Southern Essentials: Oven Baked Hushpuppies

Andy Anderson !


I made several versions of this before I came up with the secret ingredient… BACON.

Oh yeah, bacon, and the cooking the onions in the bacon drippings gave these hushpuppies exactly what they needed.

So, you ready… Let’s get into the kitchen.

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20 Min
20 Min



2/3 c
cornmeal, yellow variety
1/3 c
flour, all purpose variety
1 tsp
baking powder
1/2 tsp
white pepper
1 tsp
creole seasoning
1 tsp
paprika, sweet or hot, your choice
4 slice
1/2 medium
yellow onions, finely chopped
1/3 c
1 large
eggs, beaten
2 Tbsp
butter melted


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2Gather your ingredients.

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3Place a rack in the middle position, and preheat the oven to 425f (220c).

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4Add the cornmeal, flour, baking powder, salt, white pepper, creole seasoning, and paprika to a mixing bowl, and reserve.

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5Place the bacon in a pan over medium heat.

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6Cook until crisp, about 4 to 6 minutes.

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7Chop and add to the dry ingredients.

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8Remove all but 1 tablespoon of bacon grease from the pan, and add the chopped onions.

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9Cooked until softened.

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10Add to the dry ingredients.

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11Whisk the eggs, milk, and melted butter together in a small bowl.

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12Add to the dry ingredients, and mix together.

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13Add a tablespoon of batter to the cups of a mini muffin tin.

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14Place in the preheated oven, and bake until firm, about 14 to 16 minutes.

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15Chef’s Note: You don’t want to over bake these, or they will dry out. If you have a calibrated oven 14 or so minutes should be enough.

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17Serve while still nice and warm. Enjoy.

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18Keep the faith, and keep cooking.

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19If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me:

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Flour
Regional Style: Southern