Jalapeño Hushpuppies

| Last Updated: July 6, 2020 | , , ,

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Crunchy, slightly spicy, and packed with flavor…

It’s hard to eat only one hushpuppy when they’re made with a plain dough, but when adding in jalapeño 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. 

Jalapeño Hushpuppies

0 from 0 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins


  • 2 jalapeño peppers minced
  • 1 egg beaten
  • 1 cup corn kernels fresh best, but frozen or canned/drained ok
  • 1 cup cornmeal
  • 1/2 cup onion minced
  • 3/4 cup buttermilk
  • 3 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 tablespoon flour
  • 1 tablespoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda


  • Heat oil in a deep fryer to 375 degrees Fahrenheit.
  • Mix all ingredients in a bowl to create the hushpuppy dough.
  • Drop the dough by spoonfuls into the oil. Deep fry the hushpuppies until they reach a golden grown.
  • Remove the hushpuppies and place them on a paper towel covered plate to allow excess oil to drain.
  • Serve while still hot.
Tried this recipe?Mention @PepperScale or tag #PepperScale!

Photo by: Lowell Heddings CC 2.0

Matt Bray

Matt Bray

Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.


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