Jalapeño Hush Puppies

Nothing beats the taste of homemade hush puppies, fresh from the fryer! We’ve added jalapeños to this recipe to give it an extra kick.



Prep time

10 minutes

Cook time

20 minutes



Cook it with our

Cast Iron Dutch Oven


  • 5 cups yellow cornmeal
  • 4 teaspoons sugar
  • 3 cups buttermilk
  • 1 cup all-purpose flour
  • 3 teaspoons salt
  • 2 cups green onions, sliced
  • 2 tablespoons baking powder
  • 3 teaspoons black pepper
  • 2 jalapeños, minced
  • 2 ½ tablespoons baking soda
  • 6 eggs
  • 4 quarts vegetable oil


  1. Stir dry ingredients together. In a separate bowl, whisk the wet ingredients together, including the green onions and jalapeños. Mix wet and dry ingredients.
  2. Heat oil in the Fish Pan over medium heat to 350 degrees Fahrenheit. Using a tablespoon or cookie-dough scoop, fry the hush puppies in batches. Turn frequently to ensure even browning.
  3. Cook until the hush puppies are golden brown, 5 minutes. Remove hush puppies with a slotted spoon or wire strainer to a paper towel-lined plate. Repeat until all the hush puppies are made.
  4. Season with salt and serve hot.

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