Baked Hush Puppies
By Kelly Bogard
Summertime seems to be the season for fish frys. I think since the spring we have either been invited to or attended at least five. It is partly because the weather is perfect for fishing and also because the weather is right for cooking outside. I like fish ok, but what I’m really after are the Hush Puppies.
These lovely little dough balls are a Southern staple and a must for a good ol’ fish fry. Fried and golden delicious—you don’t even think about the fact that you’re consuming so much fried food until the next day when your stomach hurts from all the grease. Now, I will admit there are times when you just can’t help but give in to the fryer, but maybe you can help yourself out by baking these puppies instead of frying them.
For Baked Hush Puppies, you will need…
1/2 cup all-purpose flour
1-1/2 cups corn meal
1 tbsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cayenne pepper
2 tbsp. sugar
1 tsp. salt
1 egg, beaten
1/2 cup milk
4 tbsp. butter, melted
1 small onion, finely chopped
1 tbsp. dill, finely chopped
non-stick cooking spray
First things first, preheat your oven to 450 degrees and spray a mini muffin pan with non-stick spray. Then combine all of your dry ingredients in a large bowl and set aside.
In another smaller bowl, beat the egg and then add in the milk and melted butter.
Mix the contents of the two bowls together and then fold in your vegetables. You just want everything to get moist, so don’t over mix. Otherwise, you might end up with skipping rocks instead of delicious hush puppies.
Using your greased pan, scoop 1 tablespoon of the mixture into each mini muffin cup and bake for 8 minutes. Allow to cool for 5 minutes before removing from the pan.
They taste similar to a corncake or cornbread, but their bite-size nature makes them a hush puppy in my book. Maybe you can serve these at your next summer fish fry. From all of us at Texas Table Top, enjoy!
Recipe: Baked Hush Puppies
Summary: Bite-size goodies for your summer fish fry
- 1/2 cup all-purpose flour
- 1-1/2 cups corn meal
- 1 tbsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. cayenne pepper
- 2 tbsp. sugar
- 1 tsp. salt
- 1 egg, beaten
- 1/2 cup milk
- 4 tbsp. butter, melted
- 1 small onion, finely chopped
- 1 tbsp. dill, finely chopped
- non-stick cooking spray
- Preheat oven to 450 degrees Fahrenheit. Grease a mini muffin pan with non-stick spray; set aside.
- In a large bowl, combine dry ingredients; set aside.
- Mix together the wet ingredients in a small bowl.
- Combine the wet and dry ingredients in the larger bowl just until everything is moist.
- Fold in the chopped vegetables.
- Scoop 1 tablespoon of the batter into each muffin cup.
- Bake for 8 minutes.
- Let set of 5 minutes to cool before serving.
Prep time (duration): 15 minutes
Cooking time (duration): 10 minutes
Number of servings (yield): 32 pieces