Pepper Jack Hushpuppies

Serve these pepper Jack hushpuppies hot with jalapeño jelly or marmalade.

Recipe Ingredients:

1 1/2 cups yellow cornmeal, preferably stone-ground
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup Wisconsin Pepper Jack* Cheese, grated
1/3 cup green onion, minced
1/2 teaspoon hot pepper sauce
2 large eggs
1 cup buttermilk
Vegetable or peanut oil for deep frying
Jalapeño jelly or marmalade

Cooking Directions:

1. Mix together cornmeal, flour, salt, baking powder and baking soda. Stir in cheese, green onion and hot pepper sauce.
2. In small bowl, lightly mix eggs and buttermilk together. Add to cornmeal mixture and mix well.
3. Prepare heavy, deep saucepan, skillet or electric deep fryer. If using pan or skillet, pour in oil to depth of at least 2 inches. Follow instructions with deep fryer for oil depth. Heat oil to 360°F (180°C).
4. Drop in hushpuppies by tablespoonsfuls in batches. Do not crowd. Fry until puppies rise to surface and brown—about 2 to 3 minutes. Remove from fat and drain on paper towels.

Makes 20 servings.

*Jalapeño Jack or Habanero Jack can be used as well.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.