Best Texas Peteandreg Hush Puppies W Cheddar Cheese And Bacon Recipes

Bacon Cheddar Jalapeño-Stuffed Hush Puppies Recipe by Tasty image

Provided by Betsy Carter

Yield 6 servings

Number Of Ingredients 16

8 oz cream cheese, room temperature
1 cup shredded cheddar cheese
2 jalapeñoes, seeded, minced
1 pack bacon, cooked, crumbled
1 ½ cups yellow cornmeal
½ cup all purpose flour
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
1 egg, beaten
1 yellow onion, grated
oil, to fry

Steps:

In a medium-sized bowl, add the cream cheese, cheddar cheese, jalapeños, and bacon, and use a hand mixer to blend until combined.
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.
In a bowl, add the cornmeal, flour, salt, pepper, baking powder, baking soda, sugar, and cayenne pepper, and whisk to combine.
In a separate bowl, add the buttermilk, egg, and onion, and stir until combined.
Slowly add the buttermilk mixture to the dry ingredients, whisking until just combined. Let rest at room temperature for 30 minutes.
Preheat a pot of oil to 350˚F (180˚C).
Dip the cream cheese balls into the batter, ensuring they are fully coated on all sides.
Add the hush puppies to the oil and fry until golden brown on all sides.
Transfer to a wire rack or paper towel lined-plate to drain.
Serve immediately.
Enjoy!

Nutrition Facts : Calories 422 calories, Carbohydrate 32 grams, Fat 26 grams, Fiber 2 grams, Protein 13 grams, Sugar 6 grams

Smoked Cheddar Hush Puppies image

Provided by Food Network Kitchen

Categories side-dish

Yield 4 servings

Number Of Ingredients 13

Steps:

Pour enough oil in a large Dutch oven to fill about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Line a plate with paper towels.
Combine the flour, cornmeal, sugar, baking powder and 3/4 teaspoon salt in a large bowl. Stir in the buttermilk, okra, Cheddar, corn, scallions and egg. Working in batches, carefully drop heaping tablespoons of the batter into the oil. Fry, turning, until golden, about 5 minutes. Drain on the prepared plate. Season with salt. Serve with honey mustard.