Jalapeno Hushpuppies

By á-42919

Ingredients

• Servings: 36 hushpuppies
• Prep Time: 15 min
• Cook Time: 15 min
• Difficulty: Easy
• Ingredients Add to grocery list
• 1 1/2 quarts peanut oil, for frying
• 1 1/2 cups self-rising cornmeal
• 1 cup self-rising flour
• 1/2 cup chopped onion
• 1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced
• 1 (15-ounce) can creamed corn
• 2 large eggs, lightly beaten
• Salt and freshly ground black pepper
• Paula Deen’s Sweet and Spicy Chili Sauce, for dipping, optional

Details

Servings 36
Adapted from pauladeen.com

Preparation

Step 1

Add to grocery list

2 large eggs, lightly beaten

Directions

Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.

In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes.

I have all the ingredients to make these and the sauce, so I put a pot of chili on and decided that I would make these to go along...will let you know how my hubby likes them.

I first learned of hushpuppies back in the early 1950s, when I was too young to cook, and I never forgot how delicious they were. Now, at 70+, I can make them myself! Thank you sooooo much, Paula! I watch your cooking show every day, and learn something from nearly every one. I love to cook, and I'm a good cook as well. Thanks again....Carol in Keene, New Hampshire.