Hush Puppies

This is one dish you do not need to keep hush-hush about! Made with sweet cornmeal and Jazzy Seasoning from the Tasty™ Seasoning Kit, you’ll be poppin’ this delish southern treat by the handful at your next potluck or party.
10 min
15 min


  • Vegetable oil , for frying
  • 3/4 cup (175 milliliters) all-purpose flour
  • 3/4 cup (175 milliliters) fine-grind cornmeal
  • 2 1/2 teaspoons (12 milliliters) sugar
  • 1 1/2 teaspoons (7 milliliters) baking powder
  • 1 1/2 teaspoons (7 milliliters) kosher salt
  • 2 teaspoons (10 milliliters) jazzy
  • 4 tablespoons (1/2 stick/60 ml) unsalted butter , cubed and chilled
  • 1 large egg , beaten
  • 1 cup (250 milliliters) buttermilk
  • 1 jalapeño , seeded and finely chopped
  • 1/2 small yellow onion , finely chopped


  • 1 Fill a medium pot with 4 inches (10 cm) of oil and heat over medium heat to 350˚F (180˚C).
  • 2 In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and Jazzy Seasoning.
  • 3 Using your fingers or a pastry cutter, add the butter and work into the flour mixture until it resembles a coarse meal and the butter pieces are no larger than peas.
  • 4 Make a well in the center of the flour mixture and add the egg and buttermilk. Working from the center outward, gradually mix into the dry ingredients until a smooth batter forms. Add the jalapeño and onion and mix gently just to incorporate. Be careful not to overmix.
  • 5 Working in batches, use a 1-ounce (28g/#30) ice cream scoop or tablespoon to quickly but carefully scoop 8 to 10 balls of batter into the hot oil. Adjust the heat to maintain the oil temperature. Cook, turning the hush puppies frequently with a slotted spoon or spider, until golden brown and puffy, about 4 minutes. Transfer to a rack lined with paper towels to drain and repeat with the rest of the batter.
  • 6 Enjoy!


(per Serving)

Nutrition information coming soon.