowd-pleaser, hush puppies are an incredibly versatile canvas for culinary creativity. You can easily adapt the flavor profile to match the main course you are serving. For a breakfast twist, you might lean sweeter, but for a savory dinner side, you can ramp up the spice and aromatics. Here are a few ways to mix things up without losing that Southern soul:

• Cheesy Delight: Fold in ½ cup of shredded sharp cheddar or pepper jack cheese into the batter for gooey pockets of flavor.
• Corn-Packed: Add ½ cup of fresh or thawed frozen corn kernels to enhance the corn texture and sweetness.
• Beer Batter: Substitute half of the buttermilk with a lager or pale ale for a yeastier, airier texture.
• Herbed: Mix in chopped fresh chives, parsley, or dill for a fresher, garden-style taste.
• Bacon Infused: Add ¼ cup of crispy, crumbled bacon bits to the batter for a salty, smoky crunch.

Best pairings

Hush puppies are the ultimate social side dish; they get along famously with almost any hearty meal. In Georgia, you will rarely see a seafood platter without a pile of these golden gems nearby. The sweetness of the cornmeal perfectly balances salty, savory proteins. Because these are grilled rather than fried, they feel slightly lighter, making them a great companion for richer meats. Whether you are planning a casual weeknight dinner or a weekend feast, here is what to serve alongside them:

• Lowcountry Boil: The perfect vessel for soaking up the spicy juices of shrimp, sausage, and corn.
• Pulled Pork BBQ: The textural contrast between soft pork and crispy cornmeal is legendary.
• Fried Catfish: A non-negotiable classic pairing in the South.
• Chili: Serve these instead of cornbread for dipping into a spicy bowl of beef or bean chili.
• Coleslaw: The creamy, tangy crunch of slaw cuts through the density of the hush puppies beautifully.

Conclusion

Reimagining the classic hush puppy for the grill is more than just a healthy swap; it is a way to add a new dimension of flavor to a beloved staple. This Georgia-style recipe brings the best of the South to your backyard, combining the convenience of outdoor cooking with the comforting tastes of home. By using the Arteflame, you achieve a texture that is uniquely satisfying—crispy on the outside, tender on the inside, and infused with a subtle smokiness that you just can't get from a deep fryer.

We hope this recipe inspires you to fire up the grill and try something new. Whether you stick to the traditional recipe or experiment with spicy jalapeños and cheese, these grilled hush puppies are sure to disappear fast. Gather your friends, heat up the griddle, and enjoy the authentic taste of Georgia cooking right in your own backyard.