Jalapeno Cheese Hushpuppies
1 1/2 quarts peanut oil, for frying
1 1/2 cups self-rising cornmeal
1 cup self-rising flour
1/2 cup chopped onion
1 - 7 oz can diced jalapeno peppers, drained
1 - 15 oz can creamed corn
2 large eggs, lightly beaten
2 cups shredded cheddar/jack or Monterey jack cheese
salt and pepper
In a mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, cheese and eggs, until
blended.
Allow to stand 5 minutes.
In a 10 inch Dutch oven, heat oil to 375 degrees.
Drop the batter by teaspoonful’s into the hot oil.
Don't overcrowd; leave room for the hushpuppies to be turned.
Cook the hushpuppies until golden brown, about 3 minutes.
Remove from the oil with a slotted spoon and drain on paper towels.
Keep the cooked hushpuppies warm in an oven while cooking the remaining batter.
Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish.
Makes 36 hushpuppies.
1 1/2 cups self-rising cornmeal
1 cup self-rising flour
1/2 cup chopped onion
1 - 7 oz can diced jalapeno peppers, drained
1 - 15 oz can creamed corn
2 large eggs, lightly beaten
2 cups shredded cheddar/jack or Monterey jack cheese
salt and pepper
In a mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, cheese and eggs, until
blended.
Allow to stand 5 minutes.
In a 10 inch Dutch oven, heat oil to 375 degrees.
Drop the batter by teaspoonful’s into the hot oil.
Don't overcrowd; leave room for the hushpuppies to be turned.
Cook the hushpuppies until golden brown, about 3 minutes.
Remove from the oil with a slotted spoon and drain on paper towels.
Keep the cooked hushpuppies warm in an oven while cooking the remaining batter.
Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish.
Makes 36 hushpuppies.
