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Jalapeño Cheddar Hush Puppies is a classic Southern delicacy that has been satisfying taste buds for generations, making it a beloved side dish that’s as essential to a seafood meal as the ocean.
The exact origin of hush puppies is shrouded in mystery, but it’s widely believed to have Southern roots. One popular legend attributes their creation to the American Civil War when Confederate soldiers supposedly used fried cornmeal to quiet their hungry and barking dogs. Thus, the name “hush puppies” was born.
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These golden-brown, crispy treats are typically made from cornmeal, flour, baking powder, milk or buttermilk, eggs, and seasonings like salt, pepper, and sometimes a dash of cayenne for a gentle kick. The batter is often enhanced with ingredients like chopped onions, scallions, or jalapeños, which add flavor and a bit of zing.
The dough is rolled into small balls or oblong shapes and deep-fried until they achieve that irresistible crispy exterior and tender, cornbread-like interior.
While hush puppies are delectable on their own, they truly shine as a side dish, particularly with seafood. Whether you’re enjoying a plate of fried fish, shrimp, or even a seafood boil, hush puppies complement these dishes perfectly.
Hush puppies may have roots in the American South, but their popularity has spread far beyond. They can be found in various forms and flavors in many countries, such as corn fritters in Australia and Akara in West Africa. Each region puts its unique twist on this beloved comfort food, adding to its global appeal.
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The Recipe
Jalapeño Cheddar Hush Puppies
Ingredients
Vegetable Oil for frying
1 Package Martha White Hush Puppy Mix
2/3 Cup milk
1/2 Cup sharp cheddar
1/4 Cup smoked gouda
1 Dice jalapeño
Mix-ins (optional)
1-2 Dice jalapeño
3 Tablespoons chop green chilies
3 Tablespoons cook crumble bacon
1 Tablespoon fresh thyme leaves or 1 teaspoon dried thyme.
1 Cup can corn, drain or frozen corn, thawed
Instructions
1. Heat 2 to 3 inches of oil in a deep fryer or heavy skillet to
2. Combine hush puppy mix and milk or water in a large bowl with your choice of mix-ins; stir until smooth. Let batter stand for 5 minutes; do not stir.
3. Drop batter by rounded teaspoonfuls or cookie scoop into the hot oil. Fry until golden brown, turning several times. Drain on paper towels. Serve warm and make about 24 hush puppies.
