Texas Armadillo Balls

READY IN: 1hr 15mins
YIELD: 24 Balls




  • 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).