Crispy Creole Hush Puppy Mix 
Blackened Chicken Thigh Skewers
These blackened chicken thighs by @MyDiaryOfUs are seasoned with Tony Chachere’s for that perfect kick and…
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Ingredients
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1 Box Tony’s Crispy Creole Hush Puppy Mix
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1 Cup Brown Sugar
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1 Tablespoon Cinnamon
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1/4 Teaspoon Ground Ginger
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1 Teaspoon All Spice
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1 Teaspoon Vanilla Extract
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4 Tablespoons Melted Butter
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1 Egg
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3/4 Cup Milk
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1 Cup Diced Peaches, Plus 8-12 Fresh Peach Slices
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Powdered Sugar or Turbinado Sugar for Dusting
- Clear
Directions
- Preheat oven to 350°F.
- Mix Tony’s Crispy Creole Hush Puppy Mix, brown sugar, cinnamon, ginger and all spice in a large bowl.
- In another bowl, mix together vanilla, butter, egg and milk. Whisk to combine.
- Fold wet ingredients into the dry ingredients and then fold in diced peaches.
- Butter a 9″ cast iron skillet.
- Pour batter into the skillet and then top with more fresh peach slices.
- Bake for 25-35 minutes until cake is cooked through.
- Let cool completely and then sprinkle with powdered sugar or Turbinado sugar.
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