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Jalapeno and Bacon Hushpuppies with a Chipotle Dip


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  • 1/2 lb Bacon – cooked and crumbled
  • 2 Jalapeno –seeded and finely minced
  • 1 cup yellow cornmeal
  • 3/4 cup self-rising flour
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 1/2 small onion, grated
  • 1/4 cup chives, chopped
  • 2 cups Daisy Sour Cream, divided
  • 1 egg, beaten
  • 1/2 cup cheddar cheese, grated
  • 1/4 cup chipotle tobasco
  • 1 lime, juice and zest
  • Peanut oil, for frying


Servings 8


Step 1

Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.

In bowl, combine bacon, jalapeno, cornmeal, flour, cayenne, paprika, onion, chives 1 cup sour cream, egg and cheese. Mix well to combine. Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each. Remove from the oil to paper towels to drain and season immediately with salt and pepper Transfer to a serving platter or bowl and serve with the dip.

For the dip – combine remaining cup of sour cream, chipotle toabsco and lime juice and zest. Mix well to combine

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