Hushpuppies are to Southerners what French fries are to, well, everyone. They’re crunchy fritters made with cornmeal and flour and—bonus points for this version—diced bacon and Tillamook Medium Cheddar. And when you add bacon and cheese to a Southern staple, that’s like stapling a staple! Right on.
"Hushpuppies are basically like a deep fried, cornmeal based batter. In the south they are often eaten with Seafood and Barbeque. You get a big basket of them at a lot of restaurants, prior to getting your dinner. They can be doused in vinegar or eaten straight up. This is just an embellished version of a classic southern side. You can try this one, or add your own additions to the batter. Choose your own adventure!" – Walt Alexander of Pine State Biscuits
1½ cups (7.3 oz) cornmeal
2¼ cups (10.1 oz) self-rising flour
2 teaspoons baking powder
1 teaspoon salt
Cayenne pepper to taste
3 large eggs, beaten
2 tablespoons (1 oz) canola oil
2½ cups (21 oz) buttermilk
3½ slices (3.5 oz) Tillamook Medium Cheddar Cheese, diced
7 pieces cooked bacon, diced
¼ cup chives, diced
1 tablespoon black pepper
1½ tablespoons sugar
Whisk together cornmeal, self-rising flour, baking powder, salt, and cayenne pepper in a bowl. In a separate bowl, combine and whisk together eggs, oil, and buttermilk. Slowly pour the dry mixture into the wet mixture. Once combined, slowly stir in the rest of the ingredients (diced cheese, cooked diced bacon, diced chives, black pepper, and sugar).
Use a small/medium size scoop to spoon batter and drop at close range in a deep fryer. If you don’t have a deep fryer, a deep cast iron kettle full of soy or canola oil at 350°F will also work. Cook for 7-8 minutes until dark brown (you’ll know if they are undercooked as the middle will not be hot). Serve hot right out of the fryer with your favorite vinegar, buffalo or hot sauce.