Select a size: | | | |
Prep Time Cook Time |
Servings 24 | Difficulty Easy |
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!