Tex-Mex Cornbread is probably one of the most festive cornbread's around. Making a batch in a cast iron skillet will push things over the top!
For some reason I have always been a bit of a hush puppy addict. Even if the fish served up at a restaurant was horrible, I could still enjoy the place if the fried cornbread balls were good. Did I mention that Pabst Blue Ribbon comes into play as well?
This recipe comes from my collection used in the official Kent Whitaker Pabst Blue Ribbon Cook Booklet and was also used in the magazine Kick Stand Up Magazine which is a regional motorcycle magazine that promotes all types of riding and family fun.
As with many of my recipes, feel free to season these to your own liking if you want to back off some of the jalapenos. We all have our own tastes. But I think you will like these straight from the recipe.
HOT oil for frying is the secret to any good hush puppy. Then make sure you don’t fry too many at one time and don’t make them too big. If there are too many, then the heat is not even, and if they are too big, they burn on the outside, and are mush on the inside.
That being said, enjoy my Pabst Blue Ribbon puppies.
3 1/4 cups self rising cornmeal
1 cup all-purpose flour
1 tablespoons sugar
1/2 tablespoon garlic powder
2 teaspoons salt
2 eggs, beaten
1 Pabst Blue Ribbon room temp
3/4 cup finely chopped onion
2 tablespoons hot sauce
2 tablespoons fine chopped jalapenos, optional
Hot vegetable oil for frying
Combine all of the ingredients in a large bowl and mix well. Allow to rest for 5-10 minutes while oil gets hot. Use a deep fryer. Drop batter by the spoonful into oil and cook until golden brown. They will expand slightly. Try a few to master size of batter ball. Larger sizes will not fully cook in the middle. Add additional flour if needed. Drain on paper towels and serve hot.
From the official PBR mini cookbook by Kent Whitaker.... which you can download for FREE HERE!