Step 1

Combine the cornmeal mix, flour, and creole seasoning in a medium size bowl and whisk together. Add the buttermilk, jalapenos, and egg and stir until everything is combined. It's okay if you have a few lumps, and it will be pretty thick. Do not overmix. Set the batter aside and let it rest for ten minutes while the oil heats.

Step 2

Add the oil to a cast iron skillet or Dutch oven over medium-high heat and heat it to 370°F. For deep frying, the oil should be at least one and a half inches deep. If you want to pan-fry them, three-quarters of an inch to an inch is plenty.

Step 3

Using an ice cream scoop (about an inch and a quarter wide) or a spoon, carefully drop small round balls of batter into the oil. Do not crowd. Repeat for subsequent batches.

Step 4

Use a metal kitchen spider or a fish turner to move them around and turn them over until they are cooked and golden brown on all sides. This will take about three minutes. Once the first batch is done, wait until the oil temperature has returned to 370°F. before adding more batter.

Step 5

Remove the hush puppies and drain them on paper towels or a wire rack set over paper towels. Keep them warm in a 200°F oven until they are all fried. Serve immediately while still hot.