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Directions. Using a large skillet, preheat oil for frying to 350 °F. Using a mixing bowl, stir together the cornmeal, flour, baking soda and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter one teaspoon at a time into the oil.

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Directions. Pour about 1 1/4 inches of peanut oil into a deep-fryer or Dutch oven; heat over medium heat until a deep-fry thermometer registers 350 degrees F. Preheat the oven to 200 degrees F. Combine the cornmeal, flour, onion, jalapeños, corn and eggs in a mixing bowl; stir until blended. Let stand 5 minutes.

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In a separate bowl, whisk together the eggs, buttermilk, green onions and jalapeño. Whisk the egg mixture into the cornmeal mixture. Let the batter stand for 10 minutes. In a 5 1/2-quart Dutch oven over medium-high heat, heat the oil to 350ºF on a deep-frying thermometer. Adjust the heat as needed to maintain the oil temperature at 325º to.

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Pour about 1 1/4 inches of peanut oil into a deep-fryer or Dutch oven; heat over medium heat until a deep-fry thermometer registers 350 degrees F. Preheat the oven to 200 degrees F. Combine the cornmeal, flour, onion, jalapeños, corn and eggs in a mixing bowl; stir until blended. Let stand 5 minutes. Working in batches, drop the batter by.

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Instructions. Preheat deep fryer to 355 degrees F. Mix the cornmeal, flour, sugar, baking soda, onion, egg and 1 tablespoon of oil. Add seasonings and any add-ins, then some of the buttermilk, starting with just 1/2 a cup, and adding only enough to make a loose batter, but one that is still thick enough to drop well.

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Save this Jalapeño hush puppies recipe and more from Trisha's Kitchen: Easy Comfort Food for Friends and Family to your own online collection at EatYourBooks.com. Jalapeño hush puppies.

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Directions. In a large bowl, combine the cornmeal, flour, baking powder and salt. In another bowl, beat the eggs, milk, jalapenos, onion and hot sauce. Stir into dry ingredients just until combined. In a cast-iron or other heavy skillet, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil.

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Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F. Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt.

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Using a tablespoon or cookie-dough scoop, fry the hush puppies in batches. Turn frequently to ensure even browning. Cook until the hush puppies are golden brown, 5 minutes. Remove hush puppies with a slotted spoon or wire strainer to a paper towel-lined plate. Repeat until all the hush puppies are made. Season with salt and serve hot.

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Combine the cornmeal, flour, onion, jalapenos, corn and eggs in a mixing bowl; stir until blended. Let stand 5 minutes. Working in batches, drop the batter by teaspoonfuls into the hot oil. Don't.

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Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F. Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They.

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Get full Jalapeno Hushpuppies (Trisha Yearwood) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Jalapeno Hushpuppies (Trisha Yearwood) recipe with peanut oil, for frying (about 1 1/2 quarts), 1 1/2 cups self-rising cornmeal, 1 cup self-rising flour, 1/2 onion, chopped, 1 7 -oz can diced jalapeno peppers, drained (or 6 fresh jalapenos, seeded if desired, and.

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Get full Mama's Cornmeal Hushpuppies (Trisha Yearwood) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Mama's Cornmeal Hushpuppies (Trisha Yearwood) recipe with 2 cups self-rising white cornmeal, 3/4 cup finely chopped onion, 1 large jalapeno, chopped fine, kosher salt, 2 cups buttermilk, 8 cups peanut oil, for frying