Jalapeño Hushpuppies

Jalapeño Hushpuppies Recipe


Jalapeño Hushpuppies

Course: Appetizer
Keyword: Jalapeno Hushpuppies
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  • 2 cups cornmeal
  • 1 cup flour
  • 2 eggs beaten
  • 3 teaspoons baking powder
  • teaspoons salt
  • 5 jalapeño peppers chopped
  • 1 small onion minced
  • Buttermilk
  • Pinch baking soda


  • Heat oil in a deep fryer or pot to 350°.
  • Mix all ingredients together using just enough buttermilk to make it the consistency of really thick cornbread batter.
  • Using a small ice cream scoop to get a consistent shape and size, drop scoopfuls of batter into hot oil.
  • Hushpuppies should float within 2 minutes or so after dropping in hot oil; turn hushpuppy to brown on other side.
  • Remove to drain on paper towels to absorb excess oil.