Pimento Cheese Hushpuppies


By SAVEUR Editors

Published on July 11, 2016

At Lillie's Q, hushpuppies—little cornbread fritters you could eat like popcorn—get a dose of zesty pimento cheese for extra richness.


For the Pimento Cheese

  • 34 cup grated sharp yellow cheddar, at room temperature
  • 1 whole pickled jalapeño, minced
  • 12 6-oz. jar pimentos, drained and chopped
  • pinches Kosher salt
  • pinches white or black pepper
  • pinches ground cayenne
  • 3 tbsp. mayonnaise

For the Hushpuppies

  • 34 cup plus 2 Tbsp. cornmeal
  • 12 cup plus 1 Tbsp. all-purpose flour
  • 2 12 tsp. baking powder
  • 2 tsp. baking soda
  • 2 tsp. sugar
  • 2 tsp. Kosher salt
  • 12 tsp. black pepper
  • 3 oz. beer
  • 1 egg
  • 14 cup minced scallions
  • 1 12 oz. jarred pimentos, drained
  • 2 tbsp. pimento cheese (recipe above)
  • 13 cup aged shredded white cheddar
  • 7 cups canola oil, for frying


Step 1

In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar, salt, and pepper.

Step 2

In a separate large bowl, whisk the beer and egg until frothy. Add the scallions, pimentos, pimento cheese, and cheddar and stir to combine.

Step 3

Add the beer and cheese mixture to the dry ingredients in batches, stirring to combine. Let stand one hour.

Step 4

Add the canola oil to a large heavy-bottomed pot or Dutch oven and preheat to 350° using a deep-fat thermometer. Scoop 2-tablespoon balls of the batter into the oil a few at a time. Fry, turning occasionally as needed with a slotted spoon, until golden brown on the outside and just cooked through, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm, with the extra pimento cheese for dipping.