If you’re craving a crispy, golden snack with a kick, these Spicy Cornmeal Hush Puppies with Jalapeños are just the ticket. Perfect for a cozy night in or as a standout side dish, they bring a little heat and a lot of flavor.
Cornmeal is the base, giving these hush puppies their signature texture. All-purpose flour adds structure and helps hold everything together. Sugar brings a hint of sweetness to balance the heat. Baking powder and baking soda ensure they puff up beautifully, creating that light and airy inside you’re looking for.
Salt, cayenne pepper, and garlic powder enhance the flavors, with the cayenne adding an extra spicy kick. Buttermilk keeps them moist and adds a subtle tang. Egg acts as a binder, ensuring the ingredients mix well and stay together during frying.
Jalapeños bring the heat and a fresh, peppery flavor, while green onions add a mild spiciness and a pop of color. Corn kernels provide bursts of sweetness and a pleasant texture contrast. Vegetable oil is ideal for frying because it has a high smoke point and a neutral taste.
These hush puppies are a terrific match with a creamy dipping sauce like ranch or a tangy remoulade. They also pair well with grilled meats or seafood, making them a great addition to a barbecue spread.
Start by getting yourself a large bowl. Combine the cornmeal, flour, sugar, baking powder, baking soda, salt, cayenne pepper, and garlic powder. Give everything a good stir to make sure it’s evenly mixed. In a separate bowl, whisk together the buttermilk and beaten egg until smooth.
Now, pour the wet ingredients into the bowl with the dry ingredients. Stir just until everything is combined; you don’t want to overmix. Gently fold in the jalapeños, green onions, and corn kernels. The batter will be thick but should still hold together nicely.
Heat your vegetable oil in a deep fryer or large pot to 350°F (175°C) — a candy thermometer is handy here if you have one. Drop tablespoonfuls of batter into the hot oil. Be careful not to overcrowd the pot; fry in batches if needed. Let them cook for about 2-3 minutes per side until they’re golden brown all over.
Once they're done, use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil. Serve them warm with your favorite dipping sauce. Enjoy the satisfying crunch and the spicy kick!
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