Photo of Hush puppy muffins by WW

Hush puppy muffins

Total Time
30 min
10 min
20 min
Hush puppies are like individual deep-fried pieces of cornbread. We skip the deep-frying and bake them in a mini-muffin tin instead. Adding creamed corn and shredded onions adds moisture to the batter and helps keep these fritters extra tender when they are baked, and help to be able to reduce the amount of fat and sugar that would otherwise be needed. These are especially delicious served warm.


Cooking spray

4 spray(s)


2 large egg(s)

Uncooked sweet yellow corn

½ cup(s), cream-style (about 4 1⁄2 oz)

2% reduced fat buttermilk

½ cup(s)

Maple syrup

¼ cup(s)

Light butter

2 Tbsp, melted

Yellow cornmeal

1 cup(s)

All-purpose flour

1 cup(s)

Kosher salt

1 tsp

Baking powder

½ tsp


¼ tsp, cracked, black

Uncooked onion(s)

½ cup(s), chopped, grated, with some juices

Uncooked bell pepper(s)

¼ cup(s), chopped, green


  1. Preheat oven to 425°F. Coat one 24-cup mini-muffin pan with nonstick spray. In medium bowl, beat eggs. Mix in corn, buttermilk, maple syrup, and butter. Sift cornmeal, flour, salt, baking powder, and cracked black peppercorns into bowl with corn and whisk just to blend. Fold in grated onion and bell pepper.
  2. Using 1 spoon to scoop up batter and another spoon to scrape batter into pan, divide batter among muffin cups. Bake until muffins are golden brown and cooked through, 18 to 22 minutes. Let cool slightly before serving.
  3. Serving size: 1 hush puppy