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Sweet Corn and Jalapeño Hushpuppies



  • 1 1/2 cups fine cornmeal
  • 1/2 cup flour
  • 1 cup buttermilk
  • 1 3/4 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 1/4 tsp salt
  • 1/8 cup sweet corn, cut off the cobb
  • 1/8 cup jalapeños, diced
  • oil (canola or peanut) for frying
  • raw honey (preferably wildflower, or your favorite) to finish


  1. Heat oil to 350° to 400° F (using a candy thermometer).
  2. Mix dry ingredients, then add vegetables and toss together.
  3. Crack in egg and add buttermilk to the vegetables and mix until just incorporated.
  4. 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.
  5. Plate, then drizzle with raw honey. Serve hot.

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