Jalapeño AND Fresh CORN HUSH Puppies
- 20m Prep Time
- 20m Cook Time
- 4h Ready In
Light and golden hush puppies studded with fresh corn and spicy jalapeños. Perfect side for collard greens and fried chicken.
Ingredients
- 1 cup yellow cornmeal
- 1 1/4 cup all-purpose flour
- 3/4 cup fresh corn kernels
- 1 medium jalapeno seeded and diced
- 1/4 cup scallions finely chopped
- 3 tbsp sugar
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp bacon fat or melted butter
- 1 1/2 tsp baking powder
- 2 eggs beaten
- 1 cup buttermilk
- vegetable oil for frying
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 107 mg
- Iron: 1.95 mg
- Magnesium: 35.9 mg
- Phosphorus: 146 mg
- Potassium: 186 mg
- Zinc: 0.8 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup yellow cornmeal
- 1 1/4 cup all-purpose flour
- 3/4 cup fresh corn kernels
- 3 tbsp sugar
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp bacon fat or melted butter
- 1 1/2 tsp baking powder
- 1 cup buttermilk
Prepare
- 1 medium jalapeno, seeded and diced
- 1/4 cup scallions, finely chopped
- Beat 2 eggs
- vegetable oil, for frying
Let's Cook
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Step 1.
In a large mixing bowl, gently stir together the cornmeal, flour, fresh corn kernels, diced jalapeño, chopped scallions, sugar, kosher salt, black pepper, bacon fat or melted butter, baking powder, beaten eggs, and buttermilk until just combined. Do not overmix, as this will create dense, tough hush puppies.
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Step 2.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours (and up to one day) until the batter is thoroughly chilled. This resting time allows the flavors to meld and the batter to firm up.
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Step 3.
Preheat the oven to 250°F. Line a baking sheet with paper towels or a wire rack. In a wok or deep heavy pot, heat about 2 inches of vegetable oil to 325°F, using a deep-fry thermometer to monitor the temperature.
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Step 4.
Using 2 teaspoons, scoop the chilled batter into the hot oil, 1 heaping teaspoonful at a time, taking care not to overcrowd the wok. Fry the hush puppies until golden brown, turning occasionally with a slotted spoon, about 2 minutes per side.
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Step 5.
With a slotted spoon, remove the hush puppies from the hot oil and drain on paper towels. Transfer them to a baking sheet and keep warm in the preheated oven while you fry the remaining batches.
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Step 6.
Serve the hush puppies hot, and season lightly with salt before serving.