Recipe: Jalapeño Hush Puppies

Image via Wikipedia

From Denny: Making these becomes an art like making perfect biscuits. It takes a little practice. It also depends upon your climate and humidity level as to how the batter will come together and behave so you will have to rely upon your judgment.

After the batter is mixed try a small test ball to see how the batter behaves. From the recipe author: "The object of this recipe is to have light, fluffy hush puppies. If heavy and do not rise enough, use more baking powder. If hush puppies are greasy and break apart, add more flour."

And hey! When you go to chopping those jalapenos, make sure you use gloves, and, if not, make sure you wash your hands well before any bright ideas of thinking you can wipe your eyes or touch your mouth or you will be letting out one (maybe more) loud yelp from the pain!

Jalapeño Hush Puppies

From: The Cotton Country Collection


Ingredients:

2 cups cornmeal

1 cup flour

2 eggs, beaten

3 teaspoons baking powder

1 ½ teaspoons salt

1 small can cream style corn

3 jalapeño peppers, chopped

¼ bell pepper, chopped

1 small onion, minced

Buttermilk

Pinch of baking soda (about ½ teaspoon)


Directions: Mix all ingredients. Use enough buttermilk to make this the consistency of cornbread batter. Test batter by scooping up a portion on a spoon and with your thumb push portion into medium hot grease. The object of this recipe is to have light, fluffy hush puppies. If heavy and do not rise enough, use more baking powder. If hush puppies are greasy and break apart, add more flour. If you want more tang, add some jalapeno pepper juice.