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Ingredients
- 1 1/2 quarts peanut oil, for frying
- 1 1/2 cups self-rising cornmeal
- 1 cup self-rising flour
- 1/2 cup chopped onion
- 1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced
- 1 (15-ounce) can creamed corn
- 2 large eggs, lightly beaten
- Salt and freshly ground black pepper
Details
Servings 36
Level of difficulty Easy
Preparation time 15mins
Cooking time 15mins
Cost Budget Friendly
Preparation
Step 1
Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.
Step 2
In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended.
Step 3
Allow to stand 5 minutes.
Step 4
Drop the batter by teaspoonfuls into the hot oil.
Step 5
Don’t overcrowd; leave room for the hush-puppies to be turned.
Step 6
Cook the hush-puppies until golden brown, about 3 minutes.
Step 7
Remove from the oil with a slotted spoon and drain on paper towels.
Step 8
Keep the cooked hush-puppies warm in an oven while cooking the remaining batter.
Step 9
Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish.
Hush Puppies are a heart attack on a plate, but they’re so worth it!
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