Bread Recipes
Pepper Jack Hushpuppies
Serve these Pepper Jack Hushpuppies with jalapeño jelly.
Yield: 20 hushpuppies
Ingredients
- 1 1/2 cups yellow cornmeal, preferably stone-ground
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup Wisconsin pepper jack cheese*, grated
- 1/3 cup green onion, minced
- 1/2 teaspoon hot pepper sauce
- 2 eggs
- 1 cup buttermilk
- Vegetable or peanut oil for deep frying
- Jalapeño jelly or marmalade
Instructions
- Mix together cornmeal, flour, salt, baking powder and baking soda. Stir in cheese, green onion and hot pepper sauce.
- In small bowl, lightly mix eggs and buttermilk together. Add to cornmeal mixture and mix well.
- Prepare heavy, deep saucepan, skillet or electric deep fryer. If using pan or skillet, pour in oil to depth of at least 2 inches. Follow instructions with deep fryer for oil depth.
- Heat oil to 360 degrees F. Drop in hushpuppies by tablespoonsful in batches. Do not crowd. Fry until puppies rise to surface and brown, about 2 to 3 minutes.
- Remove from fat and drain on paper towels.
- While hot, serve with jalapeño jelly.
Notes
* Jalapeño jack or habanero jack can be used as well.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin