Hush Puppies with Bacon & Pepper Jack
Hush Puppies with a crispy, golden outside and soft, cornbread inside infused with bacon, pepper Jack cheese dunked in the most tantalizing sweet and tangy Sweet Chili Dijon Sauce! Hush Puppies are one of the most crave worthy morsels ever – AND they are one of the world’s easiest appetizers to make!
Servings Prep Time
50hushpuppies 10minutes
Cook Time
Servings Prep Time
50hushpuppies 10minutes
Cook Time
Hush Puppies
Sweet Chili Dijon Sauce
  • 1/2cup Asian sweet red chili sauce (like Mae Ploy)
  • 1/4cup Dijon mustard
  • 2tablespoons honey
  • Hot sauce to taste (optional)
Bacon Pepper Jack Hushpuppies
  • 1 1/2quarts peanut, canola or vegetable oil, for frying
Dry Ingredients
  • 1 1/2cups fine cornmeal
  • 1cup all-purpose flour
  • 1tablespoon baking powder
  • 2tablespoons sugar
  • 1teaspoon garlic powder
  • 1teaspoon salt
  • 1/2teaspoon ground cumin
  • 1/4teaspoon ground black pepper
  • 1/8teaspoon cayenne pepper
Wet ingredients
  • 2 large eggs, lightly beaten
  • 115 oz. can creamed corn
  • 2tablespoons butter, melted
  • 1/2cup cooked bacon, finely crumbled
  • 1/2cup freshly grated Pepper Jack cheese
  • 1/4cup green onions, thinly chopped
  1. Whisk together Sweet Chili Dijon Sauce ingredients in a medium bowl and set aside.
  2. Heat oil to 350F degrees in a deep-fryer or Dutch oven.
  3. In a large bowl, whisk together Wet Ingredients. In a separate bowl, mix together Dry Ingredients. Pour Dry Ingredients into Wet ingredients and stir just until evenly combined. Chill for 5 minutes.*
  4. Drop batter by 1 1/2 teaspoons (or 1 heaping teaspoon) into the hot oil (it will be sticky!). Fry hushpuppies in batches for 2-3 minutes or until golden, flipping them about halfway through. Be careful not to overcrowd the pan while frying so you will have room to flip. Use tongs or a slotted spoon to transfer fried hushpuppies to a paper towel lined baking sheet or serving platter.
  5. Hush puppies are best served hot but still delicious room temperature. You can also reheat in the microwave for about 45 seconds.
Recipe Notes

*I like to work with half of the mixture at time and keep the other half in the refrigerator until I’m ready for it because it is easier to handle when slightly chilled.  You may also cover and refrigerate your dough up to 24 hours ahead of time.


I think homemade hush puppies are best eaten fresh. however, they can be refrigerated and/or frozen.  Once your hush puppies have cooled to room temperature, place them in a zip bag or airtight container lined with paper towels. Consume within a few days.


  1. Let hush puppies cool completely.
  2. Space out evenly on a baking sheet and flash freeze by placing in the freezer until solid, about 1-2 hours.  This prevents the hush puppies from freezing together.
  3. Place hush puppies in an airtight container or freezer bag, lined with paper towels.
  4. Label and store up to 3 months.


  • From frozen:  place a few hush puppies at a time on a microwave-safe plate and heat for up to 1 minute to partially defrost.  Transfer hush puppies to a baking sheet, evenly spaced, and place in a 400-degree oven for about 4-6 minutes. Watch them to make sure you don’t burn the tops!
  • From the refrigerator: place hush puppies in a 400-degree oven for about 4-6 minutes. Again, just watch them to make sure you don’t burn your tops!