Hush Puppies

Country music group Little Big Town's Kimberly Schlapman shares her recipe for buttermilk hush puppies with a jalapeño kick.
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Cook time: 3 minutes | Yield: 6-8 servings


  • Vegetable oil for frying
  • ½ cup all-purpose flour
  • ½ cup yellow cornmeal
  • ½ heaping teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon baking soda
  • 1 large egg
  • ½ cup buttermilk
  • ¼ cup minced onion
  • ¼ cup minced jalapeno


Pour oil into a 10-inch cast-iron skillet halfway full and heat to 375° F.

Combine first 5 ingredients in a bowl. Make a well in center of mixture.

Whisk together egg and buttermilk and add to well of dry ingredients. Mix until just moistened. Stir in onion and jalapenos.

Drop batter by tablespoonfuls into oil, and fry in batches 3 minutes on each side or until golden. Drain on paper towels and serve immediately.

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