With family roots, hailing from as far away as Mexico, the Philippines and even Sweden, Cattleman’s Pit Master Christian Huerta, born in San Diego, California, but who now makes...
Meet Christian Huerta, Cattleman’s Pit Master
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Great Recipes
To Cook And Enjoy In Your Own Home
Servings
6
Ready In:
30 Minutes
Prep Time:
15 Minutes
Good For:
Barbecue, Starch Side Dish, Snacks
Hushpuppies with Bacon, Sweet Corn and Onions
Ingredients
¾ cup Yellow Corn Meal
1 cup All Purpose Flour
2 teaspoons Baking Powder
2 extra large Eggs
1 cup Milk
6 strips Bacon, Cut in ½” Pieces
½ cup Sweet Onions, Diced ¼”
½ cup Cut Corn Kernels (Fresh Preferred)
¼ cup Red Bell Pepper, Diced ¼”
½ teaspoon Salt
¼ teaspoon Ground Black Pepper
1 tablespoon Dry Parsley Flakes
2 cups Vegetable Oil (for frying)
Step 1
Begin by frying the bacon until crisp. Save both the fried bacon and the grease.
Step 2
In a large mixing bowl, mix together all the ingredients except for the 2 cups of vegetable oil. The batter should include both the bacon and its grease. The batter should have the consistency of a very thick pancake batter. Adjust the mixture with additional corn meal or milk if needed.
Step 3
In a sauce pot or skillet with a high edge, heat vegetable oil to 35O F.
Step 4
When the oil is sufficiently hot, carefully drop 2 tablespoon size portions of the batter into the hot oil being careful to space them a couple inches away from one another.
Step 5
Depending on the depth of your oil, the hushpuppies will quickly float to the surface and you will need to turn them over occasionally to ensure that they medium brown and cook evenly. If the oil is shallow, turning the hushpuppies over like a pancake will also do.
Step 6
Fry the hushpuppies approximately 3 minutes on each side. You can test for doneness by carefully removing one hushpuppy from the hot oil and cutting it open to check for doneness. It should be firm and solid with no uncooked batter at its center.
Step 7
When the hushpuppies are fully cooked, carefully remove them from the hot oil and drain on absorbent paper towels for 1 minute.
Step 8
Serve warm.
Step 1
Begin by frying the bacon until crisp. Save both the fried bacon and the grease.
Step 2
In a large mixing bowl, mix together all the ingredients except for the 2 cups of vegetable oil. The batter should include both the bacon and its grease. The batter should have the consistency of a very thick pancake batter. Adjust the mixture with additional corn meal or milk if needed.
Step 3
In a sauce pot or skillet with a high edge, heat vegetable oil to 35O F.
Step 4
When the oil is sufficiently hot, carefully drop 2 tablespoon size portions of the batter into the hot oil being careful to space them a couple inches away from one another.
Step 5
Depending on the depth of your oil, the hushpuppies will quickly float to the surface and you will need to turn them over occasionally to ensure that they medium brown and cook evenly. If the oil is shallow, turning the hushpuppies over like a pancake will also do.
Step 6
Fry the hushpuppies approximately 3 minutes on each side. You can test for doneness by carefully removing one hushpuppy from the hot oil and cutting it open to check for doneness. It should be firm and solid with no uncooked batter at its center.
Step 7
When the hushpuppies are fully cooked, carefully remove them from the hot oil and drain on absorbent paper towels for 1 minute.
Step 8
Serve warm.
A Little Story About This Dish…
A Southern favorite, Hushpuppies beginnings go back before the Civil War but its name came from the simple batter of corn meal, fried in whatever fat was left over from the day’s campfire meal and fed to the “hounds” to keep them from howling.
Today, Hushpuppies are not only synonymous with Southern cooking but with barbecue as they are a great bread accompaniment in the same way as is cornbread.
Just as it was well over a century ago, this recipe can be adapted to accept nearly any left-over chopped vegetable or meat that you may have in the fridge.
Key Ingredients:
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