Baked Hush Puppies Recipe
Ingredients
| Yellow cornmeal | 2/3 Cup (16 tbs) | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), minced | |
| Skim milk | 1/3 Cup (16 tbs) | |
| Egg substitute | 1/4 Cup (16 tbs), frozen | |
| Vegetable oil | 1 Tablespoon | |
| Pepper | 1/8 Teaspoon | |
| Vegetable cooking spray | ||
Directions
Combine first 5 ingredients in a medium bowl; make a well in center of mixture.
Combine milk, egg substitute, oil, and pepper in a small bowl; stir well.
Add to cornmeal mixture, stirring just until dry ingredients are moistened.
Spoon batter into miniature (1 3/4-inch) muffin pans coated with cooking spray, filling three-fourths full.
Bake at 450° for 12 to 15 minutes or until hush puppies are lightly browned.
Remove from pans immediately.
Serve hush puppies warm.
Combine milk, egg substitute, oil, and pepper in a small bowl; stir well.
Add to cornmeal mixture, stirring just until dry ingredients are moistened.
Spoon batter into miniature (1 3/4-inch) muffin pans coated with cooking spray, filling three-fourths full.
Bake at 450° for 12 to 15 minutes or until hush puppies are lightly browned.
Remove from pans immediately.
Serve hush puppies warm.
Chef
