
Snacks
Bacon Hushpuppies with Maple-Dijon Cream Cheese Spread
Ready to get decadent? Spread a bit of Maple-Dijon Cream Cheese on these Bacon Hushpuppies for a show-stopping Southern-style appetizer.

Servings
24 fritters
Level
Medium
Bacon Hushpuppies
- 4 small shallots, finely chopped
- 4 strips bacon, finely chopped
- ¾ cup all-purpose flour
- ¾ cup fine-grind cornmeal
- 2 teaspoons sugar
- 1½ teaspoons baking powder
- 1½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 4 Tablespoons Challenge Unsalted Butter, chilled and grated or diced into pea sized pieces
- 1 large egg, beaten to blend
- 1½ cups buttermilk
- 8 cups vegetable oil (for frying)
Maple-Dijon Cream Cheese Spread
- 8 ounces Challenge Cream Cheese, room temperature
- 3 Tablespoons heavy cream
- 1 Tablespoon grain-dijon mustard
- 1 Tablespoon maple syrup
- 2 teaspoons Worcestershire sauce
- 2 teaspoons onion powder
- 1 teaspoon sea salt
- 2 Tablespoons minced chives (for garnish)
Bacon Hushpuppies
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1In a saucepan, saute shallot and bacon until shallot is translucent and bacon is cooked. Set aside.
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2Whisk dry ingredients in a large bowl to combine. Add butter and work in with a cold fork until mixture resembles coarse meal.
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3Make a well in the center of flour mixture and add egg and buttermilk, gradually incorporating into a smooth batter. Add shallot and bacon and mix just until combined.
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4Halfway fill a large heavy saucepan with oil. Using a candy or deep-fry thermometer, heat oil over medium-high until thermometer registers 350°.
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5In batches, carefully drop 1-tablespoon balls of batter into oil and fry, turning often and adjusting heat to maintain temperature, until hushpuppies are puffed and deep golden, about 2 minutes. Transfer to paper towels to drain.
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6Serve with Maple Dijon Spread.
Maple-Dijon Cream Cheese Spread
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1In a food processor mix all the ingredients except the chives until completely combined.
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2Serve in a dipping bowl, garnished with minced chives.