Jalapeño & Scallion Hushpuppies Recipe

Prepare dry ingredients

In a large mixing bowl, whisk together 1.5 cups cornmeal, 0.75 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, 1 tbsp granulated sugar, and 1 tsp fine sea salt until evenly combined.

Prep aromatics and mix wet ingredients

Thinly slice 3 scallions (white and green parts) and finely dice 1 jalapeño (remove seeds for milder heat). In a separate bowl, whisk together 1 cup buttermilk, 1 large egg, and 1 tsp vegetable oil (the oil is optional but helps richness).

Combine batter

Make a well in the dry ingredients and pour in the buttermilk mixture. Gently fold until just combined — do not overmix; a few small lumps are fine. Fold in the sliced scallions, diced jalapeño, 1/4 cup chopped cilantro, and 1/2 cup corn kernels (if using). The batter should be thick but spoonable; if it feels too stiff, add up to 1-2 tbsp additional buttermilk.

Rest batter

Cover the bowl and let the batter rest 10 minutes at room temperature to hydrate the cornmeal. While batter rests, start heating oil for frying.

Heat oil

Pour about 3 cups neutral oil into a heavy-bottomed pot or Dutch oven to a depth of roughly 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and float up steadily without browning instantly.

Fry hushpuppies

Using two spoons or a small cookie scoop (about 1 tablespoon size), drop rounded spoonfuls of batter into the hot oil, working in batches to avoid crowding. Fry 3–5 minutes per batch, occasionally turning with a slotted spoon, until golden brown and cooked through. Remove hushpuppies with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a 200°F (95°C) oven if needed.

Finish

Taste one and season lightly with a pinch of flaky salt if desired. Repeat frying remaining batter, bringing oil back to 350°F between batches.

Blend crema

In a small food processor or using an immersion blender, combine 1/2 cup sour cream, 1/4 cup mayonnaise, 1/4 cup packed fresh cilantro leaves, 1 tbsp fresh lime juice, 1/2 tsp honey (optional), 1/2 tsp minced garlic, and 1/4 tsp fine sea salt. Blend until smooth. If the mixture is too thick for drizzling, add up to 1 tsp water and blend again to reach desired consistency.

Adjust seasoning

Taste and adjust: add more lime juice for brightness, a pinch more salt, or a touch more honey if you want sweeter contrast to the heat of the jalapeño. Chill briefly (10–15 minutes) or serve at room temperature alongside hushpuppies.

Arrange warm jalapeño & scallion hushpuppies on a platter and serve with cilantro crema for dipping. Leftovers can be reheated in a 350°F (175°C) oven for 6–8 minutes to crisp.