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.
- 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
- Combine cornmeal, flour, salt, soda, and baking powder in a large bowl.
- In separate bowl, whisk egg and buttermilk, whey, or milk/yogurt. Stir in chopped onion.
- Using a light touch, merge the liquid ingredients with the dry just until moistened. Batter should be rather thin.
- Allow to sit while oil comes to temperature, about 350 degrees F.
- 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.