Baked Hushpuppies| Typically fried, a hushpuppy is a small savory ball made from cornmeal and served with seafood. This recipe offers a healthier or lighter version. By baking the hushpuppies you still get the wonderful savory flavors with out all the fat from deep frying.
Hushpuppies make a wonderful side dish for a seafood feast. I also love tossing a few into a big hearty bowl of chili. So, why the name hushpuppy? The first recorded use of the word hushpuppy dates to 1899. The named is often attributed to hunters, fishermen, or other cooks who would fry some basic cornmeal mixture and feed it to their dogs to “hush the puppies” during cook-outs or fish fries. Other legends date the term to the Civil War in which confederate soldiers are said to have tossed fried cornbread to quell the barks of their dogs (via Wikipedia).
- non stick cooking spray
- 2/3 cup yellow cornmeal
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon dried minced onion
- 1/3 cup milk
- 2 large eggs, slightly beaten
- 2 tablespoons butter melted
- Preheat oven to 450 degrees.
- Lightly spray 24-cup mini muffin pan.
- Combine the cornmeal, flour, baking powder, salt, pepper and minced onion.
- In a separate bowl, mix together the milk, eggs and butter.
- Fold the egg mixture into the flour mixture until just moistened.
- Spoon 1 tablespoon of the batter into each of the prepared mini muffin cups.
- Bake for 10 minutes, or until firm to the touch and golden brown around the edges.
This recipe was adapted from foodnetwork.com.
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