Have you ever had a hushpuppy? Sadly, my first was just two years ago. They were so good (Justin Timberlake totally rocks the southern bar food) that I wished I had ordered another plate of them for my meal. And then, I wished I had been eating them for the 25 years prior to not have missed out on this crispy, cakey, savory, delicious, bite-sized ball of all things that are tasty and tantalizing…
Okay, so clearly I’m drooling over these at the moment. Again after having them two years ago for the first time, I decided to wait until two years later to try my hand in making them. Seriously…what took me so long?!
These were seriously amazing, for the two of us, about 24 of them is just too much. I left the uneaten bowl (that’s right, we ate half) on the table for picking and I noticed they were disappearing and my handsome man began complaining about how full he was. I have to admit, it’s a real ego booster to have him around. 🙂
Do I seem like I’m in a good mood? Well, I just got some great news! It’s too soon to tell you all yet but as soon as I’ve gotten everything settled you will be the first to know (well maybe like 3rd or 4th). Good things are in store for the near future!
Let’s start celebrating with this cornbread ball filled with crab, cheddar, jalapenos & bacon powder (that’s right, I said it!).
adapted from Paula Deen
oil, for frying
1 cup yellow cornmeal
1 cup all-purpose flour
3 tablespoons chopped fresh chives
1 tablespoon baking powder
1 tablespoon salt
1 teaspoon garlic powder
2 teaspoons bacon powder
2 large eggs, lightly beaten
1/2 cup milk
1/2 tablespoon vinegar
1/2 cup cream cheese
1/2 cup shredded cheddar cheese
2 jalapenos, deseeded, chopped
1 1/2 cups fresh crabmeat
In a depp fryer or large pot, heat oil to 350 degrees F.
In a large bowl, combine cornmeal, flour, chives, baking powder, salt, garlic powder, and bacon powder.
In a small bowl, combine eggs, milk, vinegar and cream cheese. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in jalapeno, cheddar cheese, and crabmeat.
Drop by tablespoonfuls of hushpuppy mixture into hot oil, and fry until golden brown. Drain on paper towels.