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Bacon Cheddar Jalapeño-Stuffed Hush Puppies
4.5
(60)
Cook Time
-
Total Time
-
Yield
6 servings
Ingredients
8 oz cream cheese (225 g), room temperature
1 cup shredded cheddar cheese (100 g)
2 jalapeñoes, seeded, minced
1 pack bacon, cooked, crumbled
1 ½ cups yellow cornmeal (210 g)
½ cup all purpose flour (60 g)
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons sugar
½ teaspoon cayenne pepper
1 cup buttermilk (240 mL)
1 egg, beaten
1 yellow onion, grated
oil, to fry
Nutrition Info
Calories 422
Fat 26g
Carbs 32g
Fiber 2g
Sugar 6g
Protein 13g
How to Make It
1. Step
In a medium-sized bowl, add the cream cheese, cheddar cheese, jalapeños, and bacon, and use a hand mixer to blend until combined.
2. Step
Using a teaspoon, scoop out the cream cheese mixture and roll into a ball. Place onto a parchment paper-lined sheet tray and freeze for 30 minutes.
3. Step
In a bowl, add the cornmeal, flour, salt, pepper, baking powder, baking soda, sugar, and cayenne pepper, and whisk to combine.
4. Step
In a separate bowl, add the buttermilk, egg, and onion, and stir until combined.
5. Step
Slowly add the buttermilk mixture to the dry ingredients, whisking until just combined. Let rest at room temperature for 30 minutes.
6. Step
Preheat a pot of oil to 350˚F (180˚C).
7. Step
Dip the cream cheese balls into the batter, ensuring they are fully coated on all sides.
8. Step
Add the hush puppies to the oil and fry until golden brown on all sides.
9. Step
Transfer to a wire rack or paper towel lined-plate to drain.
10. Step
Serve immediately.
11. Step
Enjoy!
Tags
Casual Party
Appetizers
Game Day
Freezer
Whisk
Parchment Paper
Baking Pan
Pyrex
Hand Mixer
Deep-Fry
Cooling Rack
Spider
Spatula
Liquid Measuring Cup
Mixing Bowl
Stove Top
Measuring Spoons
Dry Measuring Cups
Comfort Food
Cheese Grater
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