Baked Hush Puppies

  Southern Living is one of the best of the Southern Cookbooks. Not the annuals from the magazine which are good, but the cookbooks they print. This recipe for baked hush puppies from the Quick and Easy cookbook was an instant hit at our house.

  Like the title of the book says, it was quick and easy. Everyone thought they really were more like mini corn muffins than hushpuppies, but so good and so much better for you.

  I used my 24 cup mini muffin pan and greased them well with Crisco. They took about ten minutes to put together and 15 minutes in the oven and no greasy mess from frying them. I used my 1 tablespoon cookie scoop to put them in the pan and that went quite fast. I didn’t quite get 24 so put water in the three empty cups so my pan would not warp. 

  Folks, if you like hushpuppies this is a really good way to go. My grandson, who is my biggest hushpuppy fan gave them 2 thumbs up, so will make them often.

Baked Hush Puppies

½ cup cornmeal

½ cup all purpose flour

½ teaspoon sugar

1 ½ baking powder

½ teaspoon salt

Dash cayenne pepper

⅓ cup milk

1 egg beaten

¼ cup finely chopped onion

2 tablespoons melted shortening or vegetable oil

  Combine dry ingredients; add remaining ingredients and stir only until blended. Place about 1 tablespoon batter into well greased 1 ½ inch mini muffin pans. Bake at 425° for 15 to 20 minutes.

YIELD: about 24       Freeze leftovers