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Peppery Hush Puppies

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Total Time
Prep: 10 min. Cook: 30 min.

By Taste Of Home Editorial Team

Recipe by Carolyn Griffin, Macon, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 09, 2023

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

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Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Peppery Hush Puppies

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Prep Time 10 min
Cook Time 30 min
Yield 6 dozen

Ingredients

  • 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
Text Ingredients

Directions

  1. 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.
  2. 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.

Nutrition Facts

4 hush puppies: 201 calories, 11g fat (4g saturated fat), 24mg cholesterol, 279mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 3g protein.

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