This recipe brings a spicy twist to these Southern-inspired snacks. Fry it up and pair with your summer barbecue favorites.
1½ cups fine cornmeal
½ cup flour
1 cup buttermilk
1¾ tablespoons baking powder
½ teaspoon baking soda
1¼ tsp salt
⅛ cup sweet corn, cut off the cobb
⅛ cup jalapeños, diced
Oil (canola or peanut) for frying
Raw honey (preferably wildflower, or your favorite)
Heat oil to 350° to 400° F (using a candy thermometer).
Mix dry ingredients, then add vegetables and toss together.
Crack in egg, add buttermilk to the vegetables, and mix until just incorporated.
Drop tablespoon-size portions of the buttermilk mix into the hot oil and fry about 5 minutes—until the hushpuppies are golden crispy on outside and not doughy inside.
Plate, then drizzle with raw honey. Serve hot.