Jalapeno Hushpuppies Recipe | Trisha Yearwood | Food Network

Ingredients

• 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 jalapeno peppers, drained (or 6 fresh jalapenos, 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)