Jalapeño Hush Puppies
Photo Credit: Sidney Bensimon

Jalapeño Hush Puppies

The ultimate comfort snack, these hush puppies include jalapeño for a bit of a spicy kick. Dip them in vegan honey butter!

Share this Post

Shop Ingredients

How this works

Jalapeño Hush Puppies

Jalapeño Hush Puppies

“Hush puppy” first appeared in print as a reference to gravy, but in the 1900s morphed to refer to the delicious fried cornmeal we all love today.
Course: Snack
Keyword: hush puppies, jalapeno, plant-based
Calories: 616kcal
Author: Jenné Claiborne


  • 1 cup plain unsweetened soy milk or other nondairy milk, at room temperature
  • 1 teaspoon white vinegar
  • 2 teaspoons ground flaxseed meal
  • 1 cup cornmeal
  • 1 cup unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons grapeseed, canola, or safflower oil, plus 1 quart for frying
  • 4 green onions, minced
  • 1 jalapeño pepper, seeded and minced

Cinnamon-Honee Butter:

  • 1 cup plain unsweetened soy milk or other nondairy milk, at room temperature
  • 3/4 cup vegan butter at room temperature
  • 2 tablespoons Bee Free Honee or other vegan liquid sweetener
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon sea salt


  • In a small bowl, stir together soy milk and vinegar to make a vegan buttermilk. Set aside to thicken and curdle for 5 minutes.
  • In another small bowl, stir together flaxseed meal and ¼ cup of water. Set aside to thicken for at least 3 minutes. In a medium bowl, whisk together cornmeal, flour, baking soda and salt.
  • Pour buttermilk mixture into flaxseed mixture. Add 2 tablespoons oil and whisk to combine. Pour wet mixture into dry and stir well. Fold in green onions and jalapeño.
  • In a large Dutch oven, heat the quart of oil to 350°. Double-line a large plate with paper towels and keep nearby.
  • Scoop balls of batter—each one should be about 2 tablespoons’ worth—into the hot oil. Add as many scoops as you can fit in at a time without overcrowding. Gently stir with a wooden spoon. Once balls float to the surface and turn golden color, they are done. Use a slotted spoon to transfer them to prepared plate.
  • To make Honee Butter, in a medium bowl, beat vegan butter with a hand mixer on medium speed. Add vegan honee, cinnamon and salt. Beat until light and airy. Add more sweetener if desired. Serve at room temperature.


Reprinted from SWEET POTATO SOUL Copyright © 2018 by Jenné Claiborne. Published by Harmony Books, an imprint of Penguin Random House LLC.


Calories: 616kcal | Carbohydrates: 59g | Protein: 9g | Fat: 39g | Sodium: 760mg | Fiber: 4g | Sugar: 13g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

Share this Post


Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine


Leave a Reply