Pepper Jack Hushpuppies

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 20 Hushpuppies


  • 1-1/2 cups yellow cornmeal, preferably stone-ground
  • 1/2 c. flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 c. Jack cheese, grated
  • 1/3 c. green onion, minced
  • 1/2 tsp. hot pepper sauce
  • 2 eggs
  • 1 c. buttermilk
  • Vegetable or peanut oil (for deep frying)
  • Jalape&ntilde;o jelly or marmalade


  • Mix together cornmeal, flour, salt, baking powder and baking soda. Stir in cheese, green onion and hot pepper sauce. In small bowl, lightly mix eggs and buttermilk together. Add to cornmeal mixture and mix well.
  • Prepare heavy, deep saucepan, skillet or electric deep fryer. If using pan or skillet, pour in oil to depth of at least 2 inches. Follow instructions with deep fryer for oil depth. Heat oil to 360&deg; F. Drop in hushpuppies by tablespoons-full in batches. Do not crowd. Fry until puppies rise to surface and brown, about 2 to 3 minutes. Remove from fat and drain on paper towels. While hot, serve with jalape&ntilde;o jelly.