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
PREP TIME
15 min
COOK TIME
12
INGREDIENTS
INGREDIENTS 30 SERVINGS
- 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
Preparation
- 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!
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
