Ingredients
Directions
In a medium-sized bowl, blend cream cheese, jalapeños, cheddar cheese, and bacon with a mixer until ingredients are well combined
Scoop out the mixture with small ice cream scoop and roll into a ball. Place onto a parchment-lined sheet tray and freeze for 30 minutes
In a bowl, add the cornmeal, flour, salt, pepper, baking powder, baking soda, sugar, cayenne pepper, and chipotle powder. Whisk until combined
In another separate bowl, add the buttermilk, egg, and onion, and stir until combined
Slowly add the buttermilk mixture to the dry ingredients and stir. Let rest at room temperature for 30 minutes
Preheat a pot of oil to 350˚F
Dip the cream cheese balls into the batter until fully coated on all sides
Add the hushpuppies to the oil and fry until golden brown, approximately 2-3 minutes
Transfer to a wire rack or paper towel lined-plate to drain. Enjoy immediately
