Baked Hush Puppies 2

These baked hush puppies give you the crispy cornmeal crust and soft, oniony center of the fried original, but they’re baked in mini muffin pans instead of dropped in hot oil. Same flavor, way less mess, and you can make a full batch without standing over a pot of bubbling fat.

The batter is a straightforward cornmeal-flour mix with a healthy dose of black pepper and chopped onion. Make a well in the dry ingredients, pour in the wet, and stir just until moistened. Overmixing makes them tough and dense.

Baking at high heat in mini muffin pans gives each hush puppy a crispy exterior from contact with the hot pan. The small size means a higher crust-to-interior ratio, so you get more of that golden, crunchy bite.

Chef Tips

• Spray the mini muffin pans generously with cooking spray. Cornmeal batter sticks worse than regular muffin batter, and you’ll tear them apart trying to get them out.
• One level tablespoon per cup is the right amount. Overfilling means the hush puppies spread into each other and lose their individual shape.
• Serve immediately out of the oven. These lose their crisp exterior fast as they cool and steam.
• The black pepper is at a full teaspoon, which gives them noticeable heat. Dial it back to ½ teaspoon if you prefer milder.

Variations

• Stir in a few tablespoons of canned corn kernels for added sweetness and texture.
• Add diced jalapeño to the batter for a spicy Southern kick.
• Serve alongside fried catfish or shrimp for a classic fish fry spread.