By Emily Wilson

Relive your State Fair memories with these spicy hushpuppies.

We recommend making a batch when entertaining or for game night. Chef Emily Wilson has taken this popular Southern dish to another level. Each bite packs a punch with the addition of our Calabrian Pepper Lupini Beans.


Time: 30 min.

Servings: 30-40 hushpuppies



  • 1 cup cornmeal
  • 3⁄4 cup all purpose flour
  • 1⁄2 tsp baking powder
  • 1 tbsp brown sugar
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 egg
  • 1 cup buttermilk
  • 1⁄2 tbsp hot calabrian pepper paste
  • 1 – 5.3 oz package Brami Hot Calabrian Pepper Lupini Beans
  • 1⁄2 cup gouda cheese; shredded
  • 1 fresno chili; minced
  • 1 shallot; minced
  • 1 clove garlic; minced
  • 2 cups oil


Dipping Sauce

  • 1 cup plain greek yogurt
  • 2 tbsp honey
  • 2 tsp red pepper flakes
  • 1 tsp salt
  • 1 tsp black pepper



1. In a bowl, whisk together the cornmeal, flour, baking powder, brown sugar, salt, and pepper.

2. In a separate bowl, whisk together the egg, buttermilk, and hot calabrian pepper paste.

3. Add the wet ingredients to the dry and stir until a combined batter forms.

4. Stir in the lupini beans, cheese, chili, shallot, and garlic until evenly combined.

5. Heat the oil in a large pan over medium heat. Use two spoons to scoop 2 tbsp sized balls of batter into the oil. Fry on one side for 5 minutes then flip and finish frying another 4 minutes. You will most likely need to fry the batter in 4-6 batches.

6. Remove the hushpuppies from the oil and place on a paper towel lined plate and immediately sprinkle with salt.

7. In a small bowl, whisk together the yogurt, honey, red pepper flakes, salt, and pepper.

8. Serve the hush puppies with the dipping sauce on the side.

Multi-Serve (5.3oz) / 8 Pouches

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