The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Crook’s Corner’s Hushpuppies


12 eggs

6¼ cups buttermilk

3 tablespoons, plus ¼ teaspoon salt

¾ cup chopped scallions

21 finely chopped jalapeños, seeds are fine

1½ cups melted butter

9 cups grated sharp white cheddar cheese

12 cups white cornmeal

Cocktail sauce or softened butter, for serving


  1. Whisk the eggs into the buttermilk in a large mixing bowl. Then whisk in the next four ingredients.
  2. Switching to a spatula, fold in the cheese and then the cornmeal. The result will be between batter and dough. Allow to rest, refrigerated, for half an hour.
  3. Drop walnut sized hushpuppies into 365 degree oil that is deep enough to float them. Cook for about minutes, until pretty and brown and cooked through. Drain on paper towels.
Note: At Crook’s Corner, we serve ours with our homemade cocktail sauce, but warm butter is good too.
Print Recipe