Hush Puppies (Jalapenos Optional)

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Do you like jalapenos on your pizza? How about your burgers? Maybe in your cheese rolls? Have you tried them in a pot of beans?

My Texas-born-and-raised friends seem to like them in just about everything. Personally, I prefer the aftertaste more than the initial squirt. So you might catch me putting sliced jalapeno peppers on my nachos, baking them, and then removing the pepper just before popping them into my mouth.

When I add them to bread, whether it’s yeast bread or corn bread, I like them to be mild. Fresh jalapenos tend to be milder although they can vary. Pickled jalapenos packaged in a glass jar are usually quite hot but again, may vary according to the brand and label. Bear this in mind when deciding whether to use fresh or canned jalapenos.

I recently served these Jalapeno Hush Puppies with my Really Crunchy Fried Shrimp. They were a hit, disappearing as fast as I could cook them. As you can imagine, I don’t do fried foods very often, but if I’m making my once-a-year fried shrimp, might as well go all out and do the hush puppies too.

P.S. These are really good without the jalapenos. I usually make some with and some without.


Hush Puppies with Jalapenos
Recipe type: Bread
Serves: 2 dozen
  • 2 cups white cornmeal
  • ¼ cup all-purpose, unbleached flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 egg
  • 1-1/4 cups buttermilk, whey, or 1 cup milk+1/4 cup yogurt
  • ½ cup onions, chopped (I prefer frozen onions.)
  • 1 small jalapeno pepper, seeded and chopped (optional)
  • Peanut or vegetable oil for frying
  1. Combine cornmeal, flour, salt, soda, and baking powder in a large bowl.
  2. In separate bowl, whisk egg and buttermilk, whey, or milk/yogurt. Stir in chopped onion.
  3. Using a light touch, merge the liquid ingredients with the dry just until moistened. Batter should be rather thin.
  4. Allow to sit while oil comes to temperature, about 350 degrees F.
  5. Use a small spring-loaded ice cream scoop to drop balls of batter into hot oil. Cook until golden brown all over and cooked through. If oil is too hot, puppies will brown before cooked in the middle. If oil is too cool, they will take a long time to get brown and absorb a lot of grease, so try to keep it constant.

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{ 9 comments… read them below or add one }

sis March 10, 2014 at 4:01 pm

I am impressed with the way your hush puppies look. In the interest of keeping the temp of the oil at the right place, how many hush puppies at a time would you probably cook in a 10″ skillet or pan?


Paula March 11, 2014 at 11:15 am

A skillet? It would need to be a pretty deep one because you don’t want the hushpuppies to touch the bottom when you drop them in. Better to use a saucepan or deep fryer. How many you can put in at a time also depends on your heat source and how quickly it can bring the heat back up to 350.


Suzanne March 10, 2014 at 9:37 am

Paula I just made hush puppies for the first time almost like these minus the jalapeño. I’m like you I rarely fry anything so I will keep this recipe in mind the next time we fry some catfish up. I normally don’t like hush puppies but homemade ones were so much better than any place I’ve had them before :).


Betty March 9, 2014 at 9:53 pm

Hushpuppies I love, especially with seafood. I usually use a mix though, but next time I’ll try yours. Ever since my son moved to Texas, he’s been loving the jalapenos. Does that come with the territory? 🙂 I’ll take mine without thanks!


Erica March 9, 2014 at 3:39 pm

Hi Paula,

Will this taste as good with yellow cornmeal?


Paula March 9, 2014 at 9:03 pm

I would imagine it would taste great, but the texture will be a little different–somewhat coarser but certainly not bad.


Gary March 9, 2014 at 8:00 am

OH, these look good. Love me some hush puppies … with and/or without the jalapeno peppers. Because of Fukushima, I’m avoiding all seafood from the Pacific region, which means most of the shrimp sold in the USA. I’ll be glad when our NC shrimp begin to come in from the Atlantic!


Paula March 9, 2014 at 12:08 pm

Thanks Gary. You got me to thinking about the source of our shrimp. Think what we get is from the Gulf.

BTW, I’m trying your Tibetan Pan Bread today. Sounds interesting!


Gary March 9, 2014 at 2:19 pm

LOL … Just made that bread this morning .. because I had no bread! But, seriously … I’m worried about our oceans .. they are the lungs of our PLANET … Not even sure I would want Gulf shrimp … considering “chemicals” pumped into it after oil spill. Before it was a holiday destination and all condos, my family and I always vacationed at Gulf Shores, AL. Every day we’d catch and eat “CRAB.”Would NOT do that now. Honestly, I’m worried about this. I’m also talking to other bloggers. This is our Food Chain. Too many conflicting reports. Radiation is radiation. No such thing as a “safe amount.” Let me know what you think.


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