Recipe courtesy of BB's Jazz, Blues and Soups
1 hr 45 min
15 min
1 hr
30 min
50 to 75 hushpuppies


  • 5 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon Creole seasoning (recommended: Tony Chachere's)
  • 1/2 tablespoon salt
  • 1/2 tablespoon black pepper
  • 2 1/2 cups milk
  • 3 eggs, beaten
  • 1 large red onion, chopped
  • 1 cup diced jalapenos
  • 10 dashes hot pepper sauce (recommended: Tabasco)


Put all the ingredients into a large bowl and stir well to combine. Cover and refrigerate for at least 1 hour. When ready to cook, heat a deep-fat-fryer to 350 degrees F. Drop rounded teaspoons of the batter into the hot oil and fry until golden brown, about 3 minutes. Fry in batches until all the batter is used.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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