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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Here's a healthier alternative to the usual deep-fried hush puppies. I think these look like mini corn muffins, but they taste the way a hush puppy should. Originally from an August 1983 issue of Bon Apetit from The Cook's Exchange Readers' Best Recipes . Ingredients:
1 cup yellow cornmeal |
1 cup all-purpose flour |
3 teaspoons baking powder |
1 teaspoon salt |
1 teaspoon sugar |
1/4 teaspoon cayenne pepper |
1/2 cup onion, finely diced |
2 eggs, beaten |
2/3 cup milk |
4 tablespoons canola oil |
Directions:
1. Preheat oven to 425 degrees.
2. Spray cups of mini muffin pans with nonstick vegetable spray.
3. Blend cornmeal, flour,baking powder, salt, sugar and red pepper in medium bowl.
4. Stir in onion.
5. Beat eggs, milk and oil in small bowl.
6. Add to cornmeal mixture and stir just until blended.
7. Spoon batter into prepared muffin pan, filling cups 1/2 to 2/3 full.
8. Bake until golden, about 15 to 20 minutes, or until a toothpick inserted into center comes out clean.
9. Serve immediately.
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