Ingredients:
For the Jalapeno Marmalade:
4 large jalapenos, stems and seeds removed
1 ½ cups sugar
¼ cup vinegar
2 tsp salt

For the Sweet Corn Hush Puppies:
2 cups sifted fine stone ground corn meal
1 cup sweet white corn
1 cup buttermilk
3 tablespoons cold water
1 tablespoon sugar
2 teaspoons baking soda
2 teaspoons salt
5 cups corn oil
Directions:
Place the oil into a heavy bottomed pot and heat over medium until oil reaches 375 degrees.

For the Marmalade:
Place the jalapenos along with the vinegar and salt into a food processor and puree until a smooth liquid is formed. Add this to a small sauce pan over high heat and add in the sugar. Stirring often, cook for 10 minutes and then remove the pan from the heat and allow to briefly cool and transfer to a small bowl.

For the Hush Puppies:
Stir corn meal, sugar, soda and salt together in a medium bowl. Create a small well in the center and add the egg, buttermilk, and corn and beat until frothy. Add just enough of the cold water to make dough a good dropping consistency.

Using a spoon and working in small batches, carefully place about 1 tablespoon of the batter into the oil at a time and cook until golden. Turn the hush puppies after about 1 minute and continue to cook on the other side. Remove with a spider (wire spoon) and transfer to a cooling rack. Season with salt.

Serve the hush puppies with the marmalade and enjoy.

Recipe created by John Silva