Baked Hush Puppies

I haven't had a hush puppy in years; mainly because they almost always have buttermilk in them and because I don't live in the south anymore. When you grow up on southern food, it's hard not to be disappointed when try non-southern replicas of your childhood flavors.

My grammy used to take me to this restaurant in Birmingham, Alabama on the regular called, Seafood World. We would get one order of hushpuppies (probably 50-60 mounded in one of those red plastic bins, lined with red and white checkered paper) and Grammy would make her secret sauce for us to dip them in (which was just equal parts tarter and cocktail sauce mixed together). We'd talk and bond for about an hour while feasting on those hushpuppies.

And today when I bit into my first hush puppy in who-can-remember-how-long I was taken back to my formative, grammar school age years with my grammy. I couldn't help but smile and feel her presence within my soul. A woman loved and missed greatly by her granddaughter. A woman who would be proud to know that the taste of hush puppies warms my heart because of her.

Normally, hush puppies are deep fried. The word on the ole southern block was that back in the day when households would have fish frys, they'd fry up the extra batter and throw it to the dogs to keep them quiet, "we ain't fixin' to the feed the whole neighborhood," and thus hush puppies were discovered.

Now fast forward to a vegan standing in her bare kitchen with little-to-no food and a hungry family. Hush puppies sound good; she loves deep fried foods, being southern and all, but tries her damnedest to stay away from them. Veganized and baked, instead of fried, she feels confident that if her grammy were here today, they'd be feasting and bonding.







2/3 c cornmeal
1/3 c rice flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp red pepper flakes
1 small onion, finely chopped
1/3 c nut milk
2 flax eggs
2 tbsp oil

  1. Preheat that oven to 450, grease up a pan, and grab two medium sized bowls.
  2. In one bowl, mix together the cornmeal, flour, baking powder, salt and red pepper flakes.
    In the other, beat together your onion, milk, "eggs" and oil. 
  3. Combine your two bowls into one but make sure you don't over stir that shit.
  4. Use a tablespoon to make 24 balls and drop them on your pan. Bake for about 10 minutes. Eat in less than 2 minutes. Start another batch.



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