Hush Puppies

Hush Puppies

Hush Puppies

Prep Time
10 Minutes
Cook Time
15 Minutes
  • Vegetable oil, for frying

  • 3/4 cup all-purpose flour

  • 3/4 cup fine-grind cornmeal

  • 2 1/2 teaspoons sugar

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons kosher salt

  • 2 teaspoons Jazzy Seasoning

  • 4 tablespoons (1/2 stick) unsalted butter, cubed and chilled

  • 1 large egg, beaten

  • 1 cup buttermilk

  • 1 jalapeño, seeded and finely chopped

  • 1/2 small yellow onion, finely chopped


  • 1 Fill a medium pot with 4 inches of oil and heat over medium heat to 350˚F (180˚C).
  • 2 In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and Jazzy spice blend.
  • 3 Using your fingers or a pastry cutter, add the butter and work into the flour mixture until it resembles a coarse meal and the butter pieces are no larger than peas.
  • 4 Make a well in the center of the flour mixture and add the egg and buttermilk. Working from the center outward, gradually mix into the dry ingredients until a smooth batter forms. Add the jalapeño and onion and mix gently just to incorporate. Be careful not to overmix.
  • 5 Working in batches, use a 1-ounce ice cream scoop or tablespoon to quickly but carefully scoop 8-10 balls of batter into the hot oil. Adjust the heat to maintain the oil temperature. Cook, turning the hush puppies frequently with a slotted spoon or spider, until golden brown and puffy, about 4 minutes. Transfer to a rack lined with paper towels to drain and repeat with the rest of the batter.
  • 6 Enjoy!