House – Made Hushpuppies & Jam Recipe

Prepare fruit

Place chopped strawberries (or chosen fruit) in a medium saucepan.

Add granulated sugar, apple cider vinegar, lemon juice, grated ginger (if using), and salt. Stir to combine and let macerate for 10 minutes so fruit releases juices.

Bring mixture to a gentle boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until fruit breaks down and jam thickens, about 12–18 minutes. For a smoother jam, mash with a fork or use an immersion blender briefly to reach desired texture.

Taste and adjust sweetness or acidity as needed (add up to 1 tbsp more sugar or 1 tsp more vinegar). Remove from heat and let cool; it will thicken further as it cools. Transfer to a jar and refrigerate until ready to serve.

In a large bowl combine cornmeal, flour, baking powder, baking soda, sugar, and kosher salt. Whisk to aerate and evenly distribute leaveners.

In a separate bowl whisk together buttermilk and egg until combined. Stir in grated and drained sweet onion, sliced scallions, and hot sauce if using.

Pour wet ingredients into dry ingredients and stir gently until just combined. Batter should be thick but spoonable; if too thick add up to 2 tablespoons additional buttermilk. Do not overmix — a few lumps are fine. Let batter rest 10 minutes to hydrate.

Heat oil in a heavy medium saucepan or Dutch oven to 350°F (175°C). Use a thermometer for accuracy. If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and rise to the surface within a few seconds.

Working in batches to avoid crowding, use a small cookie scoop or two spoons to drop rounded tablespoons of batter into the hot oil. Fry 3–4 minutes, turning occasionally with a slotted spoon, until evenly golden brown and cooked through.

Transfer hushpuppies to a rack or paper towel–lined tray to drain. Keep warm in a 200°F (95°C) oven while frying remaining batter.

Plate hushpuppies with a small bowl or spoonful of chilled house-made jam on the side. Garnish with chopped parsley and a lemon wedge for squeezing if desired.

Serve immediately while hushpuppies are hot and jam at room temperature for best contrast.