Monday, October 1, 2012

Gluten Free Beer-Cheese Hush Puppies

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 Smile

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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:

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Gluten Free Beer- Cheese Hush Puppies

adapted from Better Homes and Gardens, October 2012 issue

You’ll need:

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

1 egg

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.

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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.

Serve warm!

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And if you’re a Southerner like me, serve them with butter!

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These hush puppies are just as good as I remembered! All that was missing was a big pot of crab legs.

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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.