Jalapeno Cheddar Hushpuppies

jalapeno hushpuppies

Jalapeno Cheddar Hushpuppies

What’s a big platter of freshly fried oyster without some hushpuppies?  Um, yes please.

Little fried balls oozing with cheese with a kick from Jalapeno.  Love bites.

Growing up our neighbor made the best hushpuppies – light, airy he made them by the hundreds.  He always sent us over a few dozen, they never lasted long.

I can only hope these are just as good as his were, but I did have to add my own personal spin on them.


No surprise.  


hushpuppies, cheddar


Jalapeno Cheddar Hushpuppies

Yield: makes 10-12


  • 1 cup yellow cornmeal
  • 1 1/2 tablespoons all purpose flour
  • 1 tablespoons sugar
  • 3/4 teaspoon coarse kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 egg, beaten
  • 1 jalapeno chopped, seeded
  • 1 cup sharp cheddar cheese
  • Oil for deep-frying


  1. In a large bowl sift together cornmeal, flour, sugar, salt, baking powder and baking soda.
  2. In a separate bowl whisk together buttermilk, eggs and jalapeno and cheese.
  3. Pour egg mixture into cornmeal/flour mixture and stir just until combined.
  4. Heat oil on medium high heat, using a thermometer, to 350°.
  5. Using a tablespoon drop batter, in batches into oil and fry until golden brown.
  6. Drain on paper towels and keep warm in oven until ready to serve.




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