I don’t know what made me think of making hushpuppies in the waffle maker, but I’m glad I did. They’re a super quick and simple side that I’ll definitely be making more often, because they’re really good and lots of fun.
Like waffles, hushpuppies come in sweet and savory versions. This recipe is a savory version, and it can be used as a base for more adventurous and tasty bite-sized puppy-waffles. Toss in some bacon, maybe, or season them with cayenne for more kick.
These hushpuppies aren’t fried, obviously, but they retain a delightful cornmeal crunch and oniony flavor. I dropped spoonfuls of the batter onto the waffle iron, so each bite-sized puppy has a crisp edge all the way around. A few stuck together, but
I didn’t cry. It’s all good.
These puppies are perfect alongside fried fish, of course, but they’ll go well with soups, stews, and veggie dishes, too. Give ’em a try!
These quick and easy hushpuppies cook up in your waffle iron, with less mess and a lot less work than fried.
- 1 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1 tablespoon dried parsley
- 1 egg beaten
- 3/4 cup milk
- 1/2 cup onion, chopped about 1 small onion
Heat up your waffle iron according to manufacturer’s instructions.
In a medium bowl, whisk the dry ingredients together.
Stir the chopped onions into the cornmeal mixture.
In a large bowl, mix together the wet ingredients.
Slowly add dry ingredients to wet ingredients and stir until just combined. The batter should be thick.
Working quickly, drop spoonfuls of batter into the waffle maker. You won't be able to avoid them touching completely, but that's okay. We're going for more surface crunch and a smaller bite-sized waffle. Lower the lid and cook about 5-6 minutes, depending on your waffle iron.