Spicy Cornmeal Hush Puppies with Jalapeños

Discover a modern twist on the classic Southern hush puppies with our Spicy Cornmeal Hush Puppies with Jalapeños. Perfect as an appetizer or snack, these flavor-packed bites combine spicy jalapeños with creamy cornmeal for a unique taste sensation. Ideal for game day or any gathering.

Prep time: 10 minutes
Cook time: 5 minutes
Serves: 4

Ingredients

1 cup cornmeal

1/2 cup all-purpose flour

1 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp cayenne pepper

1/4 tsp garlic powder

1/2 cup buttermilk

1 large egg, beaten

1/4 cup finely chopped jalapeños

1/4 cup chopped green onions

1/2 cup corn kernels

Vegetable oil for frying

Instructions

1. In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, cayenne pepper, and garlic powder.

2. In another bowl, whisk together the buttermilk and beaten egg.

3. Stir the wet ingredients into the dry ingredients until just combined.

4. Gently fold in the jalapeños, green onions, and corn kernels.

5. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).

6. Carefully drop tablespoonfuls of batter into the hot oil and fry until golden brown, about 2-3 minutes per side.

7. Remove hush puppies with a slotted spoon and drain on paper towels.

8. Serve warm with your favorite dipping sauce.

Storage

Store leftover hush puppies in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place hush puppies on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.