Grilled Hush Puppies & Onion Butter (North Carolina Style) | Arteflame

Introduction

There is a specific kind of magic that happens when cornmeal hits a hot griddle. It creates an aroma of toasted grain and sweet onions that immediately draws a crowd. These aren't your typical greasy, deep-fried hush puppies; grilling them on the Arteflame results in a golden, crispy crust with a tender, cloud-like center that feels like a warm hug on a plate. It brings back memories of seaside fish fries, but with a modern, wood-fired twist that keeps things lighter and cleaner.

Why This Recipe is a Keeper

I adore this recipe because it takes a beloved Southern classic and makes it approachable for the backyard pitmaster. By skipping the vat of hot oil, you get all the savory comfort without the heaviness. Plus, the homemade Whipped Onion Butter is an absolute game-changer—it melts instantly over the hot cakes, soaking every bite in savory, caramelized goodness. It is the perfect sidekick for pulled pork or just a standalone snack while you tend the fire.

Tips for Grilling Perfection

• Let it rest: Give your batter at least 15 minutes before cooking. This allows the cornmeal to hydrate fully, preventing a gritty texture and ensuring a fluffy interior.
• Watch the heat: The Arteflame cooktop varies in temperature. Start near the center for a good sear, then move them outward to cooler zones to finish cooking through without burning the exterior.

Swaps & Substitutions

No buttermilk? No problem. You can easily make a "sour milk" substitute by adding a tablespoon of lemon juice or white vinegar to regular milk. For a gluten-free version, simply swap the all-purpose flour for your favorite 1:1 gluten-free flour blend to keep everyone at the table happy.

Ingredients

For the North Carolina Hush Puppies

• 1 ½ cups Yellow cornmeal (fine or medium stone-ground)
• ½ cup All-purpose flour
• 1 tsp Sugar (optional, keep it minimal for NC style)
• 1 tsp Baking powder
• ½ tsp Baking soda
• 1 tsp Sea salt
• ½ tsp Onion powder
• 1 small Yellow onion, finely grated or minced
• 1 cup Buttermilk (plus more if needed)
• 1 large Egg, beaten
• 2 tbsp Unsalted butter, melted (for the batter)
• Oil or Butter for greasing the grill cooktop

For the Whipped Onion Butter

• ½ cup Unsalted butter, softened to room temperature
• 1 tbsp Honey
• 1 tsp Onion powder
• 1 tbsp Caramelized onions (finely chopped) or fresh chives
• ½ tsp Sea salt
• ¼ tsp Black pepper

Instructions

Step 1: Prepare the Batter

1. In a large mixing bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, salt, and onion powder.
2. In a separate bowl, whisk the egg, buttermilk, and melted butter until combined.
3. Pour the wet ingredients into the dry mixture. Add the grated fresh onion.
4. Stir gently with a spatula until just combined. Do not overmix; the batter should be thick but spoonable. If it is too dry, add a splash more buttermilk. Let the batter rest for at least 15 minutes to allow the cornmeal to hydrate.

Step 2: Make the Onion Butter

1. While the batter rests, prepare the compound butter. Place the softened butter in a small bowl.
2. Add the honey, onion powder, chopped caramelized onions (or chives), salt, and pepper.
3. Whip vigorously with a fork or a small whisk until the mixture is fluffy and well-combined. Set aside at room temperature so it is ready to melt over the hot hush puppies.

Step 3: Fire Up the Arteflame

1. Build a medium fire in the center of your Arteflame grill. You want the flat cooktop griddle to reach a medium-high heat.
2. Allow the cooktop to heat up evenly. Use a laser thermometer if available; you are looking for a surface temperature between 375°F and 400°F (190°C - 200°C).
3. Generously oil the surface of the cooktop where you plan to cook the hush puppies to prevent sticking and ensure a golden crust.

Step 4: Grill the Hush Puppies

1. Using a cookie scoop or two spoons, drop mounds of batter onto the hot, oiled cooktop. Gently press them down slightly to create a flat surface for better contact with the heat.
2. Cook for about 3 to 4 minutes on the first side. Look for the edges to bubble slightly and the bottom to turn a deep golden brown.
3. Flip the hush puppies using a metal spatula. Cook for another 3 to 4 minutes on the second side until cooked through and crispy.
4. Move them to the outer, cooler edge of the grill to keep warm while you finish the remaining batter. Serve immediately with a generous dollop of the whipped onion butter.

Tips

Achieving the perfect texture for grilled hush puppies requires a little patience and heat management. First and foremost, do not skip the resting period for the batter. Cornmeal takes time to absorb moisture; if you cook it immediately, the texture can be gritty rather than fluffy. Allowing it to sit for 15 to 20 minutes ensures the leavening agents activate and the cornmeal softens.

When cooking on the Arteflame, temperature control is key. If the plancha is too hot, the outside will burn before the inside is cooked through. If you find they are browning too fast, move them further away from the center fire pit to a cooler zone. Conversely, if they aren't sizzling when they hit the metal, move them closer to the center. Since these aren't deep-fried, they won't be perfectly round spheres; think of them more like savory corn cakes or drop biscuits with a fantastic crust.

Variations

While the traditional North Carolina style focuses on onion and corn flavor, the versatility of the hush puppy batter makes it a perfect canvas for experimentation. You can easily adapt this recipe to suit your palate or to match the main course you are serving. Here are a few delicious twists to try on your grill:

• Jalapeño Cheddar: Fold in ½ cup of shredded sharp cheddar cheese and 2 tablespoons of minced pickled jalapeños for a spicy, cheesy kick.
• Sweet Corn: Add ½ cup of fresh or roasted corn kernels to the batter for added texture and natural sweetness.
• Beer Batter: Substitute half of the buttermilk with a lager or pale ale to give the hush puppies a lighter, yeastier flavor profile.
• Bacon & Scallion: Crumble 3 strips of cooked bacon and add chopped scallions into the mix for a savory, smoky breakfast-style version.
• Gluten-Free: Swap the all-purpose flour for a high-quality 1:1 gluten-free flour blend to make this dish accessible to everyone.

Best pairings

These grilled hush puppies are the ultimate sidekick to robust, smoky flavors. Naturally, they belong on a plate next to traditional North Carolina barbecue. The vinegar-based BBQ sauce common in the region cuts through the richness of the cornmeal and butter perfectly. They are substantial enough to stand in for bread or fries and provide a comforting balance to spicy dishes.

For a complete meal, serve these alongside slow-smoked pulled pork or a rack of ribs fresh off the Arteflame. They also pair beautifully with fried catfish or grilled shrimp skewers, staying true to their coastal origins. On the side, a crisp, acidic coleslaw is non-negotiable; the crunch of the cabbage and the tang of the dressing provide the necessary contrast to the soft, warm hush puppies. Finish the meal with a glass of ice-cold sweet tea for the full Southern experience.

Conclusion

By moving the hush puppy from the deep fryer to the Arteflame grill, you not only make a healthier version of this Southern staple, but you also unlock a new depth of flavor through searing and wood-fire cooking. The result is a side dish that is rustic, flavorful, and incredibly satisfying. The contrast between the crisp, golden crust and the tender, onion-flecked interior is a texture lover's dream.

The whipped onion butter is the finishing touch that ties everything together, melting into the crevices and amplifying the savory notes of the cornmeal. Whether you are a barbecue purist or just looking for a unique side dish to impress your guests, these Grilled North Carolina Hush Puppies are sure to become a regular part of your grilling rotation. Gather your friends, fire up the grill, and enjoy the taste of the South.