Indian Corn of the Americas
Mark Miller
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Emeril's Cheddar Cheese Hush Puppies

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Friday, November 10, 2006

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Cheddar Cheese Hush Puppies


Prime Time Emeril: More TV Dinners from America's Favorite Chef
(Now at a BARGAIN price!)
by Emeril Lagasse, 2001, HarperInformation

“In the South, where hush puppies were supposedly created, old-timers will tell you that these delicious bite-sized treats were thrown to howling puppies to make them hush. All I've got to say is, "Lucky dogs!" While the traditional version is made with corn meal, I sometimes throw in fresh corn kernels to give them an extra crunch. I've taken these to the next level by adding cheddar cheese, onions, and jalapeños. Try these with hamburgers, fried fish, or fried chicken.”

1 1/2 cups yellow cornmeal
1/2 cup bleached all-purpose flour
2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3 ounces grated sharp Cheddar cheese (about 3/4 cup)
1/4 cup minced yellow onions
1 1/2 teaspoons minced jalapeños
1 1/2 tablespoons hot sauce
2 large eggs
1/2 cup buttermilk
Vegetable oil for deep-frying
2 tablespoons Emeril’s Essence, (optional)

Mix the cornmeal, flour, salt, baking powder, and baking soda in a large mixing bowl. Add the cheese, onions, jalapeños, and hot sauce and mix well. Add the eggs, buttermilk, and 1/2 cup water. Mix well.
Pour enough oil to come halfway up the sides of a large heavy pot or electric deep fryer and heat over high heat to 360°F. In batches, without crowding, drop tablespoons of the batter into the hot oil. Deep-fry on all sides until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain.   Sprinkle with the Essence if you wish, and serve hot.   Makes 18

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Commander's Palace Hush Puppies

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