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Golden cheddar jalapeño hush puppies with crispy cornmeal coating and melted cheese on a light marble background.
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Cheddar Jalapeño Hush Puppies

These cheddar jalapeño hush puppies are crispy, golden brown, and packed with sharp cheddar cheese, fresh jalapeños, and savory Southern flavor. They have crunchy cornmeal edges with soft fluffy centers and are perfect served with fried fish, barbecue, seafood boils, chili, and comfort food dinners.
Course Appetizer, Side Dish
Cuisine Southern American
Keyword barbecue side dish, cheddar corn fritters, cheddar jalapeño hush puppies, cheesy hush puppies, fried cornmeal hush puppies, homemade hush puppies, jalapeño cheddar fritters, seafood side dish, Southern comfort food, southern hush puppies, spicy hush puppies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 270kcal
Cost $9 for entire recipe

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Dutch oven or deep heavy skillet
  • thermometer
  • slotted spoon
  • Paper towel-lined plate
  • Small cookie scoop (or tablespoon)
  • Wire cooling rack (optional)

Ingredients

Hush Puppies

  • 1 ¼ cups yellow cornmeal
  • ⅔ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • Pinch cayenne pepper optional
  • 2 teaspoons granulated sugar
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter melted and slightly cooled
  • ¾ cup freshly shredded sharp cheddar cheese
  • 1-2 jalapeños finely diced
  • 2 tablespoons green onions thinly sliced
  • Vegetable oil for frying

Instructions

Step 1: Heat the Oil

  • Fill a Dutch oven or deep heavy skillet with about 2 inches of vegetable oil.
  • Heat the oil to 350°F.
  • Keep the oil temperature between 350°F and 360°F while frying.

Step 2: Mix the Dry Ingredients

  • In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper, and sugar.

Step 3: Add the Wet Ingredients

  • Add the buttermilk, egg, and melted butter.
  • Mix gently until mostly combined.
  • Fold in the cheddar cheese, jalapeños, and green onions.
  • Do not overmix.
  • The batter should be thick, soft, and scoopable.

Step 4: Rest the Batter

  • Let the batter rest for 5-8 minutes.
  • This hydrates the cornmeal and slightly thickens the batter for better texture.

Step 5: Fry the Hush Puppies

  • Using a tablespoon or small cookie scoop, carefully drop portions of batter into the hot oil.
  • Fry in batches for 3-4 minutes total, turning occasionally, until deep golden brown and cooked through.
  • Avoid overcrowding the pan.

Step 6: Drain and Serve

  • Transfer the hush puppies to a paper towel-lined plate.
  • Lightly sprinkle with salt while still hot.
  • Serve immediately.

Notes

  • Freshly shredded sharp cheddar cheese melts more smoothly and creates a better texture than pre-shredded cheese.
  • Letting the batter rest for 5-8 minutes helps hydrate the cornmeal and prevents gritty hush puppies.
  • Keep the oil temperature between 350°F and 360°F for crispy golden hush puppies that cook evenly inside and out.
  • Smaller hush puppies fry more evenly and stay fluffier than oversized ones.
  • Remove the jalapeño seeds for a milder flavor or leave some seeds in for extra heat.
  • If the batter feels too thick after resting, stir in 1 tablespoon of buttermilk at a time until scoopable.
  • If the batter becomes too loose, add 1 tablespoon of cornmeal to thicken it slightly.
  • Avoid overmixing the batter or the hush puppies can become dense instead of light and tender.
  • These cheddar jalapeño hush puppies pair perfectly with fried fish, barbecue ribs, pulled pork, chili, seafood boils, and Southern comfort food dinners.
  • Leftover hush puppies reheat best in the oven or air fryer to restore their crispy texture.