Cornmeal Nips

These little cornmeal bites are somewhere between a hush puppy and a corn muffin top. Boiling water poured over cornmeal, butter, and seasonings creates a thick batter that puffs up in a hot oven, giving you crispy edges with a tender, slightly grainy center.

Grated onion and hot sauce are the flavor hooks. The onion melts into the batter during baking, leaving behind a subtle savory sweetness. The hot sauce adds just enough heat to make these interesting without overpowering the corn flavor. You barely taste the sugar, but it rounds out the salt and spice.

Drop them by the teaspoon for small, snackable bites that bake in just 15 minutes. They come off the sheet with crunchy bottoms and soft middles.

Chef Tips

• Use boiling water, not just hot. The boiling water hydrates the cornmeal and partially cooks it, which is what creates that soft interior. Warm water won’t work.
• Stir the boiling water in quickly and thoroughly. Lumps of dry cornmeal won’t hydrate during the short bake time.
• Let the batter cool slightly before adding the egg. If the batter is too hot, the egg will scramble on contact instead of binding the mixture.
• Space the drops at least an inch apart. They spread slightly and you want the edges to crisp, not steam against a neighbor.

Variations

• Cheese nips: Fold in shredded sharp cheddar after the egg for a cheesy cornmeal bite.
• Jalapeno cornmeal nips: Add minced fresh jalapeno and a pinch of cumin for a Southwestern kick.
• Herb butter version: Use herb-infused butter (rosemary or thyme) instead of plain for an aromatic twist.