Juicy Jumbo Hush Puppies

Juicy Jumbo Hush Puppies
  • Prep Time: 15
  • Total Time: 30
  • Servings: 4-6

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About this Recipe


Schneiders Juicy Jumbos, chopped into bite size pieces
6 cups (1500 mL) peanut oil or vegetable oil
1 3/4 cups (425 mL) self-rising cornmeal
3/4 cup (175 mL) self-rising flour
1/2 tsp (2.5 mL) baking soda
1/2 tsp (2.5 mL) salt
1 bunch green onions, chopped
1 cup (250 mL) cheddar cheese, grated
1 1/2 cup buttermilk
1 egg, lightly beaten
2 cups (500 mL) chipotle mayo dipping sauce, premade


Using a deep pot, preheat oil for frying to 350 degrees F.

Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt.

Stir in the onion.

In a small bowl, stir together the buttermilk, and egg.

Pour the buttermilk mixture into the dry ingredients and mix until blended.

Add hotdogs and cheese, mix to incorporate.

Drop the batter, 1 teaspoon at a time, into the oil.

Dip the spoon in a glass of water after each hushpuppy is dropped in the oil.

Fry until golden brown, turning the hushpuppies during the cooking process.

Season with salt and serve with dipping sauce.


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