This past weekend was Master’s Weekend, that magical spring weekend where southern women are forced to watch golf on television and we’re half okay with it because the azaleas are so pretty, we have a mint julep, and pimento cheese sandwiches. There really is nothing quite like it. But after the pimento cheese sandwiches have been devoured, what are you to do with the leftovers? Well, I decided to combine two of my favorite things: hush puppies and pimento cheese.
…Y’all. These are soo good. I used jalepeno pimento cheese for a little spice, but if you like them sweeter just use your normal pimento cheese recipe.
Pimento Cheese Hush Puppies
1½ cups self-rising cornmeal
½ cup self-rising flour
½ cup buttermilk
1 egg, lightly beaten
1 cup Jalapeno Pimento Cheese Spread
Pour 3-4 inches of oil into the bottom of a heavy bottom pot or dutch oven. Heat the oil to medium high heat until the oil reaches 350 degrees.
Tip – it is very important when making hushpuppies to wait until the oil reaches the desired temperature. If the oil isn’t hot enough, the hushpuppies will be super dry. Likewise, if it is too hot the outside will cook too quickly and the inside will not be done.
In a bowl, stir together the cornmeal, flour, and garlic salt. Once the dry ingredients are mixed well, add the buttermilk and the egg. Add the pimento cheese and mix well.
Once the oil is heated, drop heaping tablespoons of mixture into the oil. Fry until golden brown on all sides, flipping as necessary. This should take about 5-6 minutes.
Once the hush puppies are cooked, drain them on paper towels and serve immediately.