From the fried outside to the slightly underbaked cornbread interior, hushpuppies are the ultimate poppable sweet-savory treat. Especially this version, which ups the ante with a gooey pimento cheese filling.
At Lillie’s Q, a barbecue restaurant in Chicago, chef Charlie Mckenna serves up Southern cooking inspired by his grandmother, Lillie, who taught him how to cook the South Carolina way. And these puppies don’t disappoint. All they need is a dab of hot sauce.
The recipe is really two in one: Learn how to make homemade hushpuppies, while simultaneously making pimento cheese for both the filling and for a handy dipping sauce. To ramp up the heat, try dipping in your favorite hot sauce. Perfect for warm weather barbecues when you’ve got a hushpuppy in one hand and a soda (or beer) in the other. For more cookout inspiration, take a look at these new spins on classic barbecue sides](https://www.saveur.com/regional-barbecue-sides).