Have you ever had a hushpuppy? A true hushpuppy is a cornmeal-based dough that’s fried into little balls. Sometimes onions and peppers are added, but that’s basically it. Hushpuppies have very strong ties to the American South, like fried dill pickles and fried okra (two more of my favorite fried goodies) and are commonly served as a side dish at seafood restaurants.

Oh, and they’re deliciously addictive. I head straight for these when the competitive BBQ tents go up here in Reno, Nevada. Sorry ribs, I’ll catch you later.

Tasty Kitchen member beachbumwannabe (aren’t we all??) submitted this grease-free version, and I was dying to try it. Baked Hushpuppies are pretty good. They’re not identical to the fried version, but they’re a great, lighter alternative. Plus, they’re a great little dipper for soups and chilis. Or a finger food at a party buffet.

If you happen to be a hushpuppy purist and red flags are going off all over the place, just think of these as mini corn muffins. Ah, better?

First, gather your ingredients. You’ll need cornmeal, flour, an egg, baking powder, salt, cooking oil, milk, an egg, green onions, peppers, and honey.

Grab a medium-sized mixing bowl and toss in the cornmeal and flour. For mine, I used whole wheat pastry flour to add some whole grains. It’s a great replacement for all-purpose flour in things like this because you can’t tell the difference.

Add the baking powder.

And the salt.

Give it a good whisk.

Grab another smaller bowl. Crack the egg into it and shake it up a bit with a fork.

 
 
 

Photo 8

To this, add the oil. I used grapeseed.

And add the milk.

Next, chop the green onion and peppers. The recipe suggested a combination of red bell pepper and jalapeno. I used them, too. I also de-flamed my jalapenos because I have small children, but if you want more heat in these, leave a few seeds in the mix.

Add the green onion to the egg mixture.

You’ll only need about 1/3 cup of chopped peppers, so combine them how you like into a measuring cup. Save the rest for an omelet. Or a frittata.

Add those to the wet mixture, and stir it well.

Add the entire egg mixture to the cornmeal mixture. Give it a whisk, but just until it’s moistened.

Know what? A whisk wasn’t such a great idea. Use a rubber spatula instead.

If you’ve got a mini muffin pan, good for you! Add a tablespoon of dough to each cup. If you’re using a regular muffin pan, add 2-3 tablespoons per cup.

My pan has 24 cups, but I only had enough dough for 21. If you have extra cups, fill them halfway with water. It helps to distribute the heat more evenly on that end of the pan. You wouldn’t want any scorched hushpuppies now.

Bake them for about 8-10 minutes (longer for a regular muffin tin) or until they’re firm and a little golden brown on the sides. Pretty, aren’t they? They’re about to get better, though …

Oh yes. Drizzle honey over the warm hushpuppies. Then pop one in your mouth. (Or five. Don’t judge, I’m pregnant.)

Thank you so much, beachbumwannabe!

Notes:
1. I omitted the sugar in the recipe because I like my cornbread on the savory side, but for these, I think I would add a tablespoon next time.
2. I live in Nevada, and I think because of the dry air, my dough turned out drier than it should have. Add a little more milk if you think your dough may be too dry as well.

Recipe

Baked Hushpuppies

by beachbumwannabe on October 3, 2009 in Appetizers, Snacks October 3, 2009

AppetizersSnacks

4.67 Mitt(s) 3 Rating(s)

Prep Time 15 Minutes

Cook Time 15 Minutes

Difficulty Easy

Servings 24

24

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Recipe Description

Another great recipe from Grandma Blacknall’s recipe box: baked hushpuppies!

Making a pot of chili for game day? These baked hushpuppies are a great addition to your menu! You can also just add these to a finger food buffet. Everyone will love them!

Preparation Instructions

Preheat oven to 425F.

Combine cornmeal, flour, baking powder, salt, and sugar in a bowl.

Beat egg in a separate bowl.

Finely chop red pepper, jalapeno, and green onions.

Combine all ingredients and stir until moistened.

Spoon about 1 tablespoonful into greased muffin pans. I used a mini muffin pan to make them more finger friendly. Plus, I just love mini anything!

Bake at 425F for 15 to 20 minutes for regular muffin pans and about 8 to 12 minutes for mini muffin pans.

Although I added more sugar than Grandma Blacknall’s recipe called for, I still thought they needed something sweet. So I after I pulled them out of the oven, I spooned a little bit of honey over the top of each hushpuppy while they were cooling in the muffin pans. This was the perfect touch in my opinion, but experiment and find what’s perfect for your family! I also added in the jalapenos to give it a touch of spiciness. I didn’t really notice it too much, but you could leave it out if needed!

Ingredients

• ½ cups Cornmeal
• ½ cups Flour
• 1-½ teaspoon Baking Powder
• ½ teaspoons Salt
• 3 Tablespoons Sugar
• 1 whole Egg Beaten
• 6 Tablespoons Finely Chopped Red Pepper & Jalapeno
• ¼ cups Chopped Green Onion
• ⅓ cups Skim Milk
• 2 Tablespoons Vegetable Oil
• 24 teaspoons Honey

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 
What exactly is a Mississippi Mud Brownie? Okay, so get this: it’s a moist brownie layered with chocolate chips, topped with melted crunchy peanut butter, marshmallows, sprinkled with toasted pecans and lacquered with a thin layer of frosting. Are you sold?

Instantly, when my eyes fell upon TK member Taylor’s (greensnchocolate) recipe for Mississippi Mud Brownies, I just knew I had to make them. I desperately felt the need to sink my teeth into these ooey-gooey sinful brownies! And these brownies didn’t disappoint.
  
 
 
 

These brownies require a few basic pantry ingredients, and they take less than 30 minutes to prepare! I chopped the toasted pecans ahead of time to quicken the process a bit. 
  
 
 
 
  

Start off by measuring the flour, cocoa powder and salt. Add them into a small bowl.
  
 
 
 
  

Stir to combine and set aside. 
  
 
 
 
 

Cream the stick of butter along with a cup of sugar until light and fluffy.
  
 
 
 
 

Add in the vanilla extract.
  
 
 
 
 

Add one egg at a time and blend well after each addition until both are incorporated.
  
 
 
 
 

Add the dry ingredients in with the sugar/butter mixture and stir to combine.
  
 
 
 
  

Spread the brownie mixture into the bottom of a lined 8×8 square pan.
  
 
 
 
 

Sprinkle with chocolate chips and pop into a 350ºF oven for about 20-22 minutes.
  
 
 
 
 

Once the brownies have baked, here comes the really fun part. 
  
 
 
 
 

Start by mixing oil in with some warmed peanut butter.
  
 
 
 
 

Then evenly pour the peanut butter all over the warm brownies.
  
 
 
 
 

Sprinkle 2 cups of marshmallows over the peanut butter. Bake in the oven for 3 minutes, just to puff up the marshmallows.
  
 
 
 
 

Top with the chopped toasted pecans and set aside to cool. Now it’s time to make the frosting!
  
 
 
 
 

In a small pan, melt 4 tablespoons of unsalted butter. Next add in the cocoa. Stir and gradually pour in the milk. Heat the chocolate mixture until just about boiling, remove from the heat and add the vanilla extract. You could also add the vanilla to the frosting once it’s been mixed.
  
 
 
 
 

In a mixing bowl that contains 2 cups powdered sugar and 1/8 teaspoon salt, pour in the warm chocolate mixture while the mixer is on low speed.
  
 
 
 
 

Scraping down the sides as you go, mix until the powdered sugar is absorbed into the chocolate. If the frosting looks too thick, add a tablespoon or two of milk to thin it out.
  
 
 
 
  

Pour over the pecans and marshmallows. 
  
 
 
 
 

After I poured the icing over top, I realized my frosting must have cooled down too much because the icing didn’t melt into the crevices of the pecans and marshmallow. So I just spread the frosting out evenly. Once cooled enough, I placed the pan into the fridge for an hour or two. 
  
 
 
 
 

It wasn’t until I removed the brownies and pulled back the parchment paper did I realize what I was in for. These bars contain everything that I love in life. And it was almost to pretty to eat.

Almost.
  
 
 
 
 

This is exactly what one needs to get over the cold weather and post holiday blues. Just be sure to pour yourself a giant glass of milk, because these brownies are rich and will definitely make you thirsty.
 
Thank you to Taylor for sharing this recipe with us on Tasty Kitchen. It was so much fun to make and definitely the most decadent brownie I have ever had the pleasure to taste!
 
Taylor has a plethora of delicious recipes on her blog Greens and Chocolate. From Avalanche Bars to Zucchini, Leek and Bean soup, you’ll definitely walk away with at least a dozen recipes to try! You could also stop by Taylor’s recipe box here on Tasty Kitchen; I guarantee you’ll find recipes equally fantastic there, too.

Recipe

Mississippi Mud Brownies

by greensnchocolate on February 4, 2011 in Brownies and Bars, Desserts
See this recipe post on greensnchocolate’s site! February 4, 2011

Brownies and BarsDesserts

4.60 Mitt(s) 5 Rating(s)

Prep Time 20 Minutes

Cook Time 25 Minutes

Difficulty Easy

Servings 9

9

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Recipe Description

A dense brownie layer topped with crunchy pecans, sticky marshmallows, then drizzled with a thin chocolate frosting.

Preparation Instructions

Preheat oven to 350 degrees F. Line an 8×8″ square baking pan with parchment paper or foil. If using foil, spray it with cooking spray.

In medium bowl, combine flour, 2 Tablespoons cocoa powder, and 1/2 teaspoon salt. Set aside.

In large mixing bowl, beat together 1/2 cup butter, sugar, and 3/4 teaspoons vanilla until creamy. Add the eggs one at a time. Stir dry ingredients into batter. Pour batter into prepared pan and spread evenly. Sprinkle with chocolate chips. Bake in preheated oven for 22-25 minutes.

When brownie layer is done baking, combine peanut butter and oil in a microwave safe bowl or measuring cup and microwave on high for 20 seconds to soften. Pour this warm mixture over hot brownie and spread. Sprinkle the peanut butter covered brownies with marshmallows. Return to oven to bake for 3 more minutes, or until the marshmallows puff. Remove from oven and sprinkle puffed marshmallows with toasted pecans.

To make frosting, combine confectioners sugar and salt. In small saucepan, melt 4 Tablespoons butter over medium heat. When butter is melted, add the 2 Tablespoons of cocoa powder and 1/4 cup of the milk and heat until the mixture begins to boil. Pour this mixture into confectioners sugar/salt mixture and beat on high speed with an electric mixer until smooth and glossy. If frosting is not pourable at this point, add remaining 2 Tablespoons of milk (I didn’t have to do this). Lastly, beat in 1/4 teaspoon vanilla, then pour evenly over puffed marshmallows and pecans.

Let cool completely in refrigerator for 1-2 hours. Cut into squares and enjoy!

Ingredients

• ¾ cups All-purpose Flour
• 2 Tablespoons Unsweetened Cocoa Powder
• ½ teaspoons Salt
• ½ cups Unsalted Butter, At Room Temperature
• 1 cup White Sugar
• ¾ teaspoons Pure Vanilla Extract
• 2 whole Large Eggs
• ¾ cups Semi-Sweet Chocolate Chips
• ½ cups Crunchy Peanut Butter
• 1-½ teaspoon Canola Oil
• 2 cups Mini Marshmallows
• ½ cups Chopped And Toasted Pecans
• 2 cups Confectioner's Sugar
• ⅛ teaspoons Salt
• 4 Tablespoons Unsalted Butter
• 2 Tablespoons Unsweetened Cocoa Powder
• ¼ cups Plus 2 Tablespoons Of Milk
• ¼ teaspoons Pure Vanilla Extract

 
 
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Laurie is the force behind Simply Scratch, a blog that documents her efforts to find and create recipes that are made simply from scratch. (We think it’s sweet that her mother-in-law helped her set up her blog and get started.) We love her recipes; they’re not just tried and true, but they look gorgeous as well. Check out her blog and you’ll become a fan too.

 
After all those delicious holiday cookies and treats, I’m ready for a bit of lighter fare. I’m thinking salads. Lots and lots of loaded salads are in my near future. And with a fabulous loaded salad, you’ve got to have an awesome dressing. The dressing is pretty much the most important part. It gets slathered all over the entire thing, so it’s gotta be kinda perfect.

This Herb Mustard Vinaigrette is the ultimate salad dressing. My future mother-in-law whipped up a salad for us with this dressing and I pretty much fell in love. I tweaked a few things here and there and the result is delicious. You can throw this on any kind of salad, with or without protein, and it’s going to be great!

Okay, here’s how to do it.

Start with an empty jar with a lid. I’m all about easy cleanup, so the jar is just perfect. You add all the ingredients, shake it up, and then store it in the fridge. No cleanup at all!

Add some freshly chopped garlic…

A few chopped shallots…

A dollop or two of whole grain Dijon mustard…

Some dried oregano…

Followed by some dried parsley.

Throw in some freshly cracked black pepper.

And a sprinkle of flaky salt.

Next, pour in some red wine vinegar.

And a healthy pour of olive oil.

Top it off with some freshly grated Parmesan cheese.

Tightly put the top back on. This is key. Otherwise you’ll have a giant mess.

Shake, shake, shake. And shake, shake, shake some more!

Then use it for all of your salads!

This dressing keeps well in the fridge for about a week. Just let it come to room temperature about 30 minutes before using it!

It’s particularly delicious on spinach salads with chicken. Or steak. Ok, it’s just awesome. You have to give it a try!

Recipe

Herb Mustard Vinaigrette

by whatsgabycooking on January 2, 2012 in Salad Dressings, Salads January 2, 2012

Salad DressingsSalads

4.50 Mitt(s) 2 Rating(s)

Prep Time 5 Minutes

Cook Time

Difficulty Easy

Servings 8

8

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Recipe Description

Hands down the best vinaigrette ever. Perfect for all the healthy eating this month.

Preparation Instructions

Combine all the ingredients in a mason jar.

Screw the lid on tightly and shake shake shake!

Serve as needed. Keep refrigerated.

Ingredients

• 2 teaspoons Garlic, Minced
• 2 teaspoons Shallots, Minced
• 2 Tablespoons Grainy Dijon Mustard
• 2 teaspoons Dried Oregano
• 2 teaspoons Dried Parsley
• ½ teaspoons Freshly Cracked Black Pepper
• ½ teaspoons Kosher Salt
• ¼ cups Red Wine Vinegar
• 1-¼ cup Extra Virgin Olive Oil
• 2 Tablespoons Finely Shredded Parmesan Cheese

 
 
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Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

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  Creamy, smooth custard contrasted with intense, spicy flavors. Today, I bring you these lovely Chai Pots de Creme, shared by Stacey (butterbean). I’ll not lie. The ingredient list contains a few specialty items. And the process is a bit time-consuming. But these little custards are very much worth it. So rich and full of flavor; [...]