Jalapeño Hush Puppies

Nothing beats the taste of homemade hush puppies, fresh from the fryer! We’ve added jalapeños to this recipe to give it an extra kick.

Ingredients

• 5 cups yellow cornmeal
• 4 teaspoons sugar
• 3 cups buttermilk
• 1 cup all-purpose flour
• 3 teaspoons salt
• 2 cups green onions, sliced
• 2 tablespoons baking powder
• 3 teaspoons black pepper
• 2 jalapeños, minced
• 2 ½ tablespoons baking soda
• 6 eggs
• 4 quarts vegetable oil

Directions

1. Stir dry ingredients together. In a separate bowl, whisk the wet ingredients together,
2. including the green onions and jalapeños. Mix wet and dry ingredients.
3. Heat oil in the Fish Pan over medium heat to 350 degrees Fahrenheit. Using a tablespoon
4. or cookie-dough scoop, fry the hush puppies in batches. Turn frequently to ensure even

browning.

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2. Cook until the hush puppies are golden brown, 5 minutes. Remove hush puppies with a
3. slotted spoon or wire strainer to a paper towel-lined plate. Repeat until all the hush puppies

are made.

1. Season with salt and serve hot.

Notes

From the Lodge Cast Iron cookbook I picked up during my visit to the Lodge Museum of Cast Iron in South Pittsburg, Tennessee (June 2026). Contributed by Lodge Cast Iron. Recommended cookware: Fish Pan.