Hush Puppies

These fried cornmeal dumplings are mandatory with a sumptuous feast of gumbo and black-eyed peas.

  • Yield: Makes about 38

Source: Martha Stewart Living, May 1996


  • 4 cups peanut oil
  • 1 1/2 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons minced jalapeno pepper
  • 2 large eggs
  • 1 cup buttermilk


  1. Heat oil in a 2 1/2-quart saucepan over medium heat until it reaches 375 degrees on a frying thermometer.

  2. Meanwhile, whisk together flour, cornmeal, baking powder, baking soda, salt, and cayenne in a medium bowl. Mix in jalapeno.

  3. In another bowl, whisk together eggs and buttermilk. Add to flour mixture; stir to combine. Mixture will be slightly lumpy.

  4. Drop heaping teaspoons of batter into hot oil without crowding. Fry until golden brown, turning once or twice, 2 to 3 minutes. Use a slotted spoon to transfer to paper towel to drain. Serve immediately.


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