Hush Puppies With A Smoked Cheddar Stout Dip

Easy hush puppies made with store bought corn bread mix and served with a dipping sauce made with stout and melted smoked cheddar.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Matthew Cetta


For The Hush Puppies

  • 3 Cups Cornbread Mix
  • 2 Eggs
  • 2/3 Cups Whole Milk
  • 1 Cup Finely Chopped Onion
  • 1/2 Cup Finely Chopped Jalapeño

For The Dip

  • 1/2 Cup Whole Milk
  • 12 Ounces 1 Bottle Stout
  • 1 Teaspoon Mustard Powder
  • 2 Teaspoons Worcestershire Sauce
  • 12 Ounces Smoked Cheddar Grated
  • Salt And Pepper To Taste


For The Hush Puppies

  1. Preheat about 3 inches of canola oil in a pot until it reaches 370ºF. In a large mixing bowl, combine cornbread mix, eggs, milk, onion, and jalapeño and mix well. You should have a large dense ball. Using a tablespoon measure, scoop out some dough and with moistened hands roll into a ball. Working in batches, fry the balls until golden brown (about 2 minutes per side) and transfer to a paper towel to drain.

For The Dip

  1. Do this while the hush puppies are frying. Over medium heat bring the milk and stout to a simmer. Whisk in the mustard and the Worcestershire and simmer for 5 minutes. By the handful, add the cheese in batches. Whisk to incorporate before adding the next batch. Season with salt and pepper to taste.

Recipe Notes

This recipe makes about 48 hush puppies but can easily be halved.