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Hush Puppies with Jalapeno Peppers



Recipe for Hush Puppies with Jalapeno Peppers

One day, I thought back to the hush puppies I’d had as a child on a Southern trip…and ended up creating my own version of them. This time with a bit of a kick.



Hush Puppies with Jalapeno Peppers

Hush Puppies with Jalapeno Peppers
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One day, I thought back to the hush puppies I’d had as a child on a Southern trip…and ended up creating my own version of them. This time with a bit of a kick.


  • 1 cup cornmeal
  • 1 teaspoon salt (or to taste)
  • 3 teaspoons baking powder
  • 1 tablespoon sugar
  • 3/4 cup flour
  • 1/4 teaspoon baking soda
  • 2 egg, beaten
  • 1/2 cup milk
  • 1/2 cup diced onion
  • chopped jalapeno peppers or mild chiles, as desired



  1. Whisk together the eggs, sugar, and salt, in a large bowl. In a separate bowl, whisk together the cornmeal and flour. Add the wet ingredients to the dry ingredients and stir until incorporated and the batter is thick.
  2. In a heavy-bottomed pot, (Dutch oven) heat enough peanut oil to come halfway up the sides of the pot, to 360 degrees F.
  3. Working in batches, drop the batter, 1 tablespoon (I like to use a small ice cream scoop) at a time, into the oil, being careful to not overcrowd the pot. Fry until deep golden on all sides, turning in the oil for even cooking, about 5 minutes. Transfer the hushpuppies to a paper towel-lined dish and sprinkle with salt while hot.



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