Pimento Cheese Hush Puppies

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  • Cook time icon 30 minutes Prep | 15 minutes Cooking
  • Servings icon 10-20 Servings
Pimento Cheese Hush Puppies

Hush Puppy Base and Pimento Cheese

  • 2 scallions, finely minced
  • 1 cup all-purpose flour
  • 1 cup fine cornmeal
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. kosher salt
  • 2 Tbsp. honey
  • ½ cup buttermilk
  • 1 egg
  • 1 tsp. chopped garlic
  • ½ cup Duke’s Mayonnaise
  • 2 Tbsp. dill pickle juice
  • 2 tsp. Dijon mustard
  • 1 tsp. hot sauce
  • 1 tsp. kosher salt
  • ½ tsp. cracked black pepper
  • 1 lb. grated cheddar cheese
  • 4 oz. pimento, chopped

Comeback Sauce

  • 1 cup Duke's Mayonnaise
  • ¼ cup canola oil
  • ¼ cup sambal (garlic-chili sauce)
  • ¼ cup ketchup
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. Dijon mustard
  • ¾ tsp. fresh black pepper
  • 1 Tbsp. hot sauce
  • 1 tsp. smoked paprika
  • 1 small Vidalia onion, finely grated, with juice
  • 1 clove garlic, minced

Preparation

1. For the hush puppy base, combine scallions, flour, cornmeal, baking soda, baking powder, and 2 tsp. kosher salt in a large bowl. Combine honey, buttermilk, and egg in a small bowl, then stir into dry mix until fully incorporated.

2. For the pimento cheese, combine the garlic, Duke’s Mayonnaise, pickle juice, mustard, hot sauce, salt, and pepper in a large bowl to make a paste. Fold in cheese and pimento until fully incorporated.

3. For the comeback sauce, puree all ingredients in a food processor until smooth.

4. For the hush puppy assembly and preparation, pour 3 inches of canola oil into a deep skillet (or enough to cover the hush puppies as they fry). Heat to 350°F. In a large bowl, mix pimento cheese into hush puppy base using a whisk. The mixture should be scoopable and hold its shape. If the batter is too thick, stir in a little buttermilk. If it’s too thin, add cornmeal to thicken. Drop mixture by tablespoons into the hot oil and fry until golden brown and crisp on the outside, 2 to 3 minutes. Serve warm with comeback sauce.

 

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