Charred Jalapeño & Sweet Corn Hushpuppies Recipe

Preparation

1. 1

   Char the Jalapeños

   Preheat a grill or skillet over medium-high heat. Place the jalapeños on the grill and char them on all sides until they are blistered and blackened. Remove from heat and let cool. Once cool, remove the stems and seeds, then finely chop.

2. 2

   Combine Dry Ingredients

   In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and black pepper. Mix well.

3. 3

   Mix Wet Ingredients

   In another bowl, whisk together the buttermilk and egg until well combined.

4. 4

   Combine Mixtures

   Add the wet mixture to the dry ingredients, stirring until just combined. Fold in the charred jalapeños and sweet corn kernels, being careful not to overmix.

5. 5

   Fry the Hushpuppies

   In a deep saucepan, heat the vegetable oil over medium-high heat. Once hot, drop spoonfuls of the hushpuppy batter into the oil, frying in batches until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

6. 6

   Serve

   Serve the hushpuppies warm, with whipped honey butter on the side.