Football season is less than two weeks away—perfect timing to turn your cake pop maker into a tool for savory bite-sized appetizers. These are not the sweet party cake pops you see at birthdays. Instead, they’re spicy, cheesy cornbread bites that are ideal for game day or any gathering.
Use this cornbread batter in your cake pop maker the same way you would use cake batter. If you don’t own an electric cake pop maker, the mixture works great in a mini muffin tin—make mini cornbread muffins instead.
Cheddar Jalapeno Cornbread Cake Pop
5 out of 5
3 reviews
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients
- 1 cup corn meal
- 1 cup all-purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 1 egg
- 1 cup milk
- 1/4 cup oil
- 2 jalapeno peppers , cored, seeded and minced
- 1 cup grated cheddar cheese
Instructions
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In a bowl, whisk together the corn meal, flour, sugar, baking powder and salt until well combined.
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Add the egg, milk and oil and mix until the batter is smooth and uniform.
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Fold in the minced jalapeno and grated cheddar cheese.
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Spoon the batter into your cake pop maker and cook according to the manufacturer’s directions, treating it like cake batter.
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Note that cornbread batter is denser than cake batter, so cooking may take a bit longer—watch for a golden exterior and cooked center.
Notes
Make Cornbread Mini Muffins
Preheat the oven to 375°F (190°C). Grease a mini muffin tin with butter or cooking spray. Fill each cup about two-thirds full and bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean.
Preheat the oven to 375°F (190°C). Grease a mini muffin tin with butter or cooking spray. Fill each cup about two-thirds full and bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean.
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Author: Steve Cylka
