Vegan Baked Oil-Free Hushpuppies

Vegan Baked Oil-Free Hushpuppies

That's right, today we are eating some Vegan Baked Oil-Free Hushpuppies! Sayonara grease bombs, hello healthy, but-still-delicious, hushpuppies. My husband said something the other day that cracked me up. He said he hated hushpuppies growing up because they were so greasy, that after one bite your whole face would break out into zits. Hahaha!

hushpuppies (1 of 1)

Well, here ya go folks, zit-free hushpuppies! Ok, now I'm cracking myself up....that sounds gross, sorry. However, I'm not sorry that these little hushpuppies are vegan, gluten-free, oil-free and baked....making them healthy and guilt-free!

If you are not from the south, then you may have no clue what the heck these are. Well, they are basically super popular where I'm from (Texas) and also very popular in Louisiana (where hubby is from). Basically, they are a cornbread type of ball that is deep fried in a bucket of oil. Pretty nasty, right? They have chopped onions and sometimes corn inside them and a mild heat to them, I made mine very mild. They are really delicious and I've missed them, so I created a non-greasy version and they are still delicious, soft and full of flavor. Typically they are served with seafood, but I found myself VERY content just eating these all on their own!

For these I used corn flour, not cornmeal. It is superfine and gives such a better, wonderful soft texture. I tried them with coarse cornmeal first and was not a fan at all. In case you are wondering, no, Bob is not paying me to share this product with you. I just happen to love it, found it at my local HEB and can't wait to use it in other baked goods. Sooo cheap too, only $2 if you get it off Amazon. Awesome stuff.

These look a bit different on the exterior once baked up because they didn't take a bath in grease like traditional ones. Since these hushpuppies are baked and not fried, that means absolutely zero oil. So, to avoid these being as dry as a cotton ball, I used an unconventional ingredient that probably has never been used in a hushpuppy before, almond meal. The almond meal does 2 things, it gives moisture and a wonderful texture, it also makes these gluten-free, where as most hushpuppy recipes contain white all-purpose flour.

I kid you not, my 3 year old daughter ate 6 or 7 of these in one sitting. I asked her if she thought they were pretty okay. Her response, "Mommy, these aren't okay, these are very yummy!" I was shocked she liked them so much, since they aren't like a muffin or cookie.

I'm just so dang happy to be posting these bad boys. I think I did 5 trials on these. If you all haven't figured me out by now, I'm a perfectionist. The first batch I made was good, but not good enough. I kept tinkering with the flour amounts and then the liquid and even the baking powder. I ended up only using a small amount of baking powder because the first couple of batches just nearly exploded and I didn't like the way they looked. I kept at it, while continually shoving my face with hushpuppies, until I was happy with the recipe. I am like this because I have tried way too many recipes online that have been a big FAIL. People don't list accurate measurements or poor instructions. In gluten-free baking, it is soooo worth it to weigh and list measurements that way. Too many people don't measure accurately or differently and end up with a different result. Buy a $13 kitchen scale from Walmart, it is worth it! 

Awesome golden brown exterior with a wonderful, soft interior. These are so good. Using a corn flour and almond meal coating for their exterior, helps them form a bit of a crispy shell. SO GOOD.

I can't wait to hear what you think of these Vegan Baked Oil-Free Hushpuppies! Let me know by dropping me feedback below after you make it! I’ll be dying to hear. You can also tag me on Instagram @thevegan8 and don’t forget my hashtag in your caption #thevegan8 so it’s saved to my page and I don’t miss it. Enjoy!

5.0 from 2 reviews
Baked Oil-Free Hushpuppies
Serves: 16 hushpuppies
  • 1 tablespoon ground flaxseed (7 g) mixed with 3 tablespoons warm water, about 45 ml)
  • 1 cup corn flour, not cornmeal (130 g, I used Bob's Red Mill Corn Flour)
  • 1¼ cups almond meal (125 g, I used Trader Joe's, it has a superfine texture, not gritty)
  • ¼ teaspoon baking powder
  • ¼ teaspoon cayenne pepper (really gives depth of flavor, don't omit)
  • 4 teaspoons coconut sugar
  • ¾ teaspoon fine sea salt
  • ½ cup finely chopped white onion (58 g)
  • ¾ cup "lite" canned coconut milk (shake the can well prior to measuring. Or sub with another creamy milk like soy or cashew, creamy is best)
  • Optional: ¼ cup corn kernels (I didn't add any to mine, but I know some people like corn in their hushpuppies)
  • Coating:
  • 2 tablespoons corn flour (15 g)
  • 2 tablespoons almond meal (12 g)
  • ⅛ teaspoon fine sea salt
  • Note: These hushpuppies use corn flour and almond meal for their base. It gives them a wonderful, soft texture and keeps them moist so they are totally oil-free. If you sub either of these flours or measure incorrectly you will end up with a completely different texture.
  1. Mix your flaxseed with 3 tablespoons water and warm for 20 seconds in the microwave. You want the water very warm, this will help the flaxseed mixture to gel up really well and act as an "egg". Set aside while you prepare the other ingredients.
  2. In a large bowl, combine the cornmeal, almond meal, baking powder, cayenne pepper, coconut sugar and salt and whisk everything really well until mixed. As always, for accurate results, use a kitchen scale to weigh your flours. When measuring the almond meal, scoop it up with your measuring cup and lightly pat down and then level off with your finger.
  3. In a separate small bowl, add the white onion and coconut milk (shake can first) and stir well. Add the reserved flaxseed mixture and stir until well mixed. Pour over the dry ingredients and stir with a spoon until it all comes together into a thick, sticky batter. It should be soft and sticky. Now, you could roll them into balls now if you like, but they will be a bit sticky to deal with, so place the batter into the fridge for one hour and then proceed.
  4. After the batter has chilled, preheat your oven to 400 degrees and line a sheet pan with parchment paper.
  5. Mix together the "coating" ingredients well into a small bowl with a whisk. Roll all the dough into 16 balls about the size of golf balls. Put a little corn flour on your hands to combat the stickiness. Coat each ball well with the coating mixture, shaking off any excess. After I coated each one, I rolled into my palms again to keep the round shape. Place them on the prepared pan and bake for 8 minutes, flip them over and bake another 7 minutes (15 minutes total), so they get a nice golden brown color on each side.
  6. Let them cool just 10 minutes on the pan, then devour! These are best eaten immediately the day they are made, as they tend to dry out later. Eat them on their own or dip them in ketchup or mustard or even my Lemon Pepper Cream Sauce.



  1. This sounds so yummy, Brandi! I’ve never heard of hushpuppies, but I think I really gotta give them a try! 🙂

  2. What exactly is a hushpuppie and what is it eaten with?

    I was confused….in the UK Hushpuppies are shoes hahaha Xxx


      Haha! No, as you can see, they are definitely not shoes! They are very popular where I’m from in the south…they are traditionally served with seafood. They are “kind of” like cornbread but they are typically deep fried into a bucket of oil…really nasty. Here is a link of more on them…’s basically a breaded cornbread-type of that is fried and has chopped onions in it and sometimes corn. Here is a traditional recipe from Paula Deen….really unhealthy.
      They are really delicious, you should try them! If you like an onion flavor and cornbread, you’d like them. I grew up eating them.

  3. No no no no…..
    I’ll take that whole basket please ?


      Haha Yay! So glad you know what these are Angela! I’m sure many won’t but from where I come from, we ate a ton growing up!!

  4. Where do you get coconut sugar? Will a substitution work? These look yummy, and yes, we eat hush puppies in Tennessee!


      Pamela, you can use regular white sugar, just use 2 teaspoons instead. I just don’t use white sugar anymore, so that is why I use coconut sugar, but regular white will be fine! Let me know how you like them, thank you!

  5. OMG I haven’t had hush puppies since I was a kid and that was the super greasy Long John Silver kind! This looks like a vast improvement over those! This is definitely happening this weekend since I think my picky boyfriend will go for these (he loves anything corn related!), will look for the corn flour this week!


      Hahaha omg I totally forgot about Long John Silvers selling them, lol! So funny!! Well, these are definitely much healthier and still super delicious!! I can’t wait to hear what you think of these Nicole! You are the best! You could even add in some corn if you wanted….I’d add in 1/4 cup…I will update the recipe!

  6. I always avoided hushpuppies, too – but thankfully not because eating them resulted in zits ;-)! Way too greasy! These are the cutest little things and knowing you they are guaranteed to be yummy and addictive!

  7. I’ve never heard of a hushpuppy and these look SO darn delicious, Brandi!!! I wish I could reach into my screen and grab one! <3

    What do you typically eat these with? Chili? I think I could eat them with anything, ha!! So yummy!! I NEED to make these!!!!!


      Thank you so much Ceara! If you love cornbread and a little spice and onion, then you would love these. These are soft and so delicious and easy to make!
      Hushpuppies are typically served with seafood, but I found myself VERY content just eating these all on their own! Growing up, they were a side item to a plate of popcorn shrimp or fish. Really yummy, but very greasy, so I’d typically just eat 2 of them along with my meal, but with these I ate 5 or 6 immediately out the oven, lol. But, YES, these would go absolutely AMAZING with chili….great idea!!

  8. O no you didn’t!!! These are amazing! I’ve forgotten all about hushpuppies and never even though to make my own version that I could eat now! Fantastic!


      Awww thanks so much Rebecca!! I have had these on my to-do list so long, and while it took me a few trials to get them right, I’m so happy to be eating them again and have them actually be good for me!

  9. I was intrigued by the title, because, as someone else has mentioned, Hush Puppies are/were a brand of shoes here in the UK! However, these look and sound delicious, I shall definitely make some of them. I think I’ll need to whizz up some cornmeal in the Vitamix to turn it into cornflour, then I’ll be good to go – looking forward to them:)


      Haha! Yes! Let me know how they turn out. As long as you can get the cornmeal superfine, just like the consistency of flour, then I think it should work. It’s necessary for it to be superfine so that the batter is the right consistency. Can’t wait to hear after you make them!

  10. YUM! I need these in my life like NOW! these look so good! 😉 perfect recipe!


      Thanks so much Michele!

  11. I don’t know what hushpuppies are and I definitely don’t want zits so I’ll stick with these beauties!! Whatever they are they look delicious!


      Haha! No zits from these! Thank you!

  12. Is there a reasonable substitute for the almond meal? I love hush puppies, but was just diagnosed with a ton of allergies including almonds!


      Hi Paige! The only sub that you could try would be to grind up raw unsalted sunflower kernels into a flour, but not sure of the taste it would give them. The sunflower kernels will give them a sunflower taste somewhat and not be 100% as soft because it doesn’t get as finely ground as the almond meal. But if you try it, make sure to use the same weight amount as the almond meal. Let me know how it turns out. They will taste less like a hushpuppy with them, but you could try it.

  13. I’ve never heard of hushpuppies before, thank you for introducing something new. These look perfect – I really know you are a perfectionist, haha. I really appreciate your healthy oil free version and just want to make these soon. Then I can have an opinion and I can enjoy these for myself. I love reading your story about childhood memories, food that your family doesn’t love so you created a new version and everyone loves this for now. There is nothing better then when your lovely daughter gives you thumbs up.


      Thank you so much Florian!! You are so kind! Yes, I’m a bit of perfectionist….super annoying, but that’s just the way it is 🙂

  14. Until now I seriously thought hushpuppies were one of those things I would never eat again because of all the oily ickiness, but I would happily devour a serving of these! Oil-free and baked, yippee! They look so light and fluffy too 🙂


      Thank you so much Natalie! I know, right?! But, here they are…healthy and delicious!

  15. My mom is from the South and I love hushpuppies. I can’t wait to try this healthier version, Brandi. 🙂


      Thanks so much Linda! I hope you love them!

  16. Is it weird that I don’t even really know what a HUSH PUPPY is? I do love when puppies HUSH though, LOL!!!


      Hahha! No, not weird at all….about 50% of you all have never heard of them….they are wildly popular in the south!

  17. How much is a tablespoon? In my country it is 15 ml. Some where it is 20 ml. How much in yours? Just to get the result right:-)


      Hi Rosa, I think you are good then, because here in the US it is just under 15 ml by a hair. So, I think you are fine. I also added it above in the recipe for the grams of the other tablespoon (dry) measurements. Let me know how they turn out!

  18. I have to admit I had no idea what hushpuppies were but they sound really really good. The fact that they are “zit free” makes them so much better! haha. Plus your daughter has the most adorable hands…hand model in the making!


      Haha I know, most people haven’t heard of them, but they are super delicious cornbread onion thingy’s popular in the south, haha! Thanks girl!

  19. Amazing Brandi! Another awesome recipe! I’ve never heard of Hushpuppies before, but they sound sooooooo delicious. I could definitely eat a whole batch of these in one go. The cayenne pepper sounds like such a tasty addition too!


      Thanks so much Harriet! Yes, the cayenne truly makes the flavor that much better, just a teeny bit does wonders!

  20. Meg

    Do you have a zucchini bread recipe? I have giant zucchini right now I’d love to use up in a yummy, healthy way!

  21. These look and sound AMAZING, Brandi. Adding them to my list of amazing vegan8 recipes to try 😀 I love that they are baked and oil-free. I lol’d on your husband’s memories, but I can totally relate too — all that oil can be so inflammatory and is totally unnecessary.


      Awww thanks so much sweet friend! They are so dang good and addictive! I know, I died laughing when he said that…he is quite hysterical!

  22. These look wonderful! I love a healthy alternative recipe. Thanks for sharing!


      Thank you so much Mary!

  23. To be honest I’ve never heard of hushpuppies but when I saw the photo of them on pinterest I had to check out the recipe. They look so cute! I love that you made a healthier, baked version of an otherwise super unhealthy dish. Yeay!


      Thank you so much Bianca!

  24. This sounds so yummy and addicitve, Brandi! I havve never heard of hushpuppies before. But they look scrumptious. I want these beauties in my life! Loved this healthy and baked version. Can’t wait to try these! 🙂


      Thank you so much Anu! Yes, many people have never heard of them, but they are most similar to a cornbread, but more flavor and more onion-y!

  25. I am dying….sweet little Olivia’s hand and her review…priceless! I’ve never had hushpuppies before, but I’m loving that you’ve created a zit-free version! Haha! They look and sound incredible!!! Adding this to my ‘must make’ recipes for fall. <3


      Thank you so much Mandy! I love her little hand too, it makes me so happy!

  26. This looks amazing! I have so many southern relatives so hush puppies were a huge part of my childhood as well. Do you have any recommendations for replacing the almond meal? I’m allergic to nuts.


      Hi Tori! Unfortunately, the almond meal is a very crucial ingredient to these and it just wouldn’t work or be as moist without them. I found one that doesn’t use almond meal and you can try those, I have not tried them though.

  27. I can’t wait to try these!! I’m from South Louisiana (south of NOLA, to be exact–and yes, there is life south of NOLA! lol) so I’ve had my fair share of hushpuppies. But these are so much better! Thanks!


      Haha, that was funny! Hushpuppies are the best, and these thankfully are really healthy! Let me know if you try them!

  28. OMG!!!!! Holy smokes these are incredible!!! While I have nothing to compare them to (I’ve never had hush puppies before), I’m willing to bet that these are WAAAAAY better than the greasy ones. I lost track of how many I ate…no shame. I love how buttery they were and despite having so few ingredients, they were amazingly flavorful. Willow was loving them until she took a closer look and saw the onions! Ha! Josh and I decided that we’re making these for our next family get together. Awesome recipe, my friend!! xo


      Yay!!! So happy that you made these Mandy, and more importantly, LOVED them!! I’m all about big flavor on few ingredients, haha! I’m so happy you loved them so much. I’m so addicted to them and they are totally better than the traditional ones because they are WAY too greasy and make you feel sick…these are healthy and delicious, win-win! Thank you so much for making them! You rock!

  29. […] Vegan Baked Oil-Free Hushpuppies >> The Vegan 8 >> I have never tried hushpuppies before, but when I read Brandi’s post about them and scanned over the recipe, I knew we had to make them. You guys. I lost track of how many I ate!!! These are out of this world delicious! Buttery and incredibly flavorful despite having so few ingredients. We will be making these again very soon! […]

  30. Ken

    Hi Brandi, first I have to say that I love your blog! I am not even vegetarian but I love how healthy your recipes and how wonderful your photos are! I made these today and decided to leave a comment to let you know how much we all loved them! My 2-year-old was holding one in his hand and pointing to the ones on the plate screaming “more cake!” 🙂 So I guess it means that these are so delicious that they can pass for cake 🙂 PS-I did not have corn flour so I processed corn meal in my magic bullet and it worked!


      Wow Ken, this feedback was so wonderful to read! I can’t tell you how much it made me smile! I’m so happy to hear these were such a hit and even better that your 2 year old thought they were as good as cake, hahaha! So cute! Thanks again for letting me know 🙂

  31. Just made them. Dropped you a pic on Facebook 😉

    I am in love with them. I must say I can totally relate to your little daughter: it is sweet and at the same time savory; that twist when you bite the little pieces of onions is awesome! I was scared they would just fall apart later, but they didn’t. They are also extremely satisfying, I ate 3 of them and that was more than fulfilling. Delicious.

    Brainstorming: I know you stressed that almond flour is a crucial ingredient, but was also wondering if they would work with SPROUTED buckwheat flour (not normal buckwheat flour,– sprouted, homemade & dehydrated) for the almond; would be an option for those with nut allergies (not me, just a thought). I am regularly and successfully swapping between them to reduce nut intake. I’ll let you know if I try, of course 🙂 THANK YOU!


      I’m so very happy to hear you loved these so much Barbara! Thank you so much for letting me know and for sharing your pic on Facebook! I would love to hear how the sprouted buckwheat flour works! The almond flour is what helps to keep these so moist, since there is no oil, so I would be concerned about them getting too dry, but I would love to hear when you try them! Thank you again!

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