Corn Hush Puppies with Fire Roasted Peppers

As prepared by Chef Rachel Yang of Joule for her cooking demonstration at Wallingford Farmers Market on September 22, 2010.


For hush puppies:

  • 2 cup fresh corn kernel
  • 2 cup yellow corn meal
  • 1 cup ap flour
  • 2 ea egg
  • 1 cup buttermilk
  • 1 tsp baking powder
  • 2/3 tsp baking soda
  • 1/4 cup melted butter
  • salt and pepper
  • 1 qt oil to fry

For fire roasted peppers:

  • 3 ea assorted peppers from the market
  • 2 tbsp extra virgin olive oil
  • 1 tsp sherry vinegar
  • salt and pepper


  • 1 bunch cilantro


For hush puppies, mix all dry ingredients together. Add all wet ingredients and fresh corn kernel. Mix well. Heat up the oil to 375F. Drop spoonful of hush puppies at a time. Take them out of the oil once they are golden brown and cook through.

For fire roasted peppers, rub a little bit of oil on peppers. Put them directly on the grill or stove. When the outside is charred, put them in a bowl and cover with plastic film. Let them steam for a few minutes. Chopped them into small pieces and mix with extra virgin olive oil, sherry vinegar. Season with salt and pepper.

Serve hot hush puppies with fire roasted peppers. Sprinkle picked cilantro.