Description
Give your hushpuppies a bit of a bite with the addition of green chile and fresh corn kernels.
Ingredients
Scale
For the dry ingredients:
- 1½ cups all-purpose flour
- ¾ cup yellow cornmeal
- ¼ cup granulated sugar
- 1½ tsp baking powder (increase by ¼ teaspoon at low altitude)
- ½ tsp baking soda (increase by a small pinch at low altitude)
- ½ tsp kosher salt
- 1 cup grated sharp or medium Cheddar or Monterey Jack or Asadero cheese
- ½ cup fresh corn kernels from 1 medium ear of corn
- 2 fresh New Mexican green chiles, or poblano chiles, roasted, peeled, seeded, and chopped
- 1 red bell pepper, roasted, peeled, seeded, and chopped
- 2 green onions, minced
- 3 tbsp chopped cilantro
For the wet ingredients:
- 1 cup buttermilk
- 4 tbsp unsalted butter, melted
- 2 large eggs
For frying:
- 4 cups peanut oil or other neutral oil
Instructions
- In a large mixing bowl, stir together the dry ingredients. In a smaller bowl, mix together the liquid ingredients. Pour into the dry ingredients and mix until well incorporated.
- Pour the oil into a large saucepan or Dutch oven and heat to 350 degrees. Cover a baking sheet with a couple of layers of paper towels, and top with a baking rack.
- Using a small ice cream scoop, scoop out the batter and carefully drop rounds of batter into the hot oil. Add a few more spoonfuls of batter but don’t crowd the mixture. Fry about 4 minutes, using a spider or slotted spoon to drain the hushpuppies before transferring to the baking rack. Continue frying with additional batter. Serve the hushpuppies hot.