Baked Hush Puppies

These hush puppies bake in miniature muffin pans for a significant fat and calorie savings compared with traditional deep-fried versions.

Yield: 3 dozen (18 servings) (serving size: 2 hush puppies)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 110
  • Calories from fat: 39%
  • Fat: 4.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26g
  • Carbohydrate: 13.8g
  • Fiber: 0.8g
  • Cholesterol: 26mg
  • Iron: 0.0mg
  • Sodium: 142mg
  • Calcium: 0.0mg

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 large eggs, lightly beaten
  • 3/4 cup fat-free milk
  • 1/4 cup vegetable oil
  • 1/2 cup finely chopped onion
  • Cooking spray

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Combine first 6 ingredients in a large bowl; make a well in center of mixture. Set aside. Combine eggs and next 3 ingredients, stirring well; add to dry mixture, stirring just until dry ingredients are moistened.
  3. 3. Coat miniature (1 3/4-inch) muffin pans with cooking spray. Spoon about 1 tablespoon batter into each muffin cup (cups will be about three-fourths full). Bake at 425° for 15 minutes or until done. Remove from pans immediately.
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