Ingredients Jump to Instructions ↓

  1. 3 cups self-rising yellow cornmeal

  2. 3/4 cup all-purpose flour , sifted, measurement determined before sifting

  3. 1/4 teaspoon cumin

  4. 1/2 teaspoon chili powder

  5. 1 1/2 tablespoons sugar substitute

  6. 2 tablespoons sugar-free syrup

  7. 2 teaspoons baking powder

  8. 1 1/2 teaspoons baking soda

  9. 1 1/2 teaspoons salt

  10. 2 eggs , well beaten

  11. 1 cup skim milk buttermilk

  12. 1 cup green onions or 1 cup white onion, minced

  13. 10 ounces no-sugar-added creamed corn

  14. 1/3 cup white wine , FLAT (NO CARBONATION LEFT!)

  15. 3 jalapeno peppers, ripe, minced (no seeds unless you want to start a fire in your mouth)

  16. 2 cups cheddar cheese , finely grated (shredded)

  17. canola oil (for frying)

Instructions Jump to Ingredients ↑

  1. Combine dry ingredients except for baking soda. In another small bowl, combine eggs, buttermilk, corn, and green onion and stir until blended. Add in remaining ingredients and mix well.

  2. Add baking soda to wine, and stir until flat. Make sure the wine is in a container larger than necessary to hold liquid, as bubbling and rising will occur.

  3. Combine mixtures and stir just until moistened, then STOP!

  4. In a skillet or deep fryer, add oil and heat on medium/high or to 375°F.

  5. Wearing food handler's gloves (or the juice will burn you UP), spoon batter with common tablespoon and gently roll between hands to form a pseudo-cylindrical shape, deposit back in spoon and gently drop into hot oil. Repeat until oil surface is well populated. Deep fry for about 5 minutes, or until golden brown. Remember to turn them about half way through the process, to brown them evenly.

  6. Remove to a plate covered in paper toweling to drain.

  7. In following these directions, you should yield about 30 hush puppies.


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