Jalapeño Cheddar Hushpuppies

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
Ingredients:
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

Directions:
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.

Enjoy!

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.