Jalapeño Hushpuppies

Crunchy, slightly spicy, and packed with flavor…

It’s hard to eat only one hushpuppy when they’re made with a plain dough, but when adding in jalapeño peppers and a little Old Bay seasoning, it’s like holding back the biggest food craving ever. Expect these to be gone soon after you place them out. They’ll quickly become a family favorite, perfect as an appetizer or side. 

Jalapeño Hushpuppies

5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 jalapeño peppers minced
  • 1 egg beaten
  • 1 cup corn kernels fresh best, but frozen or canned/drained ok
  • 1 cup cornmeal
  • 1/2 cup onion minced
  • 3/4 cup buttermilk
  • 3 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 tablespoon flour
  • 1 tablespoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda


  • Heat oil in a deep fryer to 375 degrees Fahrenheit.
  • Mix all ingredients in a bowl to create the hushpuppy dough.
  • Drop the dough by spoonfuls into the oil. Deep fry the hushpuppies until they reach a golden grown.
  • Remove the hushpuppies and place them on a paper towel covered plate to allow excess oil to drain.
  • Serve while still hot.
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

Photo by: Lowell Heddings CC 2.0

UPDATE NOTICE: This post was updated on July 6, 2020 to include new content.
5 from 1 vote (1 rating without comment)
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