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Used in this video:

Blue and Red enamel bowls
and 12" Lodge Dutch oven
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Green Chile Chipotle Relish: https://kentrollins.com/shop1/'>https://kentrollins.com/shop1/


Kent's Savory Hush Puppy Recipe

1 cup yellow cornmeal
¼ cup of flour
1 ½ tsp baking powder
½ tsp salt
1 egg beaten
¾ cup whole milk
1 small onion, diced
4 sweet peppers, diced
2 jalepenos, diced

In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk in the egg and milk. Stir in the onion, peppers and jalapenos.

With floured hands, pinch off the dough and form into about 2 ½ x ½inch cylinders.

In a deep cast iron skillet or Dutch oven, heat the oil to 350 365°. Drop the batter into the oil. Fry for about 2 to 21/2 minutes or until golden brown rotating. Drain on paper towels. Serve warm. Makes 15 17.


Shannon's Sweet Hush Puppy Recipe

½ cup minced sweet yellow Vidalia onion
1 tablespoon butter
1 cup allpurpose flour
1 cup yellow cornmeal
¼ cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 large egg
½ cup milk
2 tablespoons honey
Fry oil

In a skillet, melt the butter. Stir in the onion and cook over medium heat until the onions become tender, about 8 minutes.

Meanwhile, in a medium bowl, mix together the flour, cornmeal, sugar, baking powder and salt. Set aside.

In a separate bowl, whisk together the egg, milk and honey.

Toss the cooked onions into the dry flour mixture. Slowly stir in the milk mixture just until combined. Don’t over stir.

Fill a saucepan about 1 ½ to 2inches deep with the fry oil. Heat over mediumhigh heat to 350 degrees F.

With your hands, form the dough into about 1inch sized balls. Add a little flour to your hands if needed to prevent sticking. Add to the oil and fry until all sides are a rich golden brown, rotating frequently.

Cool on a wire rack. Serve warm or at room temperature. Makes about 2 dozen hush puppies
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