Hush puppies belong next to fried catfish, coleslaw and a lemon wedge. But not everyone wants a pot of hot oil on the stove. This version bakes the same cornmeal batter in a mini muffin tin.
They come out soft and oniony inside with crisp, golden edges. They are not exactly like fried hush puppies, but they are easy and good, and the kitchen doesn’t smell like a fryer.
Why You’ll Love It
- No frying. Just a muffin tin and a hot oven.
- Classic flavor. Cornmeal, buttermilk, onion and a pinch of cayenne.
- Done in under 30 minutes.
What You Need
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 3/4 cup buttermilk
- 1 large egg
- 3 tbsp butter (melted, plus more for the pan)
- 1/3 cup onion (grated)
- 2 green onions (thinly sliced)
How to Make It
- Heat the oven to 425°F. Brush a 24-cup mini muffin tin generously with melted butter.
- In a bowl, whisk the cornmeal, flour, sugar, baking powder, salt and cayenne.
- In another bowl, whisk the buttermilk, egg and melted butter. Stir in the grated onion and green onions.
- Pour the wet mix into the dry mix and stir just until combined. Let the batter rest 5 minutes.
- Spoon about 1 tablespoon of batter into each muffin cup.
- Bake 12 to 14 minutes, until golden brown and crisp at the edges.
- Let cool 2 minutes, then loosen with a butter knife. Serve warm.
Tips
- Butter the tin well. That is what gives you the crisp edges.
- Grate the onion. It melts into the batter and keeps them moist.
- No buttermilk? Stir 2 teaspoons of lemon juice into 3/4 cup of milk and let it sit 5 minutes.
- Want more heat? Add a small chopped jalapeño.
Serving Ideas
Serve with fried or baked fish, shrimp, barbecue, a bowl of chili or beans and greens. Tartar sauce or honey butter on the side.
Storage
Keep leftovers in a sealed container for up to 2 days, or freeze for up to 2 months. Reheat at 350°F for 5 minutes.
Muffin-Tin Baked Hush Puppies
Southern hush puppies baked in a mini muffin tin: soft and oniony inside with crisp golden edges.
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 3/4 cup buttermilk
- 1 large egg
- 3 tbsp butter melted, plus more for the pan
- 1/3 cup onion grated
- 2 green onions thinly sliced
Instructions
- Heat the oven to 425°F. Brush a 24-cup mini muffin tin generously with melted butter.
- In a bowl, whisk the cornmeal, flour, sugar, baking powder, salt and cayenne.
- In another bowl, whisk the buttermilk, egg and melted butter. Stir in the grated onion and green onions.
- Pour the wet mix into the dry mix and stir just until combined. Let the batter rest 5 minutes.
- Spoon about 1 tablespoon of batter into each muffin cup.
- Bake 12 to 14 minutes, until golden brown and crisp at the edges.
- Let cool 2 minutes, then loosen with a butter knife. Serve warm.
Notes
Baked hush puppies are softer than fried ones, with crisp edges instead of an all-over crunch. Butter the tin well so they brown.
Made this recipe? Tap a star to rate it.
