Baked Hush Puppies Recipe 365

Steps:

• Heat 2 inches of oil in a large, deep cast-iron skillet or Dutch oven to 365 degrees F.
• Whisk together the cornmeal, flour, sugar, baking powder, baking soda and a good pinch of salt in a medium bowl. Beat in the buttermilk and eggs until combined, then stir in the melted butter and scallions to make a thick batter.
• In two batches, drop the batter by the tablespoonful into the hot oil. Fry, turning once, until crisp and golden, about 3 minutes per batch. Drain on paper towels; season immediately with salt.

Steps:

• In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined. , In a cast-iron Dutch oven or an electric skillet, heat oil to 365°. Drop batter by tablespoonfuls into oil. Fry until golden brown, 2 to 2-1/2 minutes. Drain on paper towels. Serve warm.

Steps:

• Whisk 3/4 cup cornmeal, 1/4 cup flour, 2 tablespoons sugar and 3/4 teaspoon each baking soda and salt in a bowl. Stir in 1 beaten egg, 1/2 cup each buttermilk and corn kernels, 1 minced jalapeno, 4 minced scallions, and pepper to taste. Deep-fry spoonfuls of the batter in 350 degrees F vegetable oil until golden, 2 to 3 minutes.

Steps:

• Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
• Preheat oven to 200 degrees F (95 degrees C).
• Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.
• Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.
• Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.
• Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.

Steps:

• In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal.
• Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Steps:

• Preheat oven to 425 degrees.
• Spray cups of mini muffin pans with nonstick vegetable spray.
• Blend cornmeal, flour,baking powder, salt, sugar and red pepper in medium bowl.
• Stir in onion.
• Beat eggs, milk and oil in small bowl.
• Add to cornmeal mixture and stir just until blended.
• Spoon batter into prepared muffin pan, filling cups 1/2 to 2/3 full.
• Bake until golden, about 15 to 20 minutes, or until a toothpick inserted into center comes out clean.
• Serve immediately.

Steps:

• 1. Preheat the oven to 400 F. Lightly grease a 24-cup mini muffin pan or spray with nonstick cooking spray. 2. In a medium bowl, combine the cornmeal, flour, baking powder, salt and pepper. 3. 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. 4. Spoon 1 Tbsp. of the batter into each of the prepared mini muffin cups. Bake for 10 min., or until the hush puppies are firm to the touch and golden brown around the edges.