Bacon Pepper Jack Hush Puppies with Sweet Chili Dijon Sauce (carlsbadcravings)

Sweet Chili Dijon Sauce

1/2 c Asian sweet red chili sauce
1/4 c Dijon mustard
2 T honey
hot sauce to taste (opt)

Whisk ingredients together in a medium bowl and set aside.

Bacon Pepper Jack Hush Puppies

oil for frying

Dry Ingredients
1 1/2 c fine cornmeal
1 c flour
1 T baking powder
2 T sugar
1 t garlic powder
1 t salt
1/2 t ground cumin
1/4 t ground black pepper
1/8 t cayenne pepper
Wet ingredients
2 large eggs, lightly beaten
1 15 oz can creamed corn
2 T butter, melted
1/2 c cooked bacon, finely crumbled
1/2 c freshly grated Pepper Jack cheese
1/4 c green onions, thinly chopped

Heat oil to 350 F in a deep-fryer or Dutch oven. In a large bowl, whisk together Wet Ingredients. In a separate bowl, mix together Dry Ingredients. Pour Dry Ingredients into Wet ingredients and stir just until evenly combined. Chill for 5 min. Work with half of the mix at time and keep the other half in the refrigerator until you’re ready for it because it is easier to handle when slightly chilled. Drop batter by 1 1/2 t (or 1 heaping t) into the hot oil (it will be sticky!). Fry hush puppies in batches for 2 – 3 min or until golden, flipping them about halfway through. Be careful not to overcrowd the pan while frying so you will not have room to flip. Use tongs or a slotted spoon to transfer fried hush puppies to a paper towel lined baking sheet or serving platter. Hush puppies are best served hot but still delicious at room temp. You can also reheat in the microwave for about 45 seconds.

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