Hush Puppies Recipe
fried cornmeal with creamy pimento cheese, side of red pepper jelly
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Ingredients
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Hush Puppies
Pimento Cheese
Red Pepper Jelly
Method
Hush Puppies
- 1
Prepare the Batter
In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, salt, and sugar. Mix well to combine.
- 2
Add Wet Ingredients
Stir in the finely chopped onion, buttermilk, and beaten egg until the mixture is just combined. Do not overmix.
- 3
Heat Oil
In a large, deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Hush Puppies
Using a spoon or small scoop, drop spoonfuls of the batter into the hot oil. Fry in batches, without overcrowding, until golden brown, about 2-3 minutes per side.
- 5
Drain and Serve
Remove hush puppies from the oil and drain on paper towels. Serve warm.
Pimento Cheese
- 6
Mix Cheese Ingredients
In a mixing bowl, combine softened cream cheese, shredded sharp cheddar, chopped pimentos, mayonnaise, garlic powder, salt, and black pepper.
- 7
Blend Until Smooth
Mix all ingredients together until well blended and creamy. Adjust seasoning to taste.
Red Pepper Jelly
- 8
Cook the Peppers
In a saucepan, combine finely chopped red bell peppers, sugar, and apple cider vinegar. Bring to a boil over medium heat.
- 9
Add Pectin
Once boiling, stir in the pectin and salt. Continue to boil for 1-2 minutes, stirring constantly until the mixture thickens.
- 10
Cool and Store
Remove from heat and let cool slightly. Transfer to sterilized jars and refrigerate until set.
