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Honey Chipotle Hush Puppies
  • Gluten-Free
  • Soy-Free
  • Nut-Free

Honey Chipotle Hush Puppies

Traditional southern cornmeal dumplings get an update with a kick of smoky and spicy chipotle pepper. Addictive as a party snack or side dish! 2012 Recipe Contest “Praiseworthy” Recipe by Pamela V.

Ingredients

    Yield: 6-8 servings (about 24 Hush Puppies)

      HUSH PUPPIES
    • 2 cups Pamela's Cornbread & Muffin Mix
    • 1/4 cup sugar
    • 2 green onions-thinly sliced
    • 2 Chipotle peppers in Adobo-chopped
    • 1/4 cup honey
    • 2 eggs- lightly beaten
    • 1 TBSP milk
    • salt-to taste
    • Canola oil for frying
      DIPPING SAUCE/SPREAD
    • 2 TBSP butter-softened
    • 2 TBSP honey
Directions

    In a medium bowl, combine Pamela's Cornbread & Muffin Mix, sugar, scallions, and chipotle peppers. In a measuring cup with spout combine honey, eggs, and milk. Pour egg mixture into bowl with dry ingredients, stirring gently with a fork until thoroughly combined. Mixture should have the consistency of thick hummus. If too thick, add a splash of milk. If too thin, add a sprinkle of Cornbread & Muffin Mix.

    Fill heavy small saucepan with approximately 2 inches canola oil. Set over medium high heat, and heat to 315°. Using a mini ice cream scoop, and working in batches of 4, scoop small balls of cornmeal batter into hot oil. Turn occasionally using a metal slotted spoon, and cook until evenly golden-brown, about 2-3 minutes. Remove onto a paper-towel lined plate and sprinkle with salt. Repeat with remaining batter, making sure the oil temperature stays around 315 to 325°.

    Combine 2 tablespoons softened butter and 2 tablespoons honey for a dipping sauce and serve immediately with prepared hush puppies.

    Chef's Note: Deep frying at home doesn't have to be a major production - I literally made these in my tiniest sauce pan with about 1 cup of oil.

    © Pamela's Products, Inc.

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