Ingredients:

  • 1 cup yellow cornmeal (120 g)
  • ½ cup all-purpose flour (60 g)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 tsp sugar
  • ½ tsp smoked paprika (optional, for subtle smoky depth)
  • 1 cup buttermilk (240 ml)
  • 1 large egg
  • 1 small onion, finely diced (about ½ cup)
  • 1-2 tbsp chopped fresh parsley or chives (optional)
  • 1 jalapeño, seeded and finely chopped (optional, for heat)
  • Vegetable oil, peanut oil, or canola oil (enough for deep frying, about 4 cups)

Instructions:

  1. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, sugar, and smoked paprika. In another bowl, whisk buttermilk and egg until combined. Pour wet ingredients into dry and stir gently until just combined. Fold in diced onion, herbs, and jalapeño.
  2. Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium heat until it registers 350°F (175°C) on a thermometer.
  3. Using a small spoon or cookie scoop, drop spoonfuls of batter into the hot oil in batches. Fry for 2-3 minutes per side until golden brown and crisp.
  4. Remove the hush puppies with a slotted spoon and let them drain on paper towels. Serve warm.