enough for a crowd! (recipe can be halved)
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
- Whisk the eggs into the buttermilk in a large mixing bowl. Then whisk in the next four ingredients.
- 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.
- Drop walnut sized hushpuppies into 365 degree oil that is deep enough to float them. Cook for about 2 to 3 minutes, until nicely browned 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.
Recipe ByBill Smith of Crook’s Corner in Chapel Hill, North Carolina