This all started this past Friday, when I opened the latest issue of Better Homes and Gardens magazine (October edition) and saw these:
staring back at me.
Seriously. How good do those look?!
I can’t remember the last time I ate a hush puppy. At least four years for sure, since I’ve been gluten free for a little over four, but I can’t even remember the last time.
When Parrish and I went out to run errands on Saturday, I couldn’t stop thinking about that article! I was planning a kale salad for Saturday night’s supper…but wouldn’t hush puppies go perfectly with that?!
No? Yes! As it turns out, hush puppies go with everything
The recipe in this month’s issue of BHG calls for yellow cornmeal. I know there is gluten free cornmeal out there, but I couldn’t find any at Target. So if you want to make authentic BHG hush puppies, grab this months issue and some gluten free cornmeal! I changed the recipe quite a bit. The stars of my recipe:
Gluten Free Beer- Cheese Hush Puppies
adapted from Better Homes and Gardens, October 2012 issue
1 cup gluten free cornbread mix (I used Bob’s Red Mill Gluten Free)
1/2 cup gluten free all purpose flour (I used Gluten Free Pantry)
1/2 cup shredded pepper jack cheese (I used Cabot Cheese)
1/3 cup red onion, finely chopped
1/3 cup red pepper, finely chopped
2/3 cup gluten free beer (I used Redbridge)
Canola Oil for frying
In a large bowl, mix together the cornbread mix, gluten free flour, cheese, onion, and red pepper. Mix to combine well. In a separate bowl, whisk together the egg and beer. Add this liquid mixture to the cornbread mix dry mix bowl. Using a wooden spoon, stir lightly just until combined and well moistened to form a batter.
Let your batter sit while you heat 2 inches of canola oil in a large pot. Heat the oil over medium heat. Let your oil get good and hot. Test your oil by dropping in a tiny bit of batter. When it bubbles around the batter – you’re ready.
Using a tablespoon, scoop up a tablespoon of batter. Using your finger, lift under and around the batter sitting in the tablespoon to make it easier to drop the batter in the oil. Cook 3-4 hush puppies at a time, for 6 minutes total – 3 minutes per side.
After cooking, drain on a paper towel. Keep them warm in a 200 degree oven until all your batches are finished.
And if you’re a Southerner like me, serve them with butter!
These hush puppies are just as good as I remembered! All that was missing was a big pot of crab legs.
Crunchy on the outside – Creamy on the inside with some pepper and onion crunch! Next time I’m going to add a bit more cheese, maybe 1/4 cup and see if the batter will still hold.
ALSO – I LOVED this month’s issue of BHG. Seriously. I could live in that magazine.
Happy Monday and Happy October! I have FIVE papers due this week?! (Seriously. The life of an English major who’s cramming it all in to one semester)
I hope you guys have a great day! I’m headed to Wilmington for the week….say it with me: I will not eat chips on my drive. I will not eat chips on my drive.