Texas Armadillo Balls
- Reviews 7
Ready In: 1 hr 15 mins
Yields: 24 Balls
Ingredients
- 5 cups cornbread (2 Yellow cornbread Mix Packs)
- 1⁄2 cup celery (chopped)
- 1⁄2 cup onion (chopped)
- 1⁄2 cup green pepper (chopped or you can use chives)
- 2 (14 ounce) cans chicken broth
- 1 teaspoon sage
- 1⁄4 cup butter
- 1 (10 ounce) can cream of chicken soup
- 1 -2 habanero pepper (diced)
- 1 -2 jalapeno pepper (diced)
- fresh ground black pepper
- crushed red pepper flakes
- cayenne pepper
- 4 -5 eggs
- flour
- breadcrumbs
Directions
- Follow Directions on the 2 Package of Corn bread mix to make yellow corn bread. Once the corn bread is done let cool and crumble corn bread into small pieces.
- Sauté’ vegetables in butter.
- Add crumbled cornbread and add broth and stir until smooth and thin.
- Add sage and cream of chicken soup. Stir and mix well.
- Add diced Habanera Pepper, diced Jalapeño Pepper, Fresh Ground Black Pepper, Crushed Red Pepper, and Cayenne Pepper to taste. (I like a lot but I’m a Texan).
- Bake on 350 until slightly thick and brown. (I like to stir mine every 15 min and taste to see if I nee to spice it up).
- Once brown take out of oven and allow to cool.
- Place 4 to 5 beat eggs, flour and bread crumbs in 3 separate bowls.
- Once the dressing is cool, scope up some dressing with a spoon and form a ball.
- Dip the ball in the flour, then the beat egg, then the bread crumbs.
- Deep fry on 350 degrees for 2 to 3 minutes. (Not too long, remember the inside is already cooked. You just want a nice hard crunchy exterior).
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