What You Do


1.  In a sauce pot, melt the butter and stir in flour.  Cook for 1 minute, stirring constantly. 


2.  Whisk in the milk slowly, beating out any clumps. Add the garlic, pepper, and jalapeno and cook for 5 minutes on low heat.


3.  Add the cheese and stir until melted.  Remove from the heat and cover to keep warm. 


4.  In a deep, heavy pot, heat approximately 3 inches of high temperature oil (such as canola or peanut) over high heat.


5.  In a mixing bowl, stir together cornmeal, baking powder, salt, corn and onion.  Add buttermilk slowly until you get a stiff batter that will hold together but is not sticky. (You may not need all of the milk, or you may need a little extra, depending on how dry your cornmeal is.)


6.  When the oil is ready (it will crackly with a spritz of water), carefully drop in a small golf-ball sized bit of batter and roll gently to coat in the oil.  Repeat with additional portions of batter, making sure to roll each one so that they do not stick to each other.  


7.  When each reaches a medium golden brown, remove from the oil with a slotted spoon or tongs and let drain on a wire rack or on paper towels, over a cookie sheet.  Place the cookie sheet in a low oven (100°F) to keep warm while frying the remaining batter.


8.  Once all the batter has been fried, reheat the cheese sauce over low heat if necessary, transfer everything to a serving dish and enjoy!

Cornmeal Hush Puppies

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Hushpuppies are pretty simple – a sturdy batter fried golden brown and served warm.  This recipe uses cornmeal and incorporates fresh corn which is abundant during the summer months.  Served alongside a jalapeno cheese sauce, these bite-sized beauties will go fast at your next social gathering!

seasonal RECIPES for those who love to EAT

  Makes: 2 to 3 dozen


  Prep. Time:  10 minutes


  Cook Time: ​ 20 minutes


  Difficulty: ​ Moderate

What You Need


Hushpuppies

2 c. Cornmeal

3 tsp. Baking powder

1/2 tsp. Salt

1/2 c. Fresh corn kernels (about 1/2 ear)

1/2 c. Onion; minced

1 1/2 c. Buttermilk

Oil for frying

 

Cheese Sauce

1 tbsp. Butter

1 tbsp. Flour

3/4 c. Milk

1 tsp. Minced garlic

1 tsp. White pepper

1 Jalapeno; minced and seeded

1 1/2 c. Cheddar cheese; shredded