Buddy's BBQ Scratch-Made Hush Puppies

Steps

1. 1

   In a large mixing bowl, combine 2 cups of self-rising cornmeal, 1 cup of all-purpose flour, 1/2 cup of sugar, and 1 tablespoon of baking powder. Ensure you use baking powder and not baking soda.

2. 2

   Add approximately 1 tablespoon of Tony Chachere's Creole Seasoning to the dry mixture.

3. 3

   Finely dice the jalapeños and onions. Add as many as you like to the dry ingredients, ensuring they are chopped very fine so they cook properly inside the hush puppy.

4. 4

   Add one egg to the mixture.

5. 5

   Slowly incorporate the buttermilk. Add very small amounts at a time and mix until a thick batter forms. Do not over-add buttermilk; the batter must remain thick and not 'soupy' to avoid greasy results.

6. 6

   Let the batter sit and rest for 45 minutes to 1 hour. This allows the baking powder to activate and the batter to rise, which is the key to the final texture.

   Start 45-minute timer
7. 7

   Heat oil in a deep fryer or heavy pot to approximately 350°F (180 °C) (175°C (350 °F)).

8. 8

   Drop spoonfuls of the rested batter into the hot oil and fry until deep golden brown and cooked through.