On the rare occasion that we go out for seafood, the hushpuppies are the first thing gone from mine and my husband’s plates. We love them! And what’s not to love about a fried piece of dough with onion and spices?! I’m not one for frying things at home though so I never considered making them until I found a recipe for a baked version.
These were very good although not really hushpuppy-like. They were more like cornbread muffins but I also have a deep love for cornbread so I’m not complaining. I made them two days in a row if that says anything. ;) They were excellent with fish and are a good alternative to the fried ones.
- ⅔ cup cornmeal
- ⅓ cup flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon Old Bay seasoning
- Pinch black pepper
- ½ cup green onion, finely diced
- ⅓ cup milk
- 2 eggs, beaten
- 2 tablespoon butter, melted
- Preheat the oven to 450 degrees and grease a 24-cup mini muffin pan.
- Combine all of the dry ingredients. Separately, combine the green onion, milk, eggs and butter. Fold the milk mixture into the flour mixture until just blended.
- Spoon 1 tablespoon of batter into each cup, then bake for 10 minutes or until the hush puppies are set and golden around the edges.
adapted from Please Pass the Pie