Pimento Cheese Stuffed Hush Puppies
A masterchef-level snack featuring a gooey pimento cheese center inside a cornmeal crust.
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Ingredients
- 2 cups extra-sharp cheddar cheese, finely shredded
- 4 ounces cream cheese, softened
- 1/2 cup diced pimentos, drained and patted dry
- 1 1/2 cups yellow cornmeal, stone-ground
- 1/2 cup all-purpose flour
- 1 cup buttermilk
- 1 large egg, lightly beaten
- 1 tablespoon baking powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons grated sweet onion
- 1 teaspoon kosher salt
- 1 quart peanut oil for deep frying
Instructions
- 1
Prepare the pimento cheese by mixing the cheddar, cream cheese, and pimentos until smooth; roll into 1/2-inch spheres and freeze for 45 minutes until solid.
- 2
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and cayenne pepper to ensure even distribution of leavening agents.
- 3
In a separate vessel, combine the buttermilk, beaten egg, and grated onion, then fold into the dry ingredients until just moistened.
- 4
Heat the peanut oil in a heavy-bottomed Dutch oven to exactly 365 degrees Fahrenheit, using a candy thermometer to monitor stability.
- 5
Working quickly, take a frozen pimento cheese sphere and encase it in approximately 1.5 tablespoons of the cornmeal batter, ensuring no cheese is exposed.
- 6
Carefully drop the stuffed balls into the hot oil in batches of four to avoid dropping the oil temperature significantly.
- 7
Fry for 3 to 4 minutes, rotating occasionally, until the exterior is a deep golden brown and the cheese core has reached a molten state.
- 8
Drain on a wire rack over paper towels and season with a final pinch of salt while hot; serve immediately for the best texture.
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