Homemade Baked Sweet Corn Hush Puppies
A healthy variation of the classic side dish without the deep frier.
As part of a cheat meal, my personal trainer instructed me to include hush puppies as part of it, either store bought or homemade. Although I have enjoyed traditional hush puppies in the past from Maryland Fried Chicken (which were absolutely delicious), I am not a huge fan of deep fried foods. So I turned to the internet to find inspiration on how to make a healthier version of this tasty side dish that would accompany my weekly cheat meal. These ended up being a quick and easy addition to my meal and I found myself indulging in more than just a few. With the incorporation of sweet corn and honey, these hush puppies were a sweet and savory delight. And with a touch of cayenne pepper, there was just a hint of heat to give these bad boys a kick.
Time: 40 minutes
Yield: 12 to 18 hush puppies
1 cup yellow cornmeal
1 cup whole wheat flour
3 tsp baking powder
1 tsp honey
2 tsp thyme
¼ tsp cayenne pepper, optional
½ tsp black pepper
1 tsp kosher salt
¼ tsp paprika
½ cup sweet corn, drained and rinsed
¼ cup sweet onion, finely diced
2 large eggs, room temperature
⅔ cup plant-based milk, room temperature
4 tbsp canola oil
Red pepper flakes for garnish
Preheat oven to 425°F. Spray cups of mini muffin pans with nonstick cooking spray.
Using a fine mesh sieve, sift together the cornmeal, flour, baking powder, cayenne pepper (optional), black pepper, and salt into a medium bowl. Stir in sweet corn, onion, and thyme.
In a small bowl, whisk together the eggs, milk, honey, and oil until well combined. Add the wet ingredients to the dry ingredients and mix until just combined.
Spoon the batter into prepared muffin pan, filling each cup about ½ to ⅔ full.
Bake until golden brown, about 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Serve immediately. Store any remaining hush puppies in an airtight container in the refrigerator for up to two days.