Baked Hush Puppies
"Here's a healthier alternative to the usual deep-fried hush puppies. I think these look like mini corn muffins, but they taste the way a hush puppy should. Originally from an August 1983 issue of Bon Apetit from "The Cook's Exchange Readers' Best Recipes"."
photo by GaylaJ
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
12-18 hush puppies
ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup onion, finely diced
- 2 eggs, beaten
- 2⁄3 cup milk
- 4 tablespoons canola oil
directions
- Preheat oven to 425 degrees.
- Spray cups of mini muffin pans with nonstick vegetable spray.
- Blend cornmeal, flour,baking powder, salt, sugar and red pepper in medium bowl.
- Stir in onion.
- Beat eggs, milk and oil in small bowl.
- Add to cornmeal mixture and stir just until blended.
- Spoon batter into prepared muffin pan, filling cups 1/2 to 2/3 full.
- Bake until golden, about 15 to 20 minutes, or until a toothpick inserted into center comes out clean.
- Serve immediately.
Questions & Replies
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Can these be frozen and reheated for second serving?
Reviews
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To the reviewer who substituted whole wheat flour instead of AP, I'm not surprised you were disappointed. Whole wheat flour has completely different characteristics, and you need to doctor recipes A LOT to make them work. I'd suggest you either use AP flour the next time you try it or resign yourself to some experimentation before you condemn the recipe. For more info on using wheat flour, visit this link: http://www.bhg.com/advice/food/baking/can-i-substitute-whole-wheat-flour-for-all-purpose-flour-when-baking/
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Tastes just like a hush puppy except no crunchy outer fried part. Made 24 mini muffins and could have made them smaller. Best straight out of the oven. With recipe #161178 and recipe #47077 we had a fried fish meal without the fried. Thanks for sharing the recipe!
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I was not impressed. I grew up eating and making hush puppies the old fashion way. And yes, I am getting too old to eat oily, indigestion inducing hush puppies, but this was not the solution. REAL hush puppies made well, are light and crunchy. I was hoping for a similar texture with this recipe. These came out like poorly made corn bread. I made them as part of a fish fry. Nobody touched them. Any thoughts on how to make them light and crunchy with less oil than the deep fried ones? Maybe more oil in the recipe, and perhaps less flour? Higher oven temperature? -
My late wife was a great cook of Southern food, but hush puppies eluded her. Since I don't deep fry anything, decided to try these, and they were better than anything she cooked for me. Not quite like the real thing, but very good. -
I made these last night to go with our pan fried catfish. My DH grew up in the south and misses his favorite foods. Since I don't deep fry anything I hoped that this would be an acceptable substitution. I got 30 some mini muffins and it was a good thing. He was popping them in left and right. DD thought there was something missing. I think it was the grease ;) Tonight I made a stove top "cornbread" stuffing with the left overs. I will be making this again. Thank you.
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Tweaks
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Try them Bored out of my taste buds, 2 tweaks that made this a lot better one no sugar and instead replace it with a quarter cup of honey 2 no Cayenne pepper replace it with a quarter teaspoon of crushed red peppers flakes,p,s made these using maple syrup instead of honey and dip them in honey mustard oh my goodness.
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas
