| Preparation time | 5 min |
| Cooking Time | 10 min |
| Ready In | 20 min |
| Level of Difficulty | Easy |
| Servings | 2 |
Ingredients
     1 1/2 cups self-rising cornmeal1 cup self-rising flour1/2 cup chopped onion3/4 cup fresh jalapenos, seeded and finely diced1 (15-ounce) can creamed corn2 large eggs, lightly beatenSalt and freshly ground black pepperOil for fryingÂ
Directions
- In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes.Â
- Drop the batter by teaspoonful’s into the hot oil. Don't overcrowd; leave room for the hushpuppies to be turned.Â
- Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels.
- Â Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish.