Like the title of the book says, it was quick and easy. Everyone thought they really were more like mini corn muffins than hush puppies, 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 hush puppies this is a really good way to go. My grandson, who is my biggest hush puppy 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
Baked hush Puppies! Love that idea. Kick them up a bit adding finely diced Jalapeno pepper and / or bell pepper.
ReplyDeleteAdding just a little dried or fresh dill may also be good.
Sounds good, but as we get older we don't do the hot peppers as well. The bell peppers would work though.
DeleteOnce you remove the spine and the seeds from the Jalapeno they really aren't that hot. The most heat is in the spine and seeds
ReplyDelete