Bacon and Smoked Cheddar Hushpuppies

by Chef

Serves: Makes 18 one-ounce scoopsPrep Time: 10-15 minutesCook Time: 10 minutes


For the hushpuppies:

  • 1 cup yellow cornmeal
  • 3/4 cup corn flour
  • 1/2 cup all-purpose flour
  • 4 teaspoons granulated sugar
  • 1 teaspoon double-acting baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Pinch cayenne pepper
  • 1/2 cup yellow onion, diced small
  • 1/2 red sweet pepper, finely diced
  • 1 teaspoon finely diced jalapeño, seeds removed
  • 1 large egg
  • 2 teaspoons bacon fat, strained
  • 6 slices smoked bacon cooked till crisp, chopped fine
  • 1 cup buttermilk
  • 1 cup grated smoked cheddar
  • Oil for frying


For the hushpuppies: Preheat frying oil to 360°F. In a medium-size mixing bowl, combine measured dry ingredients, using a balloon whisk to blend ingredients thoroughly. Make a well in the center. Add chopped onions, red sweet pepper, jalapeño, egg, bacon fat, chopped bacon, buttermilk and cheddar. Blend to make a stiff batter. Batter should easily fall from the scoop.

Use a 1-ounce scoop to portion batter and carefully release each hushpuppy into the hot oil, one at a time. Fry 3 1/2 minutes or until deep golden brown and floats. Place on paper towel to drain. Let rest for 5 minutes before serving.