No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants


  • Yield: About 2 dozen hushpuppies


  • Vegetable oil, for frying
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1/2 cup chopped green onion tops
  • 2 jalapenos, minced
  • 1 tablespoon grated onion


  • Preheat the vegetable oil in a deep Dutch oven or other heavy, high-sided pot to 375 degrees F. Set a wire rack over a paper-towel lined baking sheet.

    Sift the dry ingredients into a large mixing bowl. In a second mixing bowl, whisk together the eggs, buttermilk, green onion tops, jalapenos, and grated onion. Stir the wet ingredients into the dry ingredients just until combined; do not overmix. 

    Drop the batter by heaping tablespoonfuls into the hot oil and cook, turning them occasionally, until the hushpuppies are deep golden brown, floating on the top of the oil and cooked through, 2 to 3 minutes. Using a slotted spoon, transfer the cooked hushpuppies to the prepared baking sheet to drain briefly.

    Serve hot.

Recipe Details