Not Your Momma's Hushpuppies

Finally!

I meant to share this sooner.

Sorry to those of you who've been waiting & wanting ;)

Trust me, you will invent a reason to stir up a batch of these crispy balls of deliciousness!

I grew up eating homemade hushpuppies {thus the name of the recipe}.

Dad loved to fish ... me too, actually.

He'd come home from work, hook the boat up to the truck & off we'd go to Westwood Lake.

After a nice catch, we'd head home where the fish would be cleaned & fried.

With almost every fish fry, there'd be homemade hushpuppies.

And, I've made them just like my mom did for years ... until a few weeks ago.

James & a buddy had a fishing trip & caught a whole less of 'em ...

& we had a fish fry!

{read all about it here}

I was feeling a bit 'spicy' in the kitchen & decided to bump up my usual hushpuppy recipe a notch ...

or three!

The outcome ... well, let's just say I've made these a time or two already!

Here's your ingredients:

2 cups self-rising corn meal

1 cup self-rising flour

pinch of salt & pepper

smidge of cayanne pepper & smoked paprika

1 Tbsp. minced garlic

1 small onion, diced

1 small jalapeno pepper, seeded & finely diced

1 c. cheddar cheese, shredded

1 15 oz can cream-style corn

1 egg

water to just bind the ingredients {a thick consistency}

Mix all dry ingredients together.

Add all remaining ingredients, stirring with a spoon.

Add in water, a small amount at a time.

You do not want a watery, thin mixture.

Stir together til just incorporated, but avoid over-mixing.

Drop small golf ball size hushpuppies into hot oil & fry 3-4 minutes, 

or until cooked through & golden brown.

* Tip:  use small cookie scooper to keep the hushpuppies all the same size.