Bunch Of Puppies Recipe
House-made hushpuppies served with pimento cheese and red jalapeño jelly
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Ingredients
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Hushpuppies
Pimento Cheese
Red Jalapeño Jelly
Method
Hushpuppies
- 1
Prepare the Batter
In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, salt, and sugar. Mix well.
- 2
Mix in Wet Ingredients
In a separate bowl, whisk together buttermilk and egg. Add the wet mixture to the dry ingredients and stir until just combined. Fold in chopped green onions.
- 3
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
- 4
Fry the Hushpuppies
Using a spoon or small ice cream scoop, drop batter into the hot oil. Fry for about 3-4 minutes or until golden brown. Remove and drain on paper towels.
Pimento Cheese
- 5
Combine Ingredients
In a mixing bowl, combine sharp cheddar cheese, cream cheese, mayonnaise, pimentos, garlic powder, onion powder, salt, and black pepper.
- 6
Mix Well
Use a fork to mix until all ingredients are fully combined and creamy. Adjust seasoning to taste.
Red Jalapeño Jelly
- 7
Prepare Jalapeños
Remove stems and seeds from red jalapeños. Finely chop and set aside.
- 8
Cook the Jelly
In a medium saucepan, combine chopped jalapeños, sugar, and apple cider vinegar. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 9
Add Pectin
Stir in pectin and bring back to a rolling boil. Boil for 1 minute, then remove from heat.
- 10
Cool and Store
Allow the jelly to cool before transferring to jars. Store in the refrigerator.
