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CARLA HALL Blackberry Hushpuppies

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1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon kosher salt
2 eggs (separated)
1/4 cup vegetable oil (plus more to fry)
1 teaspoon vanilla extract
1 1/4 cups buttermilk
1/2 cup blackberry jam
1 cup sugar
2 tablespoons cinnamon
2 teaspoons kosher salt

In a large cast iron skillet, add 2-3 inches of oil and heat to a temperature of 350ºF. Line a baking sheet with paper towels. Place a baking rack inside of a baking sheet.
In a large bowl, add the cornmeal, flour, baking powder, and Kosher salt. In another large bowl add the egg yolks, vegetable oil, vanilla extract and buttermilk and whisk to combine. Pour the buttermilk mixture into the cornmeal mixture and mix to combine.
In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites to stiff peaks. Working in batches, add the whipped whites to the cornmeal batter and gently fold to incorporate.
Using spoons or a 1/2 ounce ice cream scoop, scoop batter and place in oil and allow to fry for 3-4 minutes or until golden brown. Remove to paper-towel lined baking sheet to cool slightly. When cool enough to handle, toss in the cinnamon sugar dust and place on baking rack. Repeat with remaining batter.
Place blackberry jam in pastry bag fitted with a pastry tip. Using a skewer, poke a hole in each hushpuppy. Stick pastry tip into the center of the hush puppy and squeeze 1 teaspoon of jam into each. Serve.
For the Cinnamon Sugar Dust: in a baking dish add sugar, cinnamon and salt and mix to combine.
– To incorporate egg whites, start with one large spoonful and whisk to loosen up batter. Then, continue to fold to incorporate whites.
– Fill hushpuppies with your favorite jam, chocolate hazelnut spread or just serve plain!

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