Baked Hush Puppies

Updated February 23, 2016

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

Cooking Methodbaking



Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Courseside dish, snack

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

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.



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