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

Ingredients:

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

Instructions:

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.