Put a little kick into your bread basket or starter menu by adding Wisconsin Pepper Jack and hot pepper sauce to traditional cornmeal hushpuppies.
1 1/2 cups yellow cornmeal, preferably stone-ground
1/2 cup 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
1 cup buttermilk
Vegetable or peanut oil for deep frying
Jalapeño jelly or marmalade
*Jalapeño Jack or Habanero Jack can be used as well.
Mix together cornmeal, flour, salt, baking powder and baking soda. Stir in cheese, green onion and hot pepper sauce. In small bowl, lightly mix eggs and buttermilk together. Add to cornmeal mixture and mix well.
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. Drop in hushpuppies by tablespoons-full in batches. Do not crowd. Fry until puppies rise to surface and brown—about 2-3 minutes. Remove from fat and drain on paper towels. While hot, serve with jalapeño jelly.