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 peppers (diced)
• 1-2 jalapeno pepper (diced)
• fresh ground black pepper
• crushed red pepper flakes
• cayenne pepper
• 4-5 eggs
• flour
• breadcrumbs

Directions

1. 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. 2

   Sauté’ vegetables in butter.

3. 3

   Add crumbled cornbread and add broth and stir until smooth and thin.

4. 4

   Add sage and cream of chicken soup. Stir and mix well.

5. 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. 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. 7

   Once brown take out of oven and allow to cool.

8. 8

   Place 4 to 5 beat eggs, flour and bread crumbs in 3 separate bowls.

9. 9

   Once the dressing is cool, scope up some dressing with a spoon and form a ball.

10. 10

    Dip the ball in the flour, then the beat egg, then the bread crumbs.

11. 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).