The oldest story of the origin of hushpuppies began in New Orleans shortly after 1727. According to this legend, hushpuppies were created by Ursuline nuns who had come from France. The nuns converted cornmeal into a delicious food they named croquettes de maise. The making of these croquettes spread rapidly through the southern states.
Another legend of how hushpuppies received their name is that when a cook had leftover cornmeal used to dredge catfish, she would would combine the basic cornmeal mixture with a little milk, egg and onion and fry it up. It is said they were tossed to the dogs to keep them quiet while the food was being transferred from the pot to the table or during cook-outs or fish-fries. “Hush puppy! Hush puppy!”
This is an updated, healthier version that is baked in mini muffin tins instead of fried, but they have all of the crunch of the original. Enjoy as many as you like without the guilt!
2/3 Cup Yellow Cornmeal
1/2 Cup Chopped Onion
1/3 Cup All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
1/3 Cup Skim Milk
1 TBSP Vegetable Oil
¼ tsp Pepper
Preheat oven to 450°. Saute onion until softened. Combine, cornmeal, onion, flour, baking powder and salt in a medium bowl; make a well in center of mixture. Combine milk, egg, oil, and pepper; add to cornmeal mixture stirring just until moistened. Divide batter evenly among 24 miniature (1 3/4 “) muffin cups coated with cooking spray. Bake for 12-15 minutes or until lightly browned. Remove from pan immediately and enjoy!