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Sweet Corn and Jalapeno Hushpuppies


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

1 egg

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.

Hudson Valley Restaurant Week is back this April 8-21!