Pepper Jack Hushpuppies
Serve these pepper Jack hushpuppies hot with jalapeño jelly or marmalade.
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 large eggs
1 cup buttermilk
Vegetable or peanut oil for deep frying
Jalapeño jelly or marmalade
- 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°F (180°C).
- Drop in hushpuppies by tablespoonsfuls 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.
Makes 20 servings.
*Jalapeño Jack or Habanero Jack can be used as well.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.