Baked Hush Puppies

Well, last night's recipe was not one of the best. The batter came out wrong. It was too thin, but I was afraid to add too much more flour because I didn't want it to be too heavy. It was heavy any way, an the batter was super think. Maybe it didn't work because hush puppies are supposed to be fried.
Here is the problem. I am scared of frying things. Oh, I can shallow pan fry, but proper deep frying on my stove scares me. I am very accident prone and the idea of having a huge pan of hot oil somewhere that it could spill all over me is slightly terrifying. We love hush puppies, though, and I may just have to get over my fear of frying to make these right.

Baked Hush Puppies - adapted from Vegetarian Times
1 1/2 c fine ground cornmeal
1/2 c cake flour
1Tbs plus 1tsp cane sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt, pus more for sprinkling
1tsp creole seasoning
1 large egg
1c low-fat soy milk
1/2 large sweet onion (1c) finely diced
3/4 c vegetable oil

Preheat oven to 425 degrees. Coat baking sheet with cooking spray.
Whisk together cornmeal, flour, sugar, baking powder, baking soda, salt and creole seasoning. Whisk together egg and milk in a separate bowl. Stir onion into cornmeal mixture, then fold in egg mixture. Shape batter into small balls and place on prepared baking sheet Bake 10 min. Brush tops with oil and sprinkle with salt. Bake 3 min more.

Now, as I said, my batter was too thin. I couldn't make these into balls, they ended up being more like johnny cakes. They tasted ok, but they were too heavy since I had added more cornmeal. If you make them and they work out, let me know! I really wanted them to be good.