Baked Hush Puppies
Published by Ballantine Books
For those of you who aren’t familiar with them, hush puppies are crunchy little cornmeal fritters. We always have them at fish fries, and they’re a real hit with kids (and everyone else). This is a healthier version of one of our Granny Paul’s specialties. We bake them in mini muffin pans to have on hand for a snack. They travel well, too, so they’re a great lunch box option.
Serves8 to 10 kids or 4 to 6 adults
Total Timeunder 30 minutes
Make Ahead RecipeYes
Recipe Courseside dish, snack
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturebuttery, crunchy, savory
Type of Dishmuffins, quickbreads
- 2/3 cup yellow cornmeal
- 1?3 cup all purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1?8 teaspoon freshly ground black pepper
- ½ cup finely chopped onion
- 1?3 cup milk
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
Preheat the oven to 450°F. Lightly grease the cups of a 24-cup mini muffin pan or spray with nonstick cooking spray.
In a medium bowl, combine the cornmeal, flour, baking powder, salt, and pepper.
In a separate bowl, mix together the onion, milk, eggs, and butter. Fold the egg mixture into the flour mixture until the flour mixture is just moistened.
Spoon 1 tablespoon of the batter into each of the prepared mini muffin cups. Bake for 10 minutes, or until the hush puppies are firm to the touch and golden brown around the edges.
2009 Jamie Deen, Bobby Deen and Melissa Clark