Homemade hushpuppies are not as hard as you might think.
The batter is quick and easy to whip up, drop them in some frying oil and minutes later you have fresh hushpuppies at the ready.
These crunchy and spicy balls of deliciousness feature our Creole blend in the batter and dusted on top; with real tomato, cayenne, garlic, celery, coriander, thyme, and more – this robust and complex seasoning has the perfect kick.
Creole Jalapeño Cheddar Hushpuppies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3/4 cup whole milk or buttermilk
- 1 egg, lightly beaten
- 1 1/2 Tbsp Spiceology Creole (plus more for dusting)
- 1 tsp baking powder
- Pinch of salt
- 1/2 medium onion, finely diced
- 1/2 – 1 jalapeno, seeded, finely diced
- 1/4 cup cheddar cheese, grated
- Oil for frying
Instructions
- Combine all of your dry ingredients in a bowl.
- Mix in your milk and egg. Should be the consistency of thick pancake batter.
- Add in your onion, jalapeno and cheddar, mix just until combined.
- Heat oil to 325°-350°F.
- With a scoop or tablespoon add your batter into your hot oil and fry for 7-10 minutes (depending on the size of your hushpuppies).
- Once cooked all the way through season with more of Creole seasoning and serve warm with added jalapeños.
