Goat Cheese Hushpuppies

When my little brother Jonny got married a couple years ago, one of the appetizers was goat cheese hushpuppies stuffed with short ribs.

Drool just about shorted out my keyboard.

Goat Cheese Hushpuppies

Oh wait, let me back up. The wedding was in Asheville, North Carolina, near my sister-in-law Natalie’s hometown.

I had never been to that part of the country, and it was my very first experience with hushpuppies. Lets say it was favorable. Lets say obsessed.

Goat Cheese Hushpuppies

I am not totally sure how to explain hushpuppies for anyone who hasn’t had them. I guess it is like fried cornbread? But moister. And these, filled with goat cheese and cream cheese are super moist on the inside and crispy and golden on the outside.

Natalie was kind enough to come over and show me how to make these:

In a large bowl, combine the dry ingredients with a whisk.

In a small bowl, beat together the paprika, egg and buttermilk until smooth.

Whisk the wet ingredients into the dry ingredients.

Rosemary Cornbread with Goat Cheese Butter

In a separate bowl combine the goat rest of the ingredients until you have a soft cheese mixture. Beat the cheese mixture into the batter until well combined

Goat Cheese Hushpuppies

Bring a large heavy pot of oil up to 350 degrees.

Using a 1 ½ inch scoop, scoop and gently drop the batter into the hot oil. (Only do a few at a time, so they don’t lower the oil temperature.)

Goat Cheese Hushpuppies

Goat Cheese Hushpuppies

Fry the batter for about 3 minutes until they are fluffy and golden.

Goat Cheese Hushpuppies

Transfer to a sheetpan lined with paper towels and immediately sprinkle with kosher salt.

Goat Cheese Hushpuppies

The outside should be crispy and golden brown and the very inside should still be a little molten goat cheesy.

Goat Cheese Hushpuppies

Recipe: Goat Cheese Hushpuppies

Summary: makes 2 dozen

Ingredients

  • Goat Cheese Hushpuppies, makes 2 dozen
  • -1/2 cups cornmeal
  • -1 1/4 cups flour
  • -1/2 teaspoon baking powder
  • -¼ teaspoon baking soda
  • -1 teaspoon salt
  • -2 teaspoons rosemary, minced
  • -1/2 teaspoon red pepper flakes
  • -1 teaspoon smoked paprika
  • -1 egg
  • -1/2 cups buttermilk
  • -5 tablespoons chives
  • -6 ounces goat cheese
  • -4 ounces cream cheese
  • -½ Fresno red chili, minced (you could also use jalapeno)
  • -1 teaspoon of salt

Instructions

  1. 1. In a large bowl, combine the dry ingredients with a whisk.
  2. 2. In a small bowl, beat together an egg and the buttermilk until smooth.
  3. 3. Whisk the wet ingredients into the dry ingredients.
  4. 4. In a separate bowl combine the goat rest of the ingredients until you have a soft cheese mixture.
  5. 5. Beat the cheese mixture into the batter until well combined
  6. 6. Bring a large heavy pot of oil up to 350 degrees.
  7. 7. Using a 1 ½ inch scoop, scoop and gently drop the batter into the hot oil. (Only do a few at a time, so they don’t lower the oil temperature.) Fry the batter for about 3 minutes until they are fluffy and golden.
  8. 8. Transfer to a sheetpan lined with paper towels and immediately sprinkle with kosher salt.
  9. 9. The outside should be crispy and golden brown and the very inside should still be a little molten goat cheesy.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Print Recipe  

Goat Cheese Hushpuppies

When my little brother Jonny got married a couple years ago, one of the appetizers was goat cheese hushpuppies stuffed with short ribs.

Drool just about shorted out my keyboard.

Goat Cheese Hushpuppies

Oh wait, let me back up. The wedding was in Asheville, North Carolina, near my sister-in-law Natalie’s hometown.

I had never been to that part of the country, and it was my very first experience with hushpuppies. Lets say it was favorable. Lets say obsessed.

Goat Cheese Hushpuppies

I am not totally sure how to explain hushpuppies for anyone who hasn’t had them. I guess it is like fried cornbread? But moister. And these, filled with goat cheese and cream cheese are super moist on the inside and crispy and golden on the outside.

Natalie was kind enough to come over and show me how to make these:

In a large bowl, combine the dry ingredients with a whisk.

In a small bowl, beat together the paprika, egg and buttermilk until smooth.

Whisk the wet ingredients into the dry ingredients.

Rosemary Cornbread with Goat Cheese Butter

In a separate bowl combine the goat rest of the ingredients until you have a soft cheese mixture. Beat the cheese mixture into the batter until well combined

Goat Cheese Hushpuppies

Bring a large heavy pot of oil up to 350 degrees.

Using a 1 ½ inch scoop, scoop and gently drop the batter into the hot oil. (Only do a few at a time, so they don’t lower the oil temperature.)

Goat Cheese Hushpuppies

Goat Cheese Hushpuppies

Fry the batter for about 3 minutes until they are fluffy and golden.

Goat Cheese Hushpuppies

Transfer to a sheetpan lined with paper towels and immediately sprinkle with kosher salt.

Goat Cheese Hushpuppies

The outside should be crispy and golden brown and the very inside should still be a little molten goat cheesy.

Goat Cheese Hushpuppies

Recipe: Goat Cheese Hushpuppies

Summary: makes 2 dozen

Ingredients

  • Goat Cheese Hushpuppies, makes 2 dozen
  • -1/2 cups cornmeal
  • -1 1/4 cups flour
  • -1/2 teaspoon baking powder
  • -¼ teaspoon baking soda
  • -1 teaspoon salt
  • -2 teaspoons rosemary, minced
  • -1/2 teaspoon red pepper flakes
  • -1 teaspoon smoked paprika
  • -1 egg
  • -1/2 cups buttermilk
  • -5 tablespoons chives
  • -6 ounces goat cheese
  • -4 ounces cream cheese
  • -½ Fresno red chili, minced (you could also use jalapeno)
  • -1 teaspoon of salt

Instructions

  1. 1. In a large bowl, combine the dry ingredients with a whisk.
  2. 2. In a small bowl, beat together an egg and the buttermilk until smooth.
  3. 3. Whisk the wet ingredients into the dry ingredients.
  4. 4. In a separate bowl combine the goat rest of the ingredients until you have a soft cheese mixture.
  5. 5. Beat the cheese mixture into the batter until well combined
  6. 6. Bring a large heavy pot of oil up to 350 degrees.
  7. 7. Using a 1 ½ inch scoop, scoop and gently drop the batter into the hot oil. (Only do a few at a time, so they don’t lower the oil temperature.) Fry the batter for about 3 minutes until they are fluffy and golden.
  8. 8. Transfer to a sheetpan lined with paper towels and immediately sprinkle with kosher salt.
  9. 9. The outside should be crispy and golden brown and the very inside should still be a little molten goat cheesy.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)