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Snack Well

Executive Chef Kristin Essig and Sous Chef Ben Thibodeaux of Cavan share their Hushpuppies With Spiced Honey.

Jeffery Johnston


with Spiced Honey

4    cups stone ground yellow cornmeal
2    cups all­purpose flour
1    Tablespoon plus 1 teaspoon baking powder  
2    teaspoons baking soda
2    teaspoons kosher salt
4    eggs
4    cups full-fat buttermilk 
2    Tablespoons crystal hot sauce
1    cup chopped green onions   
     Canola oil, for frying
     Salt and freshly ground black  pepper to taste  

Spiced Honey 
1    cup Louisiana Honey (the more local, the better)
1    Tablespoon coarse ground black pepper
1½    teaspoons cayenne pepper
Hushpuppies  In a medium bowl, whisk together all dry ingredients. In a separate bowl, whisk egg, buttermilk and hot sauce well. Make a well in the center of the dry ingredients. Pour in the buttermilk mixture and gently fold with a fork. Add the green onions and make sure they’re evenly distributed. (You will know you’re on the right track at this point because your batter will already look airy and fluffy.) Let the batter rest 20 minutes.

Fry in a preheated 350-degree fryer for 5 minutes.

Spiced Honey  Combine all ingredients in a heavy bottomed saucepot. Bring to just a simmer over medium-low heat. The honey should just start to bubble around the edge of the pot. Remove from heat and allow honey to steep for 20 minutes. Cool completely and store at room temperature. Serve on anything!



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