Texas Armadillo 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 ⓘ
Instructions
- 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.
- Saute' 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 Jalapeno 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).
Nutrition & Diet Analysis (per serving)
900
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).