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Easy Jalapeño Hush Puppy Recipe

This Jalapeño Hush Puppy Recipe is a flavorful, fried ball of seasoned cornbread traditionally served with fried seafood. Adding the jalapeños adds some “ooh-la-la” flavor you will like!

HUSH PUPPIES (JALAPENOS OPTIONAL)

Recipe Inspiration


Do you like jalapeños 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 jalapeños in just about everything. Personally, I prefer the aftertaste more than the initial squirt.

So, you might catch me putting sliced jalapeño peppers on my nachos, baking them, and then removing the pepper just before popping them into my mouth.

Jalapeño Hush Puppies pair nicely with any fried fish. Try them with Really Crunchy Fried Shrimp. They were a hit, disappearing as fast as I could cook them at our last New Year’s Day party.

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

Ingredients and Substitutions

  • CORNMEAL:
  • FLOUR: All-purpose bleached or unbleached flour is good.
  • EGG: I always use large-size eggs in my recipes.
  • BUTTERMILK: If you don’t have buttermilk, no problem. Here are several options: 1-1/4 cup whey strained from yogurt, 1 cup milk + 1/4 cup yogurt, or 1 cup +3 tablespoons of milk with 1 tablespoon of lemon juice or vinegar added.
  • ONIONS: Yellow or white onions are perfect for this recipe.
  • JALAPEÑOS: Fresh jalapeños add so much flavor. However, you can leave them out if you don’t want any spiciness. Don’t miss the kitchen tip below for storing fresh jalapenos.

    You could substitute chopped pickled jalapeño slices if you prefer.
    Fresh jalapeños tend to be milder, although they can vary. Pickled jalapeños packaged in a glass jar are usually spicier but again, may vary according to the brand and label. Bear this in mind when deciding whether to use fresh or canned jalapeños.

***Kitchen Tip: Did you know you can freeze fresh jalapeños?

Place them in a zippered plastic bag and freeze whole. You could seed and chop them first. However, it’s not a prerequisite.

Can I make hush puppies ahead of time or freeze them?

Like most deep-fried foods, these are best made and eaten immediately. If you have leftovers, refrigerate. Reheat in the oven to make the crust crispy again.


More Recipes for Jalapeño Lovers


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pinterest image for hush puppies



Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula


Hush Puppies with Jalapeños

Hush Puppies with Jalapeños

Yield: 2 dozen
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

These hush puppies are fairly basic until you add jalapeños. Ooh-la-la!

Ingredients

  • 2 cups white cornmeal
  • 1/4 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
  • 1/2 cup onions, chopped (I prefer frozen onions.)
  • 1 small jalapeno pepper, seeded and chopped (optional)
  • Peanut or vegetable oil for frying

Instructions

  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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Nutrition Information:
Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 164Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 442mgCarbohydrates: 28gFiber: 2gSugar: 3gProtein: 7g

Did you make this recipe?

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sis

Monday 10th of March 2014

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

Tuesday 11th of March 2014

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

Monday 10th of March 2014

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

Sunday 9th of March 2014

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

Sunday 9th of March 2014

Hi Paula,

Will this taste as good with yellow cornmeal?

Paula

Sunday 9th of March 2014

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

Gary

Sunday 9th of March 2014

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

Sunday 9th of March 2014

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!