Ingredients:

  • 1 cup (120g) all-purpose flour, plus more for dusting
  • 1 cup (160g) yellow cornmeal, stone-ground preferred for texture
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil, plus more for frying
  • 1/4 cup (30g) finely chopped onion
  • 1 jalapeno pepper, seeded and minced (optional)

Instructions:

  1. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda, and pepper.
  2. In a separate bowl, whisk together the egg, buttermilk, and 1/4 cup of vegetable oil.
  3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
  4. Gently fold in the chopped onion and jalapeno (if using).
  5. In a large pot or deep fryer, heat at least 3 inches of vegetable oil to 350°F (175°C). Maintain this temperature throughout frying.
  6. Using a small cookie scoop or two spoons, drop rounded tablespoons of batter into the hot oil. Work in batches to avoid overcrowding the pot.
  7. Fry for 3-4 minutes per side, or until the hush puppies are golden brown and cooked through.
  8. Remove the hush puppies with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil.
  9. Serve warm, preferably with your favourite dipping sauce.