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Peppery Hush Puppies

 Peppery Hush Puppies
For our family, a good fish dinner just isn't complete without these zesty hush puppies. You can also serve them alone as a satisfying snack. —Carolyn Griffin, Macon, Georgia
18 ServingsPrep: 10 min. Cook: 30 min.


  • 2 cups cornmeal
  • 1 cup plus 3 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 2/3 cup water
  • 1/2 cup buttermilk
  • 1/2 cup butter, melted
  • 1 cup grated onion
  • 2 jalapeno peppers, seeded and chopped
  • 1 small green pepper, chopped
  • Oil for deep-fat frying


  • In a large bowl, combine the cornmeal, flour, baking powder, sugar,
  • salt and baking soda. In another bowl, whisk the egg, water,
  • buttermilk and butter. Stir in the onion, jalapenos and green
  • pepper. Stir into dry ingredients just until moistened.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Drop
  • batter by teaspoonfuls, a few at a time, into hot oil. Fry until
  • golden brown on both sides. Drain on paper towels. Serve warm.
  • Yield: 6 dozen.