Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Jalapeño Hush Puppies



Posts : 16537
Thanked : 805
Join date : 2013-01-12

Jalapeño Hush Puppies

Post by Lobo on Wed 20 Jan 2016, 8:41 pm

Jalapeño Hush Puppies

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 4
Hush puppies were traditionally served with seafood, probably because you could use the same cornmeal from dredging the fish. According to folklore, hush puppies got their name because fishermen would toss them to the barking dogs so they’d hush up and not scare away the fish.

  • Printer Friendly Version

  • 210


  • 2 1/2 cups finely ground yellow cornmeal
  • 1/2 cup unbleached all-purpose flour
  • 1 Tbs. baking powder
  • 3/4 tsp. baking soda
  • 2 tsp. sugar
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. ground coriander
  • Pinch of cayenne pepper
  • 1 1/2 tsp. kosher salt, plus more for sprinkling
  • 3 eggs
  • 1 1/2 cups buttermilk
  • 3/4 cup sliced green onions, white and green portions
  • 1 jalapeño, halved, seeded and minced
  • 7 cups canola oil


In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, sugar, black pepper, coriander, cayenne and the 1 1/2 tsp. salt. In a separate bowl, whisk together the eggs, buttermilk, green onions and jalapeño. Whisk the egg mixture into the cornmeal mixture. Let the batter stand for 10 minutes.

In a 5 1/2-quart Dutch oven over medium-high heat, heat the oil to 350ºF on a deep-frying thermometer. Adjust the heat as needed to maintain the oil temperature at 325º to 350ºF. Line a baking sheet with paper towels.

Working in batches of 6 to 8, use a tablespoon to form a well-rounded scoop of the batter; with a dampened forefinger of your opposite hand, push the hush puppy off the spoon into the oil from just above the surface. Fry the hush puppies, using a spider skimmer to move them around and turn occasionally so they brown evenly, until they are golden brown and cooked through, 4 to 5 minutes. Transfer to the paper towel-lined baking sheet to drain. Sprinkle with salt. Repeat to fry the remaining hush puppies. Makes about 30 hush puppies.

Recipe courtesy of The Workshop Kitchen.

    Current date/time is Sun 23 Oct 2016, 6:55 pm