Ingredients Jump to Instructions ↓

  1. 1 cup(s) yellow cornmeal

  2. 1 cup(s) all-purpose flour

  3. 3 tablespoon(s) sugar

  4. 1 tablespoon(s) kosher salt

  5. 1 tablespoon(s) baking powder

  6. 1 large egg, lightly beaten

  7. 1 cup(s) milk

  8. 3 tablespoon(s) unsalted butter, melted or 1 tablespoon melted butter plus

  9. 2 tablespoons melted bacon fat

  10. 2 pound(s) Green Zebra tomatoes, cut into 1/2-inch dice

  11. 1/2 cup(s) honey

  12. 1/2 cup(s) apple cider vinegar

  13. 1/4 cup(s) sugar

  14. 1 tablespoon(s) finely grated fresh ginger

  15. 1 clove(s) garlic, very finely chopped

  16. 1 1-inch cinnamon stick

  17. 1 1/2 teaspoon(s) ground cumin

  18. 1/4 teaspoon(s) cayenne pepper

  19. Salt

  20. Vegetable oil, for frying

Instructions Jump to Ingredients ↑

  1. Prepare the Hush Puppies: In a large bowl, whisk the cornmeal with the flour, sugar, salt and baking powder. Add the egg, milk and melted butter and whisk until smooth. Cover and refrigerate the hush puppy batter for at least 1 hour.

  2. Meanwhile, Make the Jam: In a medium saucepan, combine the diced tomatoes with the honey, vinegar, sugar, ginger, garlic, cinnamon stick, cumin and cayenne. Bring to a boil and simmer over moderately low heat, stirring occasionally, until thick and jammy, about 40 minutes. Discard the cinnamon stick. Season the tomato jam with salt. Transfer the jam to a bowl and let cool.

  3. Preheat the oven to 400°. In a large saucepan, heat 2 inches of oil to 350°. Set a rack over a large rimmed baking sheet and place near the stove. Stir the hush puppy batter. Drop tablespoon-size balls of batter into the hot oil, about 6 at a time, and fry, turning a few times, until they're deeply browned and cooked through, about 3 minutes. With a slotted spoon, transfer the hush puppies to the rack to drain. Repeat with the remaining batter. When all of the hush puppies have been fried, reheat them in the oven for about 3 minutes, or until they're hot. Serve them with the green tomato jam.


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