Cheddar Chile Hush Puppies Recipes

CHEDDAR-CHILE HUSH PUPPIES

Steps:

• For hush puppies: In a large cast-iron Dutch oven, pour canola oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350°. Line a plate with paper towels. Set aside. In a medium bowl, stir together cornmeal, flour, baking powder, salt, and baking soda. In a separate medium bowl, stir together buttermilk, melted butter, and egg. Slowly add wet ingredients to dry ingredients, stirring just until combined. Stir in cheese and chiles. Drop batter by tablespoonfuls into hot oil. Fry in batches until golden brown, approximately 2 minutes per side. (Adjust heat as needed to maintain 350°.) Let drain on paper towels. For sauce: In a small bowl, stir together mayonnaise, buttermilk, sour cream, chiles, and hot sauce. Serve with hush puppies.

CHILI HUSH PUPPIES

Steps:

• Heat the oil, in a heavy-bottomed pot over medium-high heat, to 360 degrees F.
• In a large bowl, mix together the cornbread batter, chili, parsley and baking powder until thoroughly combined.
• Working in batches, so to not over crowd the oil, drop the batter by heaping tablespoons into the hot oil. Fry until golden brown, about 4 to 5 minutes. Remove from the oil to a plate lined with a paper bag or paper towels, to drain. Transfer to a serving platter and serve with the Spicy Sour Cream Dipping Sauce:
• For Spicy Sour Cream Dipping Sauce:
• Add all the ingredients to a small bowl and stir until well combined.

WHITE CHICKEN CHILI WITH CHEDDAR HUSHPUPPY CRUST

Steps:

• Preheat oven to 400 degrees F.
• Filling:
• In a 10 1/2-inch cast iron skillet, heat the olive oil over medium heat. Add 1 cup onion, garlic, green pepper, cumin, and chili powder, and cook for about 3 to 5 minutes, or until the vegetables are tender. Add the lime juice, cannellini beans, chicken, broth, and green chiles, and stir until just combined. Remove from the heat and set aside.
• Crust:
• In a medium mixing bowl, beat the egg. Add the milk, butter, and cornbread mix, and blend well. Stir in 1/4 cup onion and the cheese. Pour over the chicken chili in the skillet. Bake for 25 to 30 minutes, or until the cornbread is golden brown. Remove from the oven and let cool for about 5 minutes.
• If desired, top with sour cream, salsa, and cilantro before serving.

SMOKED CHEDDAR HUSH PUPPIES

Steps:

• Pour enough oil in a large Dutch oven to fill about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Line a plate with paper towels.
• Combine the flour, cornmeal, sugar, baking powder and 3/4 teaspoon salt in a large bowl. Stir in the buttermilk, okra, Cheddar, corn, scallions and egg. Working in batches, carefully drop heaping tablespoons of the batter into the oil. Fry, turning, until golden, about 5 minutes. Drain on the prepared plate. Season with salt. Serve with honey mustard.