Hush Puppies

Hush puppies are a great start to any southern meal. What makes this recipe awesome is the real corn and pop of jalapeño!

Here’s what you’ll need:

• 2 eggs, beaten
• 1/2 cup white sugar
• 1 large onion, grated
• 1 cup self-rising flour
• 1 cup self-rising cornmeal
• 1 can creamed corn
• 1/2 tsp. jalapeno juice
• 1 tbsp. jalapeños, diced
• 1 quart oil for frying

Directions:

1. Begin by heating oil in a small pot on the stove. (The smaller the pot, the hotter the oil stays while frying).
2. In a large mixing bowl, beat the eggs. Add the grated onion, (include the onion juice!), white sugar, creamed  corn, jalapeno juice, and jalapenos. Mix well.
3. Next, add the flour and cornflour. (If you don’t have self-rising flour or cornmeal, add a tsp. of baking soda to the dry ingredients.)
4. Once the batter is done, use a cookie scoop or spoon to drop the hush puppies into the pot of oil. Remember they expand while they cook so don’t crowd the pot!
5. They should take about 7 minutes to cook, depending on how crispy you like them! Try to only flip them once, so they don’t fall apart.
6. Let them cool on a plate with a paper towel to soak up the remaining grease.

Serve with your favorite dipping sauce (try my copy-cat chick-fil-a sauce!) and enjoy!

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