Hush Puppy Muffins Recipes

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:

• Mix together the cornmeal, flour, baking soda, baking powder and salt. Add the grated onion and sliced green onions.
• Take the egg yolk and buttermilk and blend into the batter. Whip the egg whites into stiff peaks. Fold the egg whites into the batter until it reaches a good consistency. (The amount of egg white depends on the size of your eggs).
• Drop by teaspoonful into hot oil (in a deep fryer or in a dutch oven -- the oil needs to be deep enough to cover the hush puppies). Cook until golden brown.

Steps:

• Combine all dry ingredients.
• Add egg, buttermilk and onions.
• Mix well.
• Drop in deep hot oil by spoonsful and brown on all sides.

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Mix flour, cornmeal, onion, milk, egg, celery, garlic, and Cajun seasoning in a bowl.
• Drop ping pong ball-sized balls of batter, about 5 at a time, into the hot oil. Fry until golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

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:

• 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:

• Mix corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until blended.
• Stir eggs and evaporated milk into dry ingredients until moistened.
• Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Gently drop a teaspoon of batter at a time into the hot oil, staying as close to the oil as possible to avoid splattering. Fry hush puppies until golden brown, about 3 minutes per batch.
• Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.

Steps:

• Preheat oven to 450 degrees. Grease a 12 cup muffin pan or you can use a mini muffin pan.
• Combine cornmeal, flour, baking powder and salt in a large bowl.
• In a separate bowl, combine egg whites, onion, milk, parsley, oil and pepper.
• Add to dry ingredients stirring just until moistened.
• Spoon into prepared muffin tins.
• Bake for 10-12 minutes or until lightly browned. Remove and cool on a rack for 5 minutes. Serve immediatlely.

Steps:

• In a deep saucepan, pour enough vegetable oil to come about 2 to 3 inches up the side of the pan. Heat oil to 365 degrees F.
• In a mixing bowl, combine cornmeal, egg, water, milk, sugar and salt with a whisk, whisking until just blended. Working in batches, drop batter into oil a tablespoon at a time, taking care not to overcrowd the pan and bring the oil temperature down too much. Fry hush puppies until cooked through and golden brown, about 2 to 3 minutes per batch. Remove from the oil and drain on paper towels. Let oil return to 365 degrees F between batches.

Steps:

• Preheat deep fryer to 375 degrees F.
• Mix all the ingredients together into a large mixing bowl to form a thick batter.
• Dip 2 tablespoon spoons into water. Using the spoons scoop up some of the batter and drop into the hot oil. Work in batches. Fry for 3 to 4 minutes or until golden and brown. Remove and drain on a paper towel lined sheet tray. Serve with dipping sauce.
• Mix the above ingredients together.

Steps:

• Pour vegetable oil into the fryer of your choice. Allow it to be getting hot while mixing.
• Mix the first five ingredients together in a large bowl.
• Add the last four ingredients and mix well.
• If the batter isn't the consistency of pancake batter, add a little more flour to thicken or a little more milk for thinning.
• Take a metal spoon and dip into the hot grease. This allows the batter to just slide off into the grease after putting on spoon.
• Now, take about 1 tbs. size spoonfuls and place into grease.
• Allow to cook for about 5 minute or until golden brown and turn.
• Let cook on other side for about 3 more minute.
• Remove from grease and drain on paper towel lined plate.
• Enjoy with fried fish and cole slaw.