Hushpuppies with Creamy Cheese Centers

Name: Hushpuppies with Creamy Cheese Centers
Total time: 1800 s
Yield: 10 servings
Cuisine: American
Ingredients: 8 ounces extra sharp cheddar cheese, cut into pieces; 8 ounces havarti cheese, cut into pieces; 8 ounces marscapone cheese, at room temperature (;you can substitute cream cheese ); 1/2 teaspoon black pepper; 1/2 teaspoon hot sauce, such as franks red hot; FOR HUSHPUPPIES; 1 cup yellow cornmeal; 3/4 cup self rising flour; 1/4 cup shredded cheddar cheese; 1/2 teaspoon granulated sugar; 1/2 teaspoon cayenne pepper; 1/4 teaspoon granulated garlic; 1 shallot, finely minced; 1 small jalapeno, seeded snd finely minced; 2 green onions, chopped; 1 large egg, beaten; 1/2 cup buttermilk; canola oil for frying

fenway @Fenway

These cheese filled hushpuppies came about after my husband returned from a buisness trip to New Orleans and had hushpuppies stuffed with cheese. He loved the creamy cheese centers. These are simple to prepare but time consuming to fry. You can not crowd the pan or the cheese can leak out with the lowering of the oil. If cooked in very small batches they turn golden in minutes and can be set to drain on a wire rack over a foil lined baking oan. Then all fryed hushpuppies reheated just until hot for a crispy, slightly spicy crust with a melting creamy center!

Saved

Ingredients

30 mins

10 servings

8 ouncesextra sharp cheddar cheese, cut into pieces
8 ounceshavarti cheese, cut into pieces
8 ouncesmarscapone cheese, at room temperature (;you can substitute cream cheese )
1/2 teaspoonblack pepper
1/2 teaspoonhot sauce, such as franks red hot
FOR HUSHPUPPIES
1 cupyellow cornmeal
3/4 cupself rising flour
1/4 cupshredded cheddar cheese
1/2 teaspoongranulated sugar
1/2 teaspooncayenne pepper
1/4 teaspoongranulated garlic
1shallot, finely minced
1small jalapeno, seeded snd finely minced
2green onions, chopped
1large egg, beaten
1/2 cupbuttermilk
canola oil for frying

Saved

Steps

30 mins

1

MAKE CHEESE FILLING
2

Combine cheeses, hot sauce and pepper in food processor until smooth
3
4

Put in a bowl and cover and refrigerate until cold enough to form into balls, about 45 minutes
5

Form into small grape size balls and freeze until teady to use being sure they are fully frozen.
6

MAKE HUSHPUPPIES
7

Heat the canola oil in a deep pan or dutch oven, filling just 1/2 full to 375
8

Combine all hushpuppie ingredients in a bowl to make a thick batter
9

Drop 3 to 4 frozen cheese balls into batter to coat with batter
10

Drop into hot oil with a spoon, fry only 3 or 4 at a time. Overcrowding will lower the oil temp and not keep the cheese inside. Remove to rack over a baking pan as done, continuing until all cheese balls are cooked. To rewarm all of them place rack and foil lined baking pan in a preheated 350 oven just until hot, 5 or so minutes
11

Drain on paper towels
12

Serve with your choice of dipping sauces. We used my spicy ranch dip and my creamy mustard sauce, both in my profile and in search

Saved

Cooksnaps

Saved

fenway @Fenway

on February 15, 2016 01:02

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.