Texas Armadillo Balls

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

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

Recipe

• 1 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.
• 2 sauté’ vegetables in butter.
• 3 add crumbled cornbread and add broth and stir until smooth and thin.
• 4 add sage and cream of chicken soup. stir and mix well.
• 5 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).
• 6 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).
• 7 once brown take out of oven and allow to cool.
• 8 place 4 to 5 beat eggs, flour and bread crumbs in 3 separate bowls.
• 9 once the dressing is cool, scope up some dressing with a spoon and form a ball.
• 10 dip the ball in the flour, then the beat egg, then the bread crumbs.
• 11 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).