Smoky hush puppies

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Smoky hush puppies

Photo, Sian Richards.


  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp finely chopped jalapeños
  • 1/2 cup grated smoked cheddar
  • 1/2 cup fresh corn kernels
  • 1 egg
  • 1/2 cup melted butter
  • 1/3 cup 2% milk


  • PREHEAT oven to 425F.
  • WHISK cornmeal and flour with baking powder, salt and jalapenos in a medium bowl. Stir in cheddar and fresh corn kernels. Beat egg with melted butter and milk in a small bowl. Stir into cornmeal mixture just until combined.
  • SPOON into a lightly oiled mini muffin tin. Bake until golden, 10 to 12 min. Serve warm.

How to remove corn from the cob

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