Southern Jalapeno Hush Puppies by Lady Rose

Rose Mary Mogan


My inspiration for this recipe came from the cookbook called BIG MAMA'S BACK IN THE KITCHEN BY Charlene JOHNSON.

I DID MAKE A FEW MINOR CHANGES to add my personal spin on the recipe. I prefer using Yellow cornmeal to white, & I also used Bisquick instead of self rising flour, & added minced garlic as well as chopped chive, plus I dusted mine with Powdered sugar.

I am posting the ingredients I used. I found that you should not make the hushpuppies too large, nor can the oil be too hot. If they are too large they do not cook on the inside, if oil is too hot, they will burn on the outside.


★★★★★ 1 vote

Makes about24 to 36 depending on the size
20 Min
10 Min
Deep Fry


  • 2 c
    self rising corn meal [i used yellow]
  • 1 c
  • 1 tsp
    each salt, & sugar (i used agave nectar)
  • 1 1/2 tsp
    old bay seasoning
  • 1 small
    onion grated (i used a box grater)
  • 3-4 clove
    garlic minced
  • 1 Tbsp
    chopped dried chive
  • 1 large
    can whole kernal corn drained (15 oz)
  • 2 medium
    jalapeno peppers, seeded & chopped ( leave in seeds if you like spicey)
  • 2 large
    eggs, room temperature
  • 1 c
    or more of milk (batter should be a bit thick)
  • ·
    powdered sugar for dusting if desired (optional)

How to Make Southern Jalapeno Hush Puppies by Lady Rose


  1. Keep in mind that I doubled the original recipe, so divide recipe if you want less. I love the addition of dusting them in powdered sugar while they are hot, I feel it compliments the saltiness & savory flavor, but that is my personal preference. You can omit if you like. I also included the 10 minute wait time in the prep time. The cook time is only about 3 to 4 minutes total for each batch you cook. For best results use a teaspoon to drop batter into hot oil. THIS IS THE BOOK I USED AS A GUIDE FOR MY RECIPE.
  2. Add the grated onion, minced garlic, chopped jalapeno & drained corn & chopped chive to a large bowl.
  3. Then add in the dry ingredients. Stir to blend together,
  4. Beat eggs till well blended. Then pour into dry mixture. Gradually add the milk & stir to form a thick batter.
  5. Allow batter to rest for at least 10 to 15 minutes. Batter should be thick enough to drop from the spoon to form a 1 inch ball.
  6. Heat oil in a large skillet or pot to about 375 degrees F. Then USING A TEASPOON, DROP BATTER INTO HOT OIL, BUT DO NOT OVER CROWD. Allow to brown on one side, then flip hush puppies to brown other side about 3-4 minutes.
  7. Using a slotted spoon remove hush puppies from hot oil onto a large platter lined with paper towel. Dust immediately with powdered sugar if desired while hush puppies are still hot.
  8. Serve while still hot, enjoy & remember to share.

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About Southern Jalapeno Hush Puppies by Lady Rose

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