Smoky Sweet Corn Hushpuppies with Spicy Honey Butter

Allergens

Milk, Egg, Corn

Ingredients

• 1 cup yellow cornmeal 1/2 cup all
• purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon smoked paprika 3/4 cup milk 1 large egg, beaten 2 cups fresh corn kernels (about 2
• 3 ears of corn) Vegetable oil, for frying Spicy Honey Butter: 1/2 cup unsalted butter, softened 2 tablespoons honey 1 teaspoon cayenne pepper 1/2 teaspoon smoked paprika

Instructions

1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, black pepper, and smoked paprika.
2. Stir in the milk and beaten egg until just combined. Fold in the fresh corn kernels.
3. In a deep frying pan or skillet, heat about 2 inches of vegetable oil to 350°F (175°C).
4. Use a small cookie scoop or tablespoon to drop batter into the hot oil, fry in batches if needed. Cook for 3 4 minutes on each side or until golden brown and cooked through. Remove from the oil with a slotted spoon and place on paper towels to drain.
5. To make the spicy honey butter, combine the softened butter, honey, cayenne pepper, and smoked paprika in a small bowl. Mix well and set aside.

Chef’s Insight

The secret to perfectly crispy hushpuppies is to make sure the oil is hot enough before frying and not overcrowding the pan.

Notes

For an extra smoky flavor, try using smoked cornmeal and adding a dash of liquid smoke to the batter.