Hushpuppies + Honey Butter
Best Product for Hushpuppies + Honey Butter
A Masterclass in Simplicity
Recipe Notes
Treat your loved ones to warm, golden hushpuppies that are as fun to make as they are to eat. For the best airy crunch, use fine-ground cornmeal and fridge-cold buttermilk. A sturdy Dutch oven will help you keep the oil temperature steady for that beautiful amber finish. Best served hot with plenty of sweet honey butter, these crispy bites are the ultimate comfort food for sharing around your kitchen table.
Ingredients
Hushpuppies
-
1 1/2 CUPS (7 OUNCES) FINE STONE-GROUND YELLOW CORNMEAL, SUCH AS GEECHIE BOY MILL
-
2/3 CUP ALL-PURPOSE FLOUR
-
1 TEASPOON BAKING SODA
-
2 TEASPOONS BAKING POWDER
-
PINCH (1/8 TEASPOON) CAYENNE
-
2 TEASPOONS COARSE KOSHER SALT
-
2 TABLESPOONS SUGAR
-
4 TABLESPOONS FROZEN UNSALTED BUTTER
-
1/4 CUP FINELY DICED JALAPENO
-
1 EGG
-
1 1/2 CUPS COLD BUTTERMILK
-
6 CUPS PEANUT OIL, OR CANOLA OIL, FOR FRYING
honey Butter
-
1 STICK UNSALTED BUTTER, SOFTENED AT ROOM TEMPERATURE
-
1 TABLESPOON HONEY
-
½ TEASPOON KOSHER SALT
Instructions
-
In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, cayenne, salt and sugar.
​
-
Using a box grater, grate the frozen butter directly into the bowl of dry ingredients. Add jalapeno and fold to combine.
​
-
In a separate bowl, whisk together buttermilk and egg. Gently fold into the dry ingredients, careful not to overmix.
​
-
Add oil to Dutch Oven and heat over medium until a thermometer reaches 350ËšF.
​
-
Using two spoons or a small ice cream scoop, carefully drop hushpuppies into hot oil by the heaping tablespoon. Fry until deep golden brown in color, turning frequently, about 90 seconds. Season with salt and serve immediately with softened Honey Butter.
​
Honey Butter
-
In a small bowl, stir together softened butter, honey, and salt. Serve at room temperature.