When we went to Louisiana, one of the restaurants we ate at was Warehouse No. 1. Why do I bring that up? Because their hushpuppies were AMAZING! Seriously, amazing! My goal was to recreate those. Sadly when I googled a recipe, I found out that a lot of restaurants use box mixes… Is that true. You know, there is a lot of fluff on the internet after all. Anyway, I came home talking about these so Mark and I went to creating our own version. Not to break my arm patting myself on the back, but these are AMAZING as well!
Jalapeño Cheddar Hushpuppies adapted from Trisha Yearwood
Oil for frying (or a deep frier which works awesome)
1 1/2 C Self-rising Cornmeal
1 C Self-rising flour
3-6 Fresh Jalapeño peppers, seeded and diced.
1 15-oz can creamed corn
2 large eggs, lightly beaten
Salt & pepper to taste
1 C Cheddar Cheese
Heat the oil to around 350˚.
Combine the cornmeal, flour, jalapeños, corn, eggs, and cheese in a mixing bowl; stir until blended. Let stand 5 minutes.
Working in batches, drop the batter by teaspoonfuls into the oil. Cook until golden brown, turning during the cooking. Cook for 3 minutes.
Remove from the oil and drain on paper towels. Sprinkle with salt. Transfer to a 200˚ oven until ready to serve to keep warm and crisp.
Note: Can’t find self-rising corn meal… No sweat! 1 1/4 c + 2 1/2 tbsp regular cornmeal, add 1 1/2 tbsp baking powder and 3/4 tsp salt.