Description
These Quick Bacon Jalapeño Hush Puppies are crispy on the outside, soft and fluffy on the inside, and packed with smoky bacon, spicy jalapeños, sweet onion, and a touch of hot sauce. Perfect served with ranch dressing alongside BBQ, seafood, chili, or your favorite comfort food dinner.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- ¾ cup milk
- 2 jalapeño peppers, finely diced
- 6 slices bacon, cooked crispy and crumbled
- ½ small onion, finely diced
- 1 tablespoon hot sauce
- Oil for frying
Instructions
- Heat about 2 inches of oil in a heavy-bottomed pot or Dutch oven to 350°F.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
- Stir in the eggs, milk, and hot sauce until combined.
- Fold in the diced jalapeños, crumbled bacon, and onion.
- Using a cookie scoop or spoon, carefully drop portions of batter into the hot oil.
- Fry in batches for 2–3 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate and serve warm with ranch dressing.
Notes
- Remove the jalapeño seeds for milder heat.
- Keep oil temperature around 350°F for crispy hush puppies.
- Serve immediately for the best texture.
- Delicious with ranch, spicy mayo, or remoulade sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: SOUTHERN