Mama's Cornmeal Hushpuppies

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
48 hushpuppies
Level:
Easy

Ingredients
  • 2 cups self-rising white cornmeal
  • 3/4 cup finely chopped onion
  • 1 large jalapeno, chopped fine
  • Kosher salt
  • 2 cups buttermilk
  • 8 cups peanut oil, for frying
Directions
Watch how to make this recipe.
  • In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.

  • Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.

  • Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.

Cook's Note: If you can't find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.


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    This recipe is featured in:

    4th of July