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Jalapeño Hushpuppies

Jalapeño Hushpuppies

This recipe was adapted from a favorite of The Catfish Institute in Belzoni, Mississippi. Substituting beer for milk makes these lighter and tangier.

Southern Living APRIL 2005

  • Yield: Makes 1 1/2 dozen
  • Cook time: 6 Minutes
  • Prep time: 10 Minutes
  • Stand: 10 Minutes


  • 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


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.


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Jalapeño Hushpuppies Recipe