For those of you who aren’t familiar with them, hush puppies are crunchy little cornmeal fritters. We always have them at fish fries, and they’re a real hit with kids (and everyone else). This is a healthier version of one of our Granny Paul’s specialties. We bake them in mini muffin pans to have on hand for a snack. They travel well, too, so they’re a great lunch box option.

　　

Ingredients

serves 8 to 10 kids or 4 to 6 adults

　　2/3 cup yellow cornmeal

　　1/3 cup all-purpose flour

　　1 teaspoon baking powder

　　3/4 teaspoon salt

　　1/8 teaspoon freshly ground black pepper

　　1/2 cup finely chopped onion

　　1/3 cup milk

　　2 large eggs, lightly beaten

　　2 tablespoons unsalted butter, melted

　　

Step 1

Preheat the oven to 450°F. Lightly grease the cups of a 24-cup mini muffin pan or spray with non-stick cooking spray.

　　

Step 2

In a medium bowl, combine the cornmeal, flour, baking powder, salt, and pepper.

　　

Step 3

In a separate bowl, mix together the onion, milk, eggs, and butter. Fold the egg mixture into the flour mixture until the flour mixture is just moistened.

　　

Step 4

Spoon 1 tablespoon of the batter into each of the prepared mini muffin cups. Bake for 10 minutes, or until the hush puppies are firm to the touch and golden brown around the edges.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.