Bacon Jalapeño Hush Puppies With Honey Butter Recipe
Prep Time:
10 minutes
Cook Time:
18 minutes
Servings:
20 servings
Ingredients
  • Vegetable oil for frying
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1¼ teaspoons salt, divided
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 egg, beaten
  • 1 cup + 2 tablespoons buttermilk
  • ½ onion, very finely chopped
  • 4 slices bacon, cooked and crumbled
  • 1 jalapeño, seeds and membranes removed, finely chopped
  • ½ cup unsalted butter, softened
  • 2 tablespoons honey
Directions
  1. Heat the oil in a Dutch oven or heavy-sided saucepan over medium heat until it reaches 350–375 F. The oil should be about 2 inches high in the pan.
  2. In a large bowl, whisk together the cornmeal, flour, 1 teaspoon salt, baking powder, and baking soda.
  3. Gently whisk in the egg and buttermilk.
  4. Fold in the onion, bacon, and jalapeño.
  5. Drop the batter by 2 tablespoon-sized scoops into the hot oil, about 2 inches apart in the pan. Fry for 2–3 minutes or until golden brown on the bottom.
  6. Flip and cook for an additional 2–3 minutes, or until golden brown. Repeat with any remaining batter.
  7. Remove from the oil and let drain on paper towels or a wire rack.
  8. Stir together the softened butter, honey, and remaining ¼ teaspoon salt.
  9. Serve the hush puppies with the honey butter for dipping.