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Cooking With Abita - Corn Deauxgs

June 02, 2017

Looking for a quick recipe that's sure to impress at your next party? We've got you covered! This Corn Deauxgs with Chipotle Pimento Cheese Mustard Dip recipe will have your friends begging for more.


1 cup all-purpose flour
1 1/2 cups local cornmeal
2 tablespoons raw cane sugar
1 tablespoon baking powder
Pinch of kosher salt
1 fresh beaten yard egg
10 ounces Abita Amber or Turbodog (rest of the bottle for drinking)
1 pound cold boudin cut into 3 inch links and skewered
2 quarts of Canola oil

Pimento Cheese Mustard Dip Ingredients
2 tablespoons whole grain Creole mustard
1 cup pimento cheese
Tabasco Chipotle hot sauce



Combine dry ingredients, add eggs and slowly whisk in cold beer, adding more if necessary. Whisk until batter becomes slightly thick but not overly clumpy. Insert skewered link into batter, moving them cautiously as to coat them evenly but not damage them. Heat oil in a deep pot to 350-degrees. Insert links into hot boil, holding them from reaching the bottom. Fry until links are golden brown. Allow them to rest and drain on a paper towel for a few minutes.

Pimento Cheese Mustard Dip Ingredients

Combine Creole mustard and Pimento cheese, along with 3 or more dashes of Tabasco Chipotle hot sauce. Stir until well bended. Serve dip with Corn Deauxgs.

Recipe by Chef Manny Augello | Bread & Circus Provisions, Lafayette, LA


Suggested Pairings: Amber, The Boot, Big Easy IPA


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