Jalapeño Hushpuppies

Southern Living
This recipe was adapted from a favorite of The Catfish Institute in Belzoni, Mississippi. Substituting beer for milk makes these lighter and tangier.
Makes 1 1/2 dozen


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1 cup self-rising white cornmeal mix
1/2 cup self-rising flour
1/2 cup diced onion
1 tablespoon sugar
1 large egg, lightly beaten
1/2 cup milk or beer
1 seeded, diced jalapeño pepper
Vegetable oil


Prep: 10 Minutes
Stand: 10 Minutes
Cook: 6 Minutes

Combine first 4 ingredients in a large bowl.

Add egg and milk to dry ingredients, stirring just until moistened. Stir in jalapeño. Let stand 10 minutes.

Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.

Drop batter by rounded tablespoonfuls into hot oil, and fry, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels; serve immediately.

Note: Keep fried hushpuppies warm in oven at 225° for up to 15 minutes. For testing purposes only, we used White Lily Self-Rising White Cornmeal Mix.

Created date

March 2005