Simple Hushpuppies with Spicy Honey Dip

Ingredients:

Dough

• 2 x 8 oz packages cornbread mix (such as Jiffy)
• 2 tablespoons barbecue seasoning, ground ancho or chipotle pepper
• 1 can (400 g) of canned creamed corn
• 2 large eggs, beaten

Frying

• Peanut oil, for frying
• Coarse salt

Sauce

• 1/4 cup creamed honey
• 1/4 cup hot sauce (such as Cholula)
• 2 tablespoons powdered sugar

Preparation:

1. Dough:
   
   In a large bowl, combine the cornbread mixture and spices, breaking up any lumps. Add the creamed corn and eggs and mix gently until the batter is smooth but holds its shape, like an ice cream scoop. Refrigerate for 10 minutes.
2. Frying:
   
   In a large saucepan or deep fryer, heat at least 2 inches of peanut oil to 375°F (190°C). Using two spoons or a medium ice cream scoop, scoop out a small amount of batter and slowly lower it into the oil.
3. Add a few more dough balls and cook, turning as needed, until the hushpuppies float to the surface and are golden brown on all sides, 2-4 minutes. Transfer to a wire rack set over a baking sheet and season with salt. Repeat with the remaining dough.
4. Sauce:
   
   In a small bowl, combine honey, hot sauce, and powdered sugar. Serve as a dip with hushpuppies.