BAKED HUSH PUPPIES
Same classic hush puppy recipe, just skip the frying in oil and bake these pups. These healthier hush puppies are the perfect party food and pairs well with fish dishes. Bake until golden. Serve with tartar or a remoulade.
Provided by Deen Brothers
Time 20m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 450. Lightly grease a 24-cup mini muffin pan or spray with nonstick cooking spray.
- In a medium bowl, combine the cornmeal, flour, baking powder, salt and pepper.
- In a separate bowl, mix together the onion, milk, eggs and butter. Fold the egg mixture into the flour mixture until the flour mixture is just moistened.
- Spoon 1 tablespoon of the batter into each of the prepared mini muffin cups. Bake for 10 minutes, or until the hush puppies are firm to the touch and golden brown around the edges.
MISS BROWN'S HUSHPUPPIES TWO WAYS
Whenever I have a fish fry, I have to have hushpuppies on the side. These are served with honey butter, but they are also great with tartar sauce. If you're a purist, I've included a plain version in addition to a fun Low Country twist with fresh okra in the batter.
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 3 dozen
Number Of Ingredients 18
Steps:
- For the hushpuppies: Pour enough oil to reach 3 inches up the sides of a Dutch oven. Heat the oil to 375 degrees F.
- Combine the cornmeal, flour, House Seasoning and baking powder in a medium bowl. Pulse the onions in a food processor until finely minced. Add to the cornmeal mixture and stir to combine. Add the egg and enough buttermilk to moisten into a batter. Separate half of the batter to another bowl, then stir the okra into one of the batters. (Make sure the batter isn't too thin. It should hold its shape when scooped out with a spoon.)
- Arrange some paper towels in a baking sheet and place a wire rack on top. Working in batches, drop heaping teaspoonfuls of each batter into the hot oil using a cookie scoop coated with nonstick cooking spray, and cook until golden brown, 2 to 2 1/2 minutes depending on the size (see Cook's Note). Drain the hushpuppies on the wire rack.
- Meanwhile, make the whipped honey butter: Beat the butter and honey in a bowl with a hand mixer at medium-high speed until light and fluffy. Season with salt. Serve with the hushpuppies.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.
HUSH PUPPY CORN CAKES
Over at Cheap Healthy Good (http://tinyurl.com/nnj2oe), Kris tried making hush puppies from a recipe in _Food & Wine_. In an effort to reduce the fat, she tried pan frying them - but they immediately spread out and turned into something that looked like arepas (to me, they look like small blini), but tasted like hush puppies - partly due to the 1% milk creating a thinner batter, and partly due to the lower temperature and non-immersive nature of pan-frying. Regardless, she said they were tasty. Using expensive farmer's market eggs, she estimated they cost about 9 cents each; with supermarket eggs, they might be as low as 7 cents each.
Provided by DrGaellon
Categories Grains
Time 40m
Yield 30 corncakes, 30 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, whisk the cornmeal, flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. In a second bowl, whisk the eggs with the milk, scallions, and 1 tablespoon of vegetable oil, until well blended. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.
- In a large non-stick or cast-iron pan, heat 1/2 tablespoon vegetable oil over medium-high until shimmering. Drop rounded tablespoons of batter into the pan, like you would pancakes. Cook until bubbly, then flip over and continue cooking until golden brown.
- Add an additional 1/2 tbsp oil before each batch, allowing to come up to temperature before adding the next round of batter. Continue in this fashion until all the batter is gone.
Nutrition Facts : Calories 55.9, Fat 2.1, SaturatedFat 0.4, Cholesterol 21.5, Sodium 252.9, Carbohydrate 7.7, Fiber 0.5, Sugar 1.3, Protein 1.6
BEST HUSH PUPPIES
Some years ago, I was a cook on a large cattle ranch. One day, I thought back to the hush puppies I'd had as a child on a southern trip, and I ended up creating my own version of them. They go well as part of an old-fashioned fried chicken dinner with mashed potatoes and gravy, buttermilk biscuits, corn on the cob and watermelon pickles! -Karyl Goodhart, Geraldine, Montana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk cornmeal, flour, sugar, baking powder, salt and baking soda. Add egg, milk and corn; stir just until combined. , In a deep-fat fryer, heat oil to 375°. Drop tablespoons of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 66 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 129mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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SWEET ONION HUSH PUPPIES - SOUTHERN BITE
From southernbite.com
5/5 (2)Category Appetizer, Side DishCuisine American, Southern
- Add about 3 inches of oil to the bottom of heavy bottom dutch oven or deep skillet - being sure the oil doesn't come more than halfway up the side of the vessel. Heat to 350°F.
- While the oil is heating, combine the onion, cornmeal, flour, sugar, and salt together in a medium bowl.
- In a small bowl, whisk the egg into the buttermilk. Add to the dry mixture and stir until just combined. Allow the batter to rest for about 5 minutes.
- Drop the batter by heaping tablespoonsful carefully into the hot oil and fry for 5 to 6 minutes, turning over once, or until golden brown and cooked through. Drain on a wire rack over paper towels. Working in batches, being sure not to cook too many at one time as the oil temp will drop and the hush puppies will end up greasy. Be sure to adjust the heat to keep the oil at about 350°F.
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