MISSISSIPPI CORN AND TOMATO HUSHPUPPIES

MISSISSIPPI CORN AND TOMATO HUSHPUPPIES
MISSISSIPPI CORN AND TOMATO HUSHPUPPIES

Yield Portion Size

24 portions (5 hushpuppies with 1/2 cup sauce)
3 quarts
Cornbread mix
1 quart
Angela Mia® Petite Diced Tomatoes, drained
3 cups
Cream-style corn, canned
2 cups
Cheddar cheese, shredded
2 ea
Eggs
4 tsp
Salt
Wesson® Canola Fry Oil
6 cups
Angela Mia® Petite Diced Tomatoes, undrained
6 cups
Award Cuisine™ Cheddar Cheese Sauce
View Nutrition Information

Directions

  1. Step 1

    To make HUSHPUPPIES: Combine cornbread mix, Angela Mia® Petite Diced Tomatoes, corn, cheese, eggs and salt in a stand mixer; mix until combined.

  2. Step 2

    Transfer batter to a 1/3 hotel pan; refrigerate until service.

  3. Step 3

    To make TOMATO AND CHEESE DIPPING SAUCE: In a 1-gallon saucepan, cook Angela Mia® Petite Diced Tomatoes and Award Cuisine® Cheddar Cheese Sauce over medium heat to a temperature of 165°F.

  4. Step 4

    Hold hot for service.

  5. Step 5

    To make ONE PORTION: Make five hushpuppies, using a #40 disher, and place directly into a deep fryer set to 350°F; fry for 2 to 3 minutes, or until hushpuppies are golden and reach an internal temperature of 165°F.

  6. Step 6

    Serve with 1/2 cup warm Tomato and Cheese Dipping Sauce.

  7. Step 7

    As desired, garnish with chopped chives and Angela Mia® Petite Diced Tomatoes.

  8. Step 8

    CHEF'S NOTE: Tomato and Cheese Dipping Sauce can be served with other appetizers. To make a larger batch, mix a #10 can of each product.

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