Crispy Cheddar Jalapeno Corn Hushpuppies with Honey Butter Tips, FAQ & printable recipe

Tips for success

For a more uniform shape, use a small cookie scoop to drop the batter into the hot oil. This ensures each hushpuppy is the same size, which promotes even cooking across the entire batch. If you find the batter is sticking to your scoop, dip it into the hot oil for a second before scooping the batter to create a non-stick surface.

The key to the best flavor is using high-quality ingredients. Since the list is simple, the quality of the cheddar and the sweetness of the corn really shine through.

If you want a more complex flavor, you can add a pinch of garlic powder or onion powder to the dry ingredients, though the classic version relies on the natural sweetness of the corn and the sharpness of the cheese.

Variations

• Bacon Cheddar Hushpuppies: Add 4 slices of finely chopped, cooked crispy bacon to the batter. This adds a salty, smoky depth that pairs beautifully with the sweet corn and sharp cheddar.
• Herb-Infused Hushpuppies: Fold in two tablespoons of finely chopped fresh chives or parsley. The fresh herbs provide a bright, aromatic contrast to the rich cheddar and fried cornmeal shell.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat in a 350°F (175°C) oven or air fryer for 5-7 minutes until crisp and heated through.

Store any leftovers in an airtight container in the refrigerator for up to three days. To maintain the best texture, keep them in a single layer if possible, or use parchment paper between layers to prevent sticking.

Avoid storing them while still hot, as the trapped steam will make the crust soggy. Always let them cool completely at room temperature for no more than two hours before placing them in the fridge.

The batter can be mixed up to an hour before frying, but it is best to fry them fresh for the ideal texture. If you must prepare ahead, mix the dry and wet ingredients separately and combine them just before you are ready to heat the oil.

This prevents the baking powder from losing its efficacy and keeps the hushpuppies from becoming dense or flat during the cooking process.

Serving ideas

Serve these hushpuppies immediately while they are still hot and the honey butter is melted into the surface. They are excellent as a standalone appetizer, perhaps with a side of extra honey butter or a light dipping sauce like a mild chipotle crema. The contrast of the sweet honey butter against the savory, cheesy hushpuppy is what makes them truly special.

For a complete meal experience, pair these with other Southern staples like fried fish, coleslaw, or collard greens. They also work well as a snack for casual gatherings.

Because they are best enjoyed warm, ensure your guests are ready to eat as soon as the final batch comes out of the oil. Arrange them on a platter with a garnish of fresh scallions for an appealing, rustic presentation.

Frequently asked questions

Recipe card

Crispy Cheddar Jalapeno Corn Hushpuppies with Honey Butter

Prep 15 minCook 4 minTotal 19 minServes 6

Ingredients

• 180 g yellow cornmeal
• 60 g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp cayenne pepper
• 150 ml buttermilk
• 1 large egg
• 150 g fresh sweet corn kernels
• 80 g sharp cheddar cheese, shredded
• 1 jalapeno pepper, finely diced
• 4 cups peanut oil for frying
• 2 tbsp whipped salted honey butter

Instructions

1. In a large mixing bowl, combine the cornmeal, flour, baking powder, and cayenne pepper. Whisk the ingredients thoroughly to ensure the leavening agent is well distributed. Add the buttermilk and egg, then whisk until a smooth batter forms.
2. Gently fold the fresh sweet corn kernels, shredded sharp cheddar cheese, and diced jalapeno into the batter using a spatula. Ensure the ingredients are evenly distributed throughout the mixture.
3. Heat the peanut oil in a deep pot to 365°F (185°C). Carefully drop rounded tablespoons of the batter into the hot oil. Fry for 3.5 minutes, allowing the hushpuppies to roll and puff. Once golden brown, remove and brush with whipped honey butter. Ensure the eggs reach 160°F (71°C) to cook them through.

Contains: gluten, eggs, milk, peanuts

Food safety: The eggs in this recipe are served soft. Use pasteurised eggs for pregnant women, young children, older adults and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

280

Protein

6.5 g

Carbohydrates

28 g

Fat

16 g

Fiber

2.2 g

Sugar

4.5 g

Sodium

320 mg

Automatic estimate from the ingredient list, not laboratory-verified.