Name: Hoppy Hush Puppies
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 1 1/2 dozen
Ingredients: 1 (8.5 ounce) package cornbread mix; 1 Anaheim pepper, roasted, peeled, seeded and diced; 1 serrano pepper, roasted, seeded, peeled and diced; 1/2 cup grilled or roasted fresh corn kernels; 1 egg, slightly beaten; 1/2 cup pilsner-style beer, room temperature; 1/4 cup grated pepper jack cheese; 1 quart corn oil, for frying; 1 teaspoon sea salt; Agave Butter, recipe follows; 1/2 cup unsalted butter, softened; 1/8 teaspoon sea salt; 1/4 teaspoon lime zest; 1/8 teaspoon cayenne pepper; 1/8 teaspoon ground cinnamon; 1/3 cup agave syrup

Directions

Watch how to make this recipe.

Preheat the oven to 300 degrees F.
In a medium bowl, add the cornbread mix, peppers, corn kernels, the egg, beer and cheese. Stir with a fork to just combine and let sit for 7 minutes.
Heat the oil, (3 to 4 inches deep), in a heavy pan or Dutch oven to 365 degrees F.
Using 2 large soupspoons, drop the mixture, in batches into the hot oil and cook for 3 to 4 minutes. Carefully turn and cook for an additional 2 to 3 minutes. Remove to a wire rack lined baking sheet. Sprinkle with salt when still hot. Put the baking sheet in a warm oven, if not serving right away, or serve immediately with Spicy Agave Butter.

Spicy Agave Butter:

In a small bowl, add the butter and mix with a fork until light and fluffy. Stir in the spices and the agave syrup. Stir well to combine and refrigerate until firm, about 20 minutes.

On Tonight

Hoppy Hush Puppies

Spicy Agave Butter:

Spicy Agave Butter:

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