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.


24 fritters



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

  • 1
    In a saucepan, saute shallot and bacon until shallot is translucent and bacon is cooked. Set aside.
  • 2
    Whisk dry ingredients in a large bowl to combine. Add butter and work in with a cold fork until mixture resembles coarse meal.
  • 3
    Make 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.
  • 4
    Halfway fill a large heavy saucepan with oil. Using a candy or deep-fry thermometer, heat oil over medium-high until thermometer registers 350°.
  • 5
    In 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.
  • 6
    Serve with Maple Dijon Spread.

Maple-Dijon Cream Cheese Spread

  • 1
    In a food processor mix all the ingredients except the chives until completely combined.
  • 2
    Serve in a dipping bowl, garnished with minced chives.

Recipe By

The Larder Meat Co.

Jensen is a chef, husband, father, outdoorsman, and entrepreneur. He believes in the power of linking land and food as a means of strengthening a community. So with his wife, Grace, he started the Larder Meat Co. to provide direct access to healthy, ethically raised meat.