Bacon Pepper Jack Hush Puppies Recipe

Bacon Pepper Jack Hush Puppies

Bacon Pepper Jack Hush Puppies


Sweet Chili Dijon Sauce

  • 1/2 cup Thai Sweet Red Chili Sauce (found in Asian section of any supermarket)
  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
  • Hot sauce to taste (optional)

Bacon Pepper Jack Hushpuppies

  • 1 1/2 quarts peanut, canola or vegetable oil, for frying

Dry Ingredients

  • 1 1/2 cups fine cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground Cumin
  • 1/8 teaspoon cayenne pepper

Wet ingredients

  • 1/2 cup cooked bacon, finely crumbled
  • 1/4 cup green onions, thinly chopped
  • 1/2 cup pepper jack cheese, FRESHLY shredded
  • 1 (15-ounce) can creamed corn
  • 2 large eggs, lightly beaten
  • 2 tablespoons butter, melted
  1. Whisk together Sweet Chili Dijon Sauce ingredients in a medium bowl and set aside.
  2. Heat oil to 350F degrees in a deep-fryer or Dutch oven.
  3. In a large bowl, whisk together Wet Ingredients. In a separate bowl, mix together Dry Ingredients. Pour Dry Ingredients into Wet ingredients and stir just until evenly combined. Chill for 5 minutes.*
  4. Drop batter by 1 ½ teaspoons (or 1 heaping teaspoon) into the hot oil (it will be sticky!). Fry hushpuppies in batches for 2-3 minutes or until golden, flipping them about halfway through. Be careful not to overcrowd the pan while frying so you will have room to flip. Use tongs or a slotted spoon to transfer fried hushpuppies to a paper towel lined baking sheet or serving platter.
  5. Hush puppies are best served hot but still delicious room temperature. You can also reheat in the microwave for about 45 seconds.

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