Corn & Jalapeño Hushpuppies Recipe

Prep dry ingredients

In a large mixing bowl whisk together 1.5 cups cornmeal, 0.5 cup all-purpose flour, 2 tsp baking powder, 1 tbs granulated sugar, 1 tsp kosher salt and 0.5 tsp freshly ground black pepper until evenly combined.

Combine wet ingredients

In a separate bowl whisk 1 cup buttermilk, 1 large egg, and 2 tbs melted cooled butter until smooth.

Fold wet into dry

Pour the wet mixture into the dry ingredients and stir gently until just combined — batter should be thick but spoonable. Do not overmix; a few small lumps are fine.

Add vegetables

Fold in 1 cup corn kernels, the minced jalapeño, and 2 sliced green onions until evenly distributed. If batter seems excessively thick, add up to 1–2 tbs additional buttermilk to reach a scoopable consistency.

Rest the batter

Let the batter rest 5–10 minutes at room temperature to hydrate the cornmeal and allow flavors to meld.

Heat oil

Pour about 3–4 inches of vegetable oil into a heavy pot or Dutch oven (roughly 3–4 cups depending on vessel). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small spoonful of batter into the oil; it should sizzle and rise steadily without browning instantly.

Form hushpuppies

Lightly dust a small spoon or two spoons with 2 tbs flour to prevent sticking. Using a spoon or a small cookie scoop (about 1 1/4 tablespoon size), scoop rounded portions of batter and drop them carefully into the hot oil, working in batches. Do not overcrowd; leave space for floating and turning.

Fry until golden

Fry the hushpuppies, turning occasionally with a slotted spoon, until deep golden brown all over, about 3–4 minutes per side (total 4–6 minutes depending on size). Adjust heat as needed to maintain 325–350°F and prevent excessive browning.

Drain

Use a slotted spoon to transfer cooked hushpuppies to a paper towel–lined baking sheet or plate to drain and rest for 1–2 minutes. Lightly season with a pinch of salt while still hot, if desired.

Keep warm (optional)

If making multiple batches, keep finished hushpuppies warm in a 200°F (95°C) oven on a wire rack set over a baking sheet while frying the remaining batter to maintain crispiness.

Serve

Serve hushpuppies hot with lime wedges and a dipping sauce such as creole mustard or spicy mayo on the side.