Edible Grasshopper Recipe: Jalapeno Chapulines Cornbread Donuts
A spicy sweet breakfast to get you jumping first thing in the morning
Sept. 30, 2018
Jan. 5, 2019
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Chef PV is a culinary thought leader, transforming what we eat and what we think about what we eat. His is a platform of sustainability, Entomophagy and social and political awareness. As a Full-Spectrum Chef, and progressive voice in the food industry, PV is making profound change more digestible and delicious for everyone. Chef PV recently relocated to Texas from New York City, developing a farm that will serve as an educational facility and retreat center. Additionally, he is in pre-production on a new series about Entomophagy, serves as Resident Chef on the Ento Nation Podcast. and creates insect-based edibles for his brand La InsectiVore. You can listen to him making this recipe on the podcast, or you can even watch on youtube.
Recipe contributed by Don Peavy
Total 30 mins; Active 15 mins; Serves 4
- 1 tablespoon butter
- ¼ cup onions; finely chopped
- ½ cup corn kernels (fresh or canned)
- 1 teaspoon sal de Merci Mercado sal de gusano
- ½ cup all purpose flour
- ½ cup yellow cornmeal
- ½ tablespoon baking powder
- ¼ cup cheddar cheese; shredded
- ½ cup buttermilk
- ⅛ cup avocado oil
- 1 large egg
- ½ tablespoon green jalapeño; minced
- ½ tablespoon red jalapeño; minced
- 1 ½ tablespoon maple syrup
- 1 cup Merci Mercado chapulines
1. Preheat oven to 375°F/190°C. In a small sauté pan, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the fresh corn and cook an additional 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool. If using canned corn, add the corn and immediately remove from heat.
2. In a large bowl, stir together the flour, cornmeal, baking powder, sal de gusano, and cheddar cheese. In a second bowl, whisk together the buttermilk, oil, egg, jalapeños, and maple syrup. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn. Stir in ½ cup chapulines.
3. Spoon the batter into lightly greased mini donut pan, filling 3/4 of the way full. Finish by topping each well with the remaining chapulines. Bake 12 to 15 minutes or until golden and a toothpick inserted into the center comes out clean. Remove from donut tins and cool on wire rack. Serve warm with Maple Syrup and Butter.
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This Edible Insect recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare and safely eat insects. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!