Cheddar-Chile Hushpuppies

Cheddar-Chile Hush Puppies
Yields 16
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  1. For hush puppies;
  2. Canola oil, for frying
  3. ½ cup stone-ground white or yellow cornmeal
  4. ½ cup all-purpose flour
  5. 1 teaspoon baking powder
  6. ½ teaspoon kosher salt
  7. ¼ teaspoon baking soda
  8. ¾ cup whole buttermilk
  9. 2 tablespoons unsalted butter, melted
  10. 1 large egg
  11. 1 cup shredded sharp Cheddar cheese
  12. 2 tablespoons diced mild green chiles
  13. For sauce;
  14. ¼ cup mayonnaise
  15. 2 tablespoons whole buttermilk
  16. 1 tablespoon sour cream
  17. 1 tablespoon diced mild green chiles
  18. 1 teaspoon hot sauce
  1. For hush puppies: In a large cast-iron Dutch oven, pour canola oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350°. Line a plate with paper towels. Set aside.
  2. In a medium bowl, stir together cornmeal, flour, baking powder, salt, and baking soda. In a separate medium bowl, stir together buttermilk, melted butter, and egg. Slowly add wet ingredients to dry ingredients, stirring just until combined. Stir in cheese and chiles.
  3. Drop batter by tablespoonfuls into hot oil. Fry in batches until golden brown, approximately 2 minutes per side. (Adjust heat as needed to maintain 350°.) Let drain on paper towels.
  4. For sauce: In a small bowl, stir together mayonnaise, buttermilk, sour cream, chiles, and hot sauce. Serve with hush puppies.
Taste of the South


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