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Cheddar Cheese Hush Puppies

  • Yield: 18 hush puppies


  • 1 1/2 cups yellow cornmeal
  • 1/2 cup bleached all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 ounces grated sharp Cheddar cheese (about 3/4 cup)
  • 1/4 cup minced yellow onions
  • 1 1/2 teaspoons minced jalapeÒos
  • 1 1/2 tablespoons Emerilís Red Pepper Sauce or other hot pepper sauce
  • 2 large eggs
  • 1/2 cup buttermilk
  • Vegetable oil for deep-frying
  • 2 tablespoons Creole Seasoning, (optional)


  • Mix the cornmeal, flour, salt, baking powder, and baking soda in a large mixing bowl. Add the cheese, onions, jalapeÒos, and hot sauce and mix well. Add the eggs, buttermilk, and 1/2 cup water. Mix well.
  • Pour enough oil to come halfway up the sides of a large heavy pot or electric deep fryer and heat over high heat to 360?F. In batches, without crowding, drop tablespoons of the batter into the hot oil. Deep-fry on all sides until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain.
  • Sprinkle with the Essence if you wish, and serve hot.