Looking for something a little more unique to serve at your Super Bowl party than a bag of tortilla chips and a jar of salsa? Well, we’ve got the perfect solution for you!
We understand if you’d want to keep with the spicy theme. After all, spicy foods such as hot wings, cheese dips, and the aforementioned salsa have been Super Bowl party staples for years. So we’ve uncovered one recipe that fully embraces the spicy side of things.
This recipe comes courtesy of country music’s most well-known cook…Trisha Yearwood. The Grammy-winning country artist has been the host of her own cooking show, Trisha’s Southern Kitchen, since 2012, and has authored three cookbooks.
After being in the cooking business for so long, you can bet that Yearwood has whipped up a few snacks for Super Bowl parties in the past. She has graciously shared some of these recipes, including one for jalapeño hushpuppies that puts a spicy twist on the popular Southern side.
Labeled by Food Network as one of the perfect “Kickoff Snacks” for Super Bowl Sunday, these hoppin’ jalapeño hushpuppies come packed with a whole lot of flavor. They certainly aren’t for the faint of heart!
This particular recipe makes about 36 hushpuppies, so you may want to double or even triple the batch if you’re throwing a larger party. Trust us, these things are sure to go fast, so you want to make sure you have enough to go around!
Even if you consider yourself to be a beginner cook, this recipe should be a breeze for you. It only requires 20 minutes of preparation and ten minutes of cook time. Simple as can be!
Read below to see the full recipe for Yearwood’s jalapeño hushpuppies.
- Peanut oil, for frying (about 1 1/2 quarts)
1 1/2 cups self-rising cornmeal
1 cup self-rising flour
1/2 onion, chopped
1 7-ounce can diced jalapeño peppers, drained (or 6 fresh jalapeños, seeded if desired, and diced)
1 15-ounce can creamed corn
2 large eggs, lightly beaten
Kosher salt and freshly ground pepper
Hot sauce, for serving (optional)
- Pour about 1 1/4 inches of peanut oil into a deep-fryer or Dutch oven; heat over medium heat until a deep-fry thermometer registers 350 degrees F. Preheat the oven to 200 degrees F.
- Combine the cornmeal, flour, onion, jalapeños, corn and eggs in a mixing bowl; stir until blended. Let stand 5 minutes.
- Working in batches, drop the batter by teaspoonfuls into the hot oil. Don’t overcrowd the pot; leave room for the hushpuppies to be turned. Cook until golden brown, turning, about 3 minutes.
- Remove from the oil with a slotted spoon and drain on paper towels. Transfer to a baking sheet and keep warm in the oven while frying the remaining batter. Lightly sprinkle with salt and pepper to taste and transfer to a serving dish. Serve with hot sauce.
- If you can’t find self-rising cornmeal, use 1 1/4 cups plus 2 1/2 tablespoons regular cornmeal, 1 1/2 tablespoons baking powder and 3/4 teaspoon salt.
While there aren’t any instructional videos of Yearwood making her specific jalapeño hushpuppy recipe, there are many other videos online. You can watch the one below if you’d like to make a slightly different type of hushpuppy…this one includes cayenne pepper!
Mark our words, Yearwood’s jalapeño hushpuppies will make you the MVP of your Super Bowl party this year!