Cheddar Poblano Hush Recipe

Roast and prepare poblanos

If poblanos are not already roasted: char them directly over a gas flame or under a broiler until skin is blistered all over, turning occasionally (about 8–10 minutes). Place in a bowl and cover with plastic wrap or a towel for 10 minutes to steam. Peel off blistered skin, cut open, remove seeds and veins, and dice into roughly 1/4-inch pieces. Set aside.

Grate cheese and prep aromatics

Grate sharp cheddar and thinly slice scallions. Chop cilantro if using. Keep cheeses and aromatics ready to add to batter.

Mix dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, fine sea salt, granulated sugar, smoked paprika, and cayenne pepper (if using). Ensure powders are evenly distributed.

Combine wet ingredients

In a separate bowl, whisk the buttermilk, whole milk, eggs, and melted cooled butter until smooth and combined.

Make the hushpuppy-style batter

Pour the wet mixture into the dry ingredients and fold gently until just combined — do not overmix. The batter should be thick but spoonable; if it's too thick, add up to 2 tablespoons more milk. Fold in the diced roasted poblano, grated cheddar (reserve 1/4 cup for topping if desired), sliced scallions, chopped cilantro (optional), and freshly ground black pepper. Taste a small amount of batter (raw batter contains raw egg; optional: pan-cook a teaspoon to test seasoning) and adjust salt if needed.

Heat oil

Pour oil into a heavy Dutch oven or deep skillet to a depth of about 1.5 inches (roughly 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float up steadily, browning in about 60–90 seconds.

Portion hush puppies

Using two spoons or a small cookie scoop (about 1.5 tablespoons per hush puppy), drop rounded spoonfuls of batter carefully into the hot oil, working in batches to avoid overcrowding (6–8 at a time depending on pan size). Keep a rimmed baking sheet lined with paper towels ready to drain fried hush puppies.

Fry until golden

Fry for 2.5–3.5 minutes, turning once with a slotted spoon or spider so they brown evenly to a deep golden brown. Internal temperature should be hot and centers cooked (about 190°F if measured). If they brown too quickly, lower heat slightly; if they take too long, raise heat a bit.

Drain and keep warm

Transfer cooked hush puppies to the paper towel-lined sheet to drain briefly. Keep finished batches warm on a baking sheet in a 200°F (95°C) oven while frying remaining batter.

Make lime crema

In a small bowl, whisk together the lime crema or sour cream, fresh lime juice, and honey until smooth. Taste and season with a pinch of kosher salt and a dash of smoked paprika or cayenne if you want more heat. Adjust lime or honey to balance acidity and sweetness.

Finish and serve

Transfer Cheddar Poblano Hush to a serving platter. Sprinkle reserved grated cheddar on top while hot so it melts slightly, and finish with an extra pinch of flaky salt and a few chopped scallions or cilantro leaves. Serve immediately with lime crema on the side for dipping.