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BACON PEPPER JACK HUSHPUPPIES WITH SWEET CHILI DIJON SAUCE
Food & Drink
Sweet Chili Dijon Sauce
1/2 cup Thai Sweet Red Chili Sauce (found in Asian section of any supermarket)
1/4 cup Dijon mustard
2 tablespoons honey
Hot sauce to taste (optional)
Bacon Pepper Jack Hushpuppies
1 1/2 quarts peanut, canola or vegetable oil, for frying
1 1/2 cups fine cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground Cumin
1/8 teaspoon cayenne pepper
1/2 cup cooked bacon, finely crumbled
1/4 cup green onions, thinly chopped
1/2 cup pepper jack cheese, FRESHLY shredded
1 (15-ounce) can creamed corn
2 large eggs, lightly beaten
2 tablespoons butter, melted
Whisk together Sweet Chili Dijon Sauce ingredients in a medium bowl and set aside.
Heat oil to 350F degrees in a deep-fryer or Dutch oven.
In a large bowl, whisk together Wet Ingredients. In a separate bowl, mix together Dry Ingredients. Pour Dry Ingredients into Wet ingredients and stir just until evenly combined. Chill for 5 minutes.*
Drop batter by 1 ½ teaspoons (or 1 heaping teaspoon) into the hot oil (it will be sticky!).
Fry hushpuppies in batches for 2-3 minutes or until golden, flipping them about halfway through. Be careful not to overcrowd the pan while frying so you will have room to flip. Use tongs or a slotted spoon to transfer fried hushpuppies to a paper towel lined baking sheet or serving platter.
Hush puppies are best served hot but still delicious room temperature. You can also reheat in the microwave for about 45 seconds.