It’s hard to eat only one hushpuppy when they’re made with a plain dough, but when adding in jalapeƱo peppers and a little Old Bay seasoning, it’s like holding back the biggest food craving ever. Expect these to be gone soon after you place them out. They’ll quickly become a family favorite, perfect as an appetizer or side.
š¶ļø Quick recipe snapshot
| Flavor profile | Sweet corn and cornmeal with onion, a fresh jalapeƱo bite and a savory hit of Old Bay. |
| Primary heat source | Two seeded jalapeƱos. 2,500 to 8,000 SHU. |
| Heat level | Mild. Spread through a full batch, two seeded jalapeƱos give a gentle warmth. |
| Texture | Crisp and golden outside, soft and tender inside, with bits of corn. |
| Best uses | Fried fish, shrimp, barbecue, or a party appetizer with a dip. |
| Customization ideas | Serranos for more heat, shredded cheddar, green onion, or a dip like tartar sauce or Old Bay aioli. |
| Before you start | About 40 minutes. You’ll need a deep fryer or heavy pot and a thermometer. |
Flavor notes
JalapeƱos run 2,500 to 8,000 Scoville heat units, and seeded and spread through a whole batch of batter, they give these hushpuppies a gentle warmth more than a real burn. Leave some of the ribs and seeds in if you want them hotter.
Old Bay brings celery salt, paprika and a little red pepper, so it seasons the batter and adds its own small hit of spice. It’s salty, too, which is why you only need half a teaspoon of extra salt here.
The batter should be thick enough to hold its shape on a spoon. Letting it rest for 10 minutes gives the cornmeal time to soak up some of the liquid, and it’ll firm up a little as it stands. If it’s still loose after that, stir in a little more flour or cornmeal.
Keep the oil at 375Ā°F. If it runs cooler, the hushpuppies soak up oil and turn greasy, and if it runs hotter, the outsides brown before the centers cook. So fry in small batches, and let the oil come back up to temperature between them.
Use a rounded tablespoon of batter for each one. Bigger scoops brown on the outside before the middle is done. And break the first one open, so you know your timing is right before you fry the rest.
Adaptation ideas
Most of these change the heat or what’s folded into the batter.
- Want more heat? Use serranos in place of the jalapeƱos, or add a pinch of cayenne to the dry ingredients.
- Want them cheesy? Stir in half a cup of shredded sharp cheddar or pepper jack.
- Want more onion? Add a couple of thinly sliced green onions along with the jalapeƱos if you like a little more bite.
- Want them smoky? Swap the Old Bay for a teaspoon of smoked paprika and add a pinch of salt to make up for it.
- No buttermilk? Stir 2 teaspoons of lemon juice or white vinegar into 3/4 cup of milk, and let it stand for 5 minutes before using.
Serving ideas
They’re a classic side for fried fish, and you can just as easily put them out as a party appetizer.
- With seafood. Fried catfish, shrimp or crab cakes.
- With barbecue. Pulled pork, ribs or smoked chicken.
- With a dip. Tartar sauce, Old Bay aioli, honey butter or a spicy remoulade.
- On their own. A basket of them with hot sauce on the side for dipping.
Storage notes
Hushpuppies are best right out of the fryer. If you have leftovers, let them cool, then keep them in a sealed container in the fridge, and you’ll have up to three days to finish them.
Reheat them on a rack in a 375Ā°F oven for 5 to 8 minutes to crisp them back up. The microwave leaves them soft and chewy, so skip it if you can.
Like this recipe? Youāll love these too:
- JalapeƱo Corn Fritters: A little jalapeƱo goes a long way in a batch of sweet corn fritters.
- Old Bay Tartar Sauce: A tartar sauce made for crab cakes, and just as good with hushpuppies.
- Fried JalapeƱo Slices: Crispy fried jalapeƱo slices for the spicy food lovers at the table.
50 easy ways to put jalapeños to work — appetizers, meals, salsas and dips, snacks, even fiery drinks. Perfect for a garden glut or a fridge full of extras.
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JalapeƱo Hushpuppies
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon sugar
- 1 tablespoon Old Bay seasoning
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1 egg beaten
- 1 cup corn kernels fresh, frozen and thawed, or canned and drained
- 1/2 cup onion finely minced
- 2 jalapeƱo peppers seeded and minced
- vegetable or peanut oil for frying
Instructions
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, Old Bay and salt. In a second bowl, whisk the buttermilk and egg, then stir in the corn, onion and jalapeños.
- Pour the wet ingredients into the dry ones and stir just until combined. The batter should be thick enough to hold its shape on a spoon. Let it rest for 10 minutes while the oil heats.
- Heat 2 to 3 inches of oil in a deep fryer or heavy pot to 375°F.
- Working in batches so the pot isn't crowded, drop the batter in by rounded tablespoons. Fry, turning once, until deep golden brown all over, about 3 minutes. Break the first one open to check that the center is cooked through.
- Lift the hushpuppies out with a slotted spoon onto a paper towel-lined plate to drain. Let the oil come back to 375°F between batches, and serve hot.
