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Ingredients
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Hushpuppy Batter
Calabrian Chili Butter
Method
Hushpuppy Batter
Prep dry ingredients
In a large mixing bowl whisk together the yellow cornmeal, all-purpose flour, fine corn grits (if using), baking powder, baking soda, granulated sugar, and kosher salt until evenly combined.
Combine wet ingredients
In a separate bowl whisk the buttermilk and the large egg until smooth.
Fold together
Make a well in the center of the dry ingredients and pour in the buttermilk-egg mixture. Stir just until combined; do not overmix. Fold in the diced yellow onion, chopped scallions, parsley, chopped jalapeño (adjust for heat), and corn kernels. Batter should be thick but scoopable—add up to 1-2 tbsp additional buttermilk if it seems too dry.
Heat oil
Pour neutral frying oil into a heavy-bottomed saucepan or deep skillet to a depth of about 1.5 inches (about 3-4 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter—the batter should sizzle and rise to the surface steadily without burning immediately.
Fry hushpuppies
Using a small cookie scoop (about 1 tablespoon) or two spoons, scoop rounded portions of batter and carefully slide them into the hot oil in batches. Do not overcrowd the pan; fry 6–8 at a time depending on pan size. Fry, turning occasionally, until golden brown and cooked through, about 2.5–3.5 minutes per batch. Internal texture should be set and not doughy.
Drain and keep warm
Use a slotted spoon to remove hushpuppies to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep finished batches in a low oven (200°F/95°C) to stay warm while you finish frying remaining batter.
Calabrian Chili Butter
Soften butter
Allow unsalted butter to come to room temperature so it's easily mashable, or gently warm in a bowl set over warm water until soft but not melted.
Combine chili and seasonings
In a small bowl stir together the Calabrian chili paste, honey, lemon juice, and lemon zest until well combined.
Finish the butter
Add the softened butter to the chili mixture and mash with a fork or small spatula until fully incorporated and smooth. Stir in the chopped chives, kosher salt, and freshly ground black pepper. Taste and adjust seasoning—add up to 1/2 tsp more honey if you prefer sweeter contrast or more chili paste for heat.
Hold or chill
For a spreadable compound butter, transfer to a small bowl and refrigerate for 15–30 minutes to firm slightly. For a soft drizzle, serve at room temperature. If you want a shaped butter log, spoon onto plastic wrap, roll into a log, chill until firm, then slice.