Muffin-Tin Baked Hush Puppies
Southern hush puppies baked in a mini muffin tin: soft and oniony inside with crisp golden edges.
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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.
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