Crook’s Corner’s Hushpuppies

Photo courtesy of Crook's Corner

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enough for a crowd! (recipe can be halved)

  • 12 eggs
  • 6¼ cups buttermilk
  • 3 tablespoons, plus ¼ teaspoon salt
  • ¾ cup chopped scallions
  • 21 finely chopped jalapeños, seeds are fine
  • 1½ cups melted butter
  • 9 cups grated sharp white cheddar cheese
  • 12 cups white cornmeal
  • Cocktail sauce or softened butter, for serving
  1. Whisk the eggs into the buttermilk in a large mixing bowl. Then whisk in the next four ingredients.
  2. Switching to a spatula, fold in the cheese and then the cornmeal. The result will be between batter and dough. Allow to rest, refrigerated, for half an hour.
  3. Drop walnut sized hushpuppies into 365 degree oil that is deep enough to float them. Cook for about minutes, until pretty and brown and cooked through. Drain on paper towels.

Note: At Crook’s Corner, we serve ours with our homemade cocktail sauce, but warm butter is good too.

  • from Executive Chef Bill Smith of Crook’s Corner in Chapel Hill, NC

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