Honey Chipotle Hush Puppies

Honey Chipotle Hush Puppies

Honey Chipotle Hush Puppies





  • Hush Puppies (Yields: One 8-inch square pan)
  • 2 cups Pamela’s Cornbread Muffin Mix

  • 1/4 cup sugar

  • 2 green onions-thinly sliced

  • 2 Chipotle peppers in Adobo, chopped

  • 1/4 cup honey

  • 2 eggs, lightly beaten

  • 1 TBSP milk

  • salt-to taste

  • Canola oil for frying

  • Dipping Sauce/Spread
  • 2 TBSP butter-softened

  • 2 TBSP honey


  • Hush Puppies
  • In a medium bowl, combine Pamela’s Cornbread & Muffin Mix, sugar, scallions, and chipotle peppers
  • In a measuring cup with spout combine honey, eggs, and milk
  • Pour egg mixture into bowl with dry ingredients, stirring gently with a fork until thoroughly combined Mixture should have the consistency of thick hummus. If too thick, add a splash of milk. If too thin, add a sprinkle of Cornbread & Muffin Mix.
  • Fill heavy small saucepan with approximately 2 inches canola oil
  • Set over medium high heat, and heat to 315°
  • Using a mini ice cream scoop, and working in batches of 4, scoop small balls of cornmeal batter into hot oil. Turn occasionally using a metal slotted spoon, and cook until evenly golden-brown, about 2-3 minutes.
  • Remove onto a paper-towel lined plate and sprinkle with salt. Repeat with remaining batter, making sure the oil temperature stays around 315 to 325°.
  • Dipping Sauce/Spread:
  • Combine 2 tablespoons softened butter and 2 tablespoons honey for a dipping sauce and serve immediately with prepared hush puppies.


    Leave a Comment