Description
I came up with these Jalapeño Cornbread Poppers one Sunday when I needed something quick for an impromptu football watch party. Now they’re requested at EVERY gathering! These little bites pack all the flavor of jalapeño cornbread but in an addictive, poppable form that’s perfect for snacking. The crispy exterior gives way to a moist, tender center with the perfect kick of heat. Fair warning: make extra because these disappear FAST!
Ingredients
Scale
For the Cornbread Mixture:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
- 1 cup shredded sharp cheddar cheese
- 4 jalapeños, seeds removed and finely diced (leave seeds in if you want more heat!)
- 1/4 cup chopped green onions
For the Coating:
- 1/2 cup cornmeal
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Oil for frying (vegetable or canola work great)
For the Honey Butter Dip (Optional but AMAZING):
- 1/2 cup butter, softened
- 3 tablespoons honey
- Pinch of salt
- Dash of hot sauce (optional)