Baked Hushpuppies

Love the flavor of deep fried cornmeal but would rather skip the calories? Well, we've got news for you. This classic recipe, baked with a modern twist is the perfect side dish to your fish fry, barbecue or for a night at home savoring all your favorite comfort foods. 


  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1/4 tsp. cayenne powder
  • 1/2 medium sized onion, finely chopped
  • 2 eggs, beaten
  • 2/3 cup milk
  • 2 tbsp. butter, melted
  • 1/2 cup crushed Black Japonica Riceworks


  1. Preheat oven to 425°F. Spray cups of mini muffin pans with nonstick spray.
  2. Combine cornmeal, flour, Riceworks, baking powder, salt, cayenne powder and onion in a medium sized mixing bowl and set aside.
  3. In a separate bowl, combine eggs, milk and butter. Slowly add to cornmeal mixture.
  4. Spoon batter into muffin pan, filling the cups halfway to 2/3 full.
  5. Back for 15-20 minutes, or until the tops are golden brown. Test doneness by sticking a toothpick into the center. Serve hot.
0 stars -based on 0 reviews
Rate this recipe
  • Serves: 6-8
  • Prep Time: 10 mins
  • Cook Time: 15 mins
Back to recipe listing