Paula Deen Baked Hush Puppies

Paula Deen baked hush puppies take 30 minutes and just cornmeal, onion and eggs to make a golden, tender-crumbed Southern side dish. Save this easy baked hush puppies recipe for your next cookout, church supper or Sunday dinner, because it's oven-baked with no deep frying and no mess.

Fold the egg mixture into the dry ingredients only until the flour is just moistened, because that keeps the crumb tender. Keep stirring and the hush puppies come out dense and tough instead of light.

Paula bakes these in a mini muffin pan at 450°F instead of dropping them in hot oil, so you skip the splatter and the frying pot. The high heat still browns the edges, and each cup holds a tablespoon of batter, so every one is the same size.

Paula Deen Baked Hush Puppies

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

24

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

40

kcal

Cornmeal batter with bits of onion bakes into small, golden bites that are firm outside and soft inside. The hot oven browns the edges while the middle stays moist.

Ingredients

• Vegetable oil
  

• 2/3 cup yellow cornmeal
  

• 1/3 cup All-purpose flour
  

• 1 teaspoon baking powder
  

• 3/4 teaspoon salt
  

• 1/8 teaspoon Freshly ground black pepper
  

• 1/2 cup finely chopped onion
  

• 1/3 cup milk
  

• 2 large eggs
  

• 2 tablespoons unsalted butter
  

Directions

• Preheat and prep pan: Preheat the oven to 450°F. Lightly grease a 24-cup mini muffin pan with vegetable oil, or spray it with nonstick cooking spray.
• Mix the dry ingredients: Combine 2/3 cup yellow cornmeal, 1/3 cup all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper in a medium bowl. Stir it well so the baking powder spreads evenly.
• Mix the wet ingredients: Mix 1/2 cup finely chopped onion, 1/3 cup milk, 2 large eggs and 2 tablespoons unsalted butter in a separate bowl. Then fold this into the flour mixture until the flour is just moistened.
• Fill the muffin cups: Spoon 1 tablespoon of the batter into each prepared mini muffin cup. Keep the scoops even, so they all bake in the same time.
• Bake until golden: Bake for 10 minutes. They are done when they feel firm to the touch and look golden brown around the edges.

Tools for this recipe

• Wilton 24-cup mini muffin pan, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make baked hush puppies in a regular muffin pan?

Yes, a standard muffin pan works if you fill each cup about a third full. The bigger size needs a few extra minutes, so check for firm, golden tops before pulling them.

How do I store leftover baked hush puppies?

Keep them in an airtight container at room temperature for a day, or in the fridge for up to 3 days. Warm them in a hot oven for a few minutes to bring back the crisp edges.

Can I make the batter ahead of time?

It's best to bake right after mixing, since the baking powder starts working once it meets the milk. You can chop the onion and measure the dry ingredients ahead, so the rest takes only minutes.

Can I use a different pan if I don't have a mini muffin pan?

A regular muffin pan or a cast iron corn stick pan will do the job. Grease it well either way, because cornmeal batter sticks to a dry pan.

Why did my baked hush puppies turn out dense?

Overmixing is the usual cause, since stirring too long builds gluten and makes them tough. Stop as soon as no dry flour shows, and a few small lumps are fine.