One day, I thought back to the hush puppies I’d had as a child on a Southern trip…and ended up creating my own version of them. This time with a bit of a kick from Jalapeno Peppers.
1 cup cornmeal
1 teaspoon salt (or to taste)
3 teaspoons baking powder
1 tablespoon sugar
3/4 cup flour
1/4 teaspoon baking soda
2 egg, beaten
1/2 cup milk
1/2 cup diced onion
chopped jalapeno peppers or mild chiles, as desired
Whisk together the eggs, sugar, and salt, in a large bowl. In a separate bowl, whisk together the cornmeal and flour. Add the wet ingredients to the dry ingredients and stir until incorporated and the batter is thick.
In a heavy-bottomed pot, (Dutch oven) heat enough peanut oil to come halfway up the sides of the pot, to 360 degrees F.
Working in batches, drop the batter, 1 tablespoon (I like to use a small ice cream scoop) at a time, into the oil, being careful to not overcrowd the pot. Fry until deep golden on all sides, turning in the oil for even cooking, about 5 minutes. Transfer the hushpuppies to a paper towel-lined dish and sprinkle with salt while hot.