Jalapeno Hush Puppies


Something about corn is comfort food to me. You can't find creamed corn in Germany and the sweet corn here would pass muster where I come from - the corn belt of the USA - but one has to make do with what one has. I made my own creamed corn for these and these Jalapeno Hush Puppies still turned out great.


Servings: depends on how small you drop them, 16-24 hush puppies
Duration: 30 minutes
Utensils: saucepan or frying pan or deep fat fryer
Cooking surface: stove top



You can also use self-rising flour. Use the same amount of flour but don't add the baking powder and salt listed.


3/4 flour

1 teas baking powder

1/4 salt

3/4 cup cornmeal

1/2 cup whole corn

1/3 cup sugar

3/4 cup creamed corn

1/2 cup diced onion

1 Tab chopped jalapeno

1 measure egg replacement

1 - 1 1/2 quarts peanut oil

Salt and Pepper



Mix all ingredients together until mixture is totally moist. Heat oil in a heavy pan. Using two spoons drop the mixture into the oil, don’t overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste.

Since I am just cooking for two, I choose to make my hush puppies a little bigger than most and to fry them in a heavy frying pan not to using too much oil. 


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