Jalapeno Cheddar Hush Puppies

The perfect combination of textures and flavors, these jalapeno cheddar hush puppies are a great starter or side dish to serve alongside your next Cajun dinner. Naturally vegetarian.

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Once upon a time, I was not a big fan of hush puppies. That all changed the day I made Heather Christo’s goat cheese hush puppies. If you haven’t tried them, do it! They are so damn good!!!

Since then I have experimented with different types of cheese and various add-on ingredients. And I’ve got to say, I’ve truly perfected my hush puppy game.

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What you’ll love about this recipe

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• The flavors! If you’re looking for a traditional-tasting hush puppy recipe, this is not the one for you. While they’re most definitely still identifiable as hush puppies, the flavor profile is a bit different. For one thing, you will not find a lick of sugar in this recipe. These little flavor balls pack a bit of heat from the jalapenos and some smoke from the smoky cheddar cheese.
• The textures! One of the best things about hush puppies is the combination of textures. Thanks to the buttermilk and cream cheese, these babies are extra soft on the inside. Since the ratio of flour to cornmeal is nearly even rather than cornmeal heavy, they don’t have that grainy texture like some do. Once fried, the exterior is perfectly golden and crisp.
• It’s perfect for your next Cajun dinner! Whether you serve them as an appetizer or a side, these jalapeno hush puppies will not disappoint. They pair well with all sorts of dishes, from gumbo to jambalaya to fried fish.

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Ingredients (+ notes & substitutions)

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• Neutral oil: High smoke point, neutral oils like vegetable and canola are ideal for deep frying.
• All-purpose flour: The base of the batter.
• Cornmeal: The second ingredient forming the base of the batter. The cornmeal gives them the “cornbread” taste they are known for. Opt for your standard cornmeal rather than coarse ground.
• Paprika: Preferably smoked.
• Baking powder: For leavening.
• Baking soda: Also for leavening.
• Garlic powder
• Ground white pepper:  Often used in French, Chinese, and Creole cooking, white pepper is milder than black pepper but more complex in flavor, often described as earthy and musty. If you’d like to up your spice game and don’t already have some, I highly recommend purchasing some white pepper for your spice cabinet. If you don’t have any white pepper, you can sub for 1/4 teaspoon of ground black pepper.
• Onion powder
• Kosher salt
• Smoked cheddar cheese: Could sub for regular sharp cheddar cheese.
• Jalapenos: Two medium-sized jalapenos will do it. I typically remove the seeds. I like to leave the membranes intact, however, for the added heat. To tame things down a bit feel free to remove them.
• Buttermilk: Using buttermilk rather than regular milk, helps keep the interior of the hush puppies nice and soft. It also adds some tanginess to the batter.
• Egg
• Cream cheese: Another ingredient that leads to the soft texture of the hush puppy interior. It does need to be warmed to room temperature prior to use so that it incorporates into the batter without clumping.

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How to make jalapeno cheddar hush puppies (+tips)

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1. Heat the oil to 350 degrees in a deep-fat fryer or a heavy-bottomed pan with oil at least 2-inches deep

2. In a medium mixing bowl, combine the flour, cornmeal, paprika, baking powder, baking soda, garlic powder, ground white pepper, onion powder, and salt.

Stir in the cheddar cheese and jalapenos.

3. In a liquid measuring cup or a bowl, whisk together the buttermilk and the egg.

4. Add the wet ingredients to the dry ingredients and stir to combine.

5. Add the cream cheese and mix until just combined.

6. In batches of no more than six, use an ice cream scoop or a tablespoon to scoop the batter and drop it into the hot oil. Fry for 2-2 1/2 minutes then transfer, using a slotted spoon or metal tongs, to a paper towel-lined surface or a wire cooling rack set atop a sheet pan. ***If the oil temperature drops, be sure to allow it to rise back to temp before frying the next batch.

7. Serve warm with Cajun dipping sauce.

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Storage

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Refrigerate leftovers in an airtight container for up to five days.

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FAQ

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Recommended Products

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More Cajun-inspired recipes you may enjoy:

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• Cajun Chicken and Shrimp Pasta: Layered with flavor, this simple Cajun chicken and shrimp pasta is prepared with my signature Cajun spice blend in less than 30-minutes. Serve it up with a light salad and/or crusty bread and dinner is served.
• Gumbo with Crawfish, Andouille, and Chicken: This hearty gumbo with crawfish, andouille, and chicken tops my list as the most comforting food. From the thick roux-based broth to the holy trinity of veggies and the plethora of spices, this flavorful dish will not let you down.
• Blackened Chicken Tenders: Smothered in spices and perfectly cooked, blackened chicken tenders are quick and simple to prepare and bursting with flavor. Eat them as-is, on salad, or wrapped up in a tortilla! Naturally gluten-free and dairy-free.
• Hush Puppy Corn Dog Bites: These unique hush puppy corn dog bites are a fun appetizer to share with a crowd. They’re packed full of spices, Andouille sausage, and served up with an amazing Cajun seasoned dipping sauce.

If you make these jalapeno cheddar hush puppies I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥