Jalapeño Cheddar Hush Puppies Recipe
Goat Cheese Crème, Pepper Jelly
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Ingredients
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Hush Puppies
Goat Cheese Crème
Pepper Jelly
Method
Hush Puppies
- 1
Prepare the batter
In a large mixing bowl, combine cornmeal, flour, baking powder, and salt. Mix well.
- 2
Add jalapeños and cheese
Stir in the finely chopped jalapeños and grated cheddar cheese until evenly distributed.
- 3
Mix wet ingredients
In a separate bowl, whisk together the egg and buttermilk until well combined.
- 4
Combine wet and dry ingredients
Pour the egg and buttermilk mixture into the dry ingredients and stir until just combined. Do not overmix.
- 5
Heat the oil
In a large saucepan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 6
Fry the hush puppies
Using a spoon or small scoop, drop tablespoon-sized amounts of the batter into the hot oil. Fry until golden brown, about 3-4 minutes, flipping halfway through. Remove and drain on paper towels.
Goat Cheese Crème
- 7
Mix the cheeses
In a medium bowl, blend the softened goat cheese and cream cheese until smooth.
- 8
Add sour cream and lemon juice
Stir in sour cream and lemon juice until fully incorporated.
- 9
Finish with chives
Fold in the chopped chives for added flavor.
Pepper Jelly
- 10
Prepare the peppers
In a saucepan, combine the finely chopped red bell pepper and jalapeño pepper.
- 11
Add vinegar and sugar
Stir in the apple cider vinegar and sugar, bringing the mixture to a boil over medium-high heat.
- 12
Add pectin
Once boiling, add the pectin and stir constantly for 1-2 minutes until the jelly thickens.
- 13
Cool and store
Remove from heat and allow to cool. Store in sterilized jars in the refrigerator.
