Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (150 g) yellow cornmeal
- 3/4 cup (95 g) all-purpose flour
- 1 1/2 tsp baking powder + 1/2 tsp baking soda
- 1 tbsp sugar, 1 tsp kosher salt, 1/2 tsp onion or garlic powder, 1/4 tsp black pepper
- 1 large egg, 3/4 cup (180 ml) buttermilk, 1/4 cup (60 ml) club soda/seltzer
- 2 medium jalapeños (minced), 3 scallions (thinly sliced)
- Neutral oil for frying (about 1 1/2 quarts; 2 in/5 cm depth)
- Honey Butter: 4 tbsp softened butter + 1 1/2 tbsp honey + pinch salt
- Remoulade: 1/2 cup mayo, 1 tbsp Dijon, 1 tbsp lemon juice, 1 tbsp capers, 1 tsp paprika, 1/2 tsp hot sauce, 1 small grated garlic clove, 1 tbsp minced scallion greens
Do This
- 1. Whisk cornmeal, flour, baking powder, baking soda, sugar, salt, onion/garlic powder, and pepper.
- 2. Whisk egg, buttermilk, and club soda; fold into dry just to combine. Stir in jalapeños and scallions; rest 10 minutes.
- 3. Heat 2 inches of oil to 350°F (175°C) in a Dutch oven; preheat oven to 250°F (120°C) to keep batches warm.
- 4. Scoop 1 1/2-tbsp portions; gently drop into oil. Fry 2–3 minutes, turning, until deep golden brown.
- 5. Drain on a rack or paper towels; sprinkle with salt. Repeat, keeping oil 340–360°F (171–182°C).
- 6. Stir together honey butter and whisk remoulade. Serve hushpuppies hot with both sauces.
Why You’ll Love This Recipe
- Crisp, craggy exterior with a tender, steamy interior—classic hushpuppy texture.
- Bright jalapeño heat and scallion sweetness in every bite.
- Two easy sauces: silky honey butter and zesty remoulade for sweet or tangy dipping.
- Foolproof frying method with clear temperatures and timing.
Grocery List
- Produce: Jalapeños, scallions, lemon, garlic
- Dairy: Buttermilk, unsalted butter, egg
- Pantry: Yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, kosher salt, onion or garlic powder, black pepper, mayonnaise, Dijon mustard, capers (or dill pickles), paprika, hot sauce, honey, neutral frying oil (canola/peanut/vegetable)
Full Ingredients
Jalapeño Hushpuppies
- 1 cup (150 g) fine yellow cornmeal
- 3/4 cup (95 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1/2 tsp onion powder (or garlic powder)
- 1/4 tsp freshly ground black pepper
- 2 medium jalapeños, stemmed and minced (about 1/4–1/3 cup; seeds optional for extra heat)
- 3 scallions, thinly sliced (about 1/3 cup), plus extra for garnish if desired
- 1 large egg
- 3/4 cup (180 ml) buttermilk
- 1/4 cup (60 ml) club soda or cold seltzer
For Frying
- Neutral oil (canola, peanut, or vegetable), about 1 1/2 quarts (1.4 L), to a 2-inch/5-cm depth
Honey Butter
- 4 tbsp (56 g) unsalted butter, softened
- 1 1/2 tbsp (30 g) honey
- Pinch kosher salt
Quick Remoulade
- 1/2 cup (120 g) mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tbsp capers, minced (or finely chopped dill pickles)
- 1 tsp paprika (smoked or sweet)
- 1/2 tsp hot sauce (to taste)
- 1 small garlic clove, finely grated
- 1 tbsp minced scallion greens or parsley
- Pinch kosher salt and black pepper, to taste
Step-by-Step Instructions
Step 1: Prep the flavor builders
Finely mince the jalapeños (remove ribs and seeds for mild heat, leave some seeds for extra kick). Thinly slice the scallions. Set a rimmed baking sheet with a wire rack and paper towels for draining. Preheat the oven to 250°F (120°C) if you plan to hold batches warm.
Step 2: Whisk the dry ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, salt, onion (or garlic) powder, and black pepper until evenly combined. This keeps the batter light and prevents clumping.
Step 3: Mix the wet and bring the batter together
In a separate bowl, whisk the egg, buttermilk, and club soda. Pour the wet mixture into the dry ingredients and fold with a spatula just until no dry streaks remain. Stir in the jalapeños and scallions. The batter should be thick but spoonable—like soft cookie dough. If it seems dry, add 1–2 tsp more buttermilk; if too loose, sprinkle in 1–2 tsp more cornmeal.
Step 4: Rest the batter
Let the batter rest for 10 minutes. This hydrates the cornmeal and helps the hushpuppies hold their shape and fry up tender inside.
Step 5: Heat the oil
Pour 2 inches (5 cm) of oil into a heavy 5–6 quart Dutch oven. Clip on a deep-fry thermometer and heat to 350°F (175°C) over medium heat. Adjust the burner as needed to maintain 340–360°F (171–182°C) during frying.
Step 6: Fry in batches
Using a #40 scoop or two spoons, drop 1 1/2-tablespoon portions of batter into the hot oil, 6–8 per batch. Fry 2–3 minutes total, turning occasionally, until deep golden brown and well set. A test hushpuppy should be cooked through (no raw batter inside); an instant-read thermometer inserted in the center should read about 200°F (93°C). Transfer to the rack, sprinkle lightly with salt, and keep warm in the oven. Repeat with remaining batter, returning the oil to 350°F between batches.
Step 7: Make sauces and serve
For the honey butter, stir together the softened butter, honey, and a pinch of salt until smooth and glossy. For the remoulade, whisk together mayonnaise, Dijon, lemon juice, capers, paprika, hot sauce, garlic, and scallion greens; season to taste with salt and pepper. Serve the hushpuppies piping hot with both sauces. Garnish with extra scallions and a few thin jalapeño rounds if desired.
Pro Tips
- Use club soda or seltzer for lift—its bubbles help create a lighter interior.
- Do not overcrowd the pot. Frying in small batches keeps the oil hot and the hushpuppies crisp.
- Salt as soon as they come out of the oil so seasoning sticks to the crust.
- Uniform size matters. A small cookie scoop makes even, round hushpuppies that cook at the same rate.
- Adjust heat level by removing or keeping jalapeño seeds and ribs; wear gloves if sensitive.
Variations
- Cheddar-Jalapeño: Fold in 1/2 cup (55 g) finely shredded sharp cheddar.
- Sweet Corn & Chive: Add 1/2 cup thawed corn kernels and swap scallions for chopped chives.
- Cajun-Style: Add 1 tsp Cajun seasoning and 2 tbsp minced red bell pepper.
Storage & Make-Ahead
For best texture, fry and serve immediately. To prep ahead, whisk the dry ingredients and store airtight up to 1 month; chop jalapeños and scallions up to 1 day in advance (refrigerate). Combine wet and dry just before frying. Leftover hushpuppies keep 1 day in the refrigerator; re-crisp on a rack at 375°F (190°C) for 8–10 minutes or in an air fryer at 360°F (182°C) for 5–6 minutes. Freeze up to 2 months; reheat from frozen at 375°F (190°C) for 12–15 minutes.
Nutrition (per serving)
Approximate, without sauces (4 hushpuppies): 270–320 calories; 15 g fat; 36 g carbohydrates; 6 g protein; 2 g fiber; 580 mg sodium. Add about 80–100 calories per tablespoon honey butter or about 100 calories per 2 tablespoons remoulade.
