These Pimiento Cheese Hush Puppies need to be on your MUST MAKE list! The tangy pimiento and gooey cheese take the ordinary to extraordinary!
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Pimiento Cheese Hush Puppies

Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Author: Stacey Little | Southern Bite


  • vegetable oil or peanut oil
  • 1 1/2 cups self-rising cornmeal
  • 1/2 cup self-rising flour
  • 1 teaspoon garlic salt
  • 1/2 cup buttermilk
  • 1 egg lightly beaten
  • 1 cup Price*s Southern Style Pimiento Cheese Spread or Price*s Original Pimento Cheese Spread - if you like them sweeter (see the note in the blog post)


  • Pour 3 to 4 inches of oil into the bottom of a heavy bottomed pot or dutch oven. Heat to the oil 350°F.
  • In a bowl, stir together the cornmeal, flour, and garlic salt. Stir in the buttermilk and egg. Mix to combine. Add the pimiento cheese and mix well. If you like your hush puppies a little sweet, add the original spread rather than the southern style. It's a bit sweeter and will give your hush puppies a sweeter flavor. They're great either way.
  • Once the oil is heated, carefully drop by heaping tablespoons full into the oil. Fry for about 3 minutes then flip to the other side. Cook for an additional 3 minutes or until golden brown and cooked through. Drain on paper towels.


Be sure to fry in batches of no more than 5 or so. Trying to fry too many will result in the oil temp dropping and greasy hush puppies. I usually start by cooking just one to test my oil temp and cook time. I love to use a tablespoon cookie scoop to make the "dropping" process easier. If you don't have one, dipping a spoon into a glass of water between each hush puppy will help keep the dough from sticking. If you find the hush puppies raw in the middle, try using less dough for each one.