1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 cup onion (finely chopped)
2 jalapenos (seeded and finely chopped)
1 can cream style corn (approximately 15 ounces)
1 tablespoon milk (more or less, as needed)
Here is how to prepare it:
Steps to Make It
Heat the oven to 200 F.
Set a cooling rack in a large, rimmed baking sheet.
In a deep, heavy saucepan, heat about 2 inches of vegetable oil to 370 F. Or heat the oil in an electric deep fryer to 370 F.
In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Stir the chopped onion and jalepeno into the dry mixture, and then stir in the cream-style corn.
If the mixture is too thick, add a small amount of milk.
Use a tablespoon or small cookie scoop to drop the batter into the hot vegetable oil.
Fry the hushpuppies in small batches of 4 or 5 until golden brown or about 2 minutes, turning to make sure all sides are evenly browned.
Remove the hush puppies to paper towels to drain for a minute or two and then move them to the rack in the prepared pan. Place the pan in the oven to keep fried hush puppies warm while you fry subsequent batches.