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These Cheddar-Jalapeno Cornbread bites are salty-sweet, bite-sized cornbread balls stuffed with cheddar cheese and a drizzle of honey. Part cornbread, part hush puppy, full awesome. Watch the recipe video HERE.
To finely grate the jalapeno, it's best to use a microplane so that the jalapeno can be easily mixed throughout the dough. One trick with the jalapeno is to freeze it. This makes microplaning simple.
WHAT YOU'LL NEED (scroll to full ingredient list)
Yellow cornmeal
All-purpose flour
Granulated sugar
Baking powder
Salt
Garlic powder
Egg
Milk
Jalapeno
Sharp cheddar cheese
Cooking oil
Honey
DIRECTIONS
STEP 1: CORNBREAD
In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, garlic powder, egg, milk and jalapeno.
Use a microplane to finely grate the frozen jalapeno. (why?)
STEP 2: FORM
Flatten a little dough in your palm and add some cheese inside.
Then roll the dough into a little ball.
STEP 3: FRY
Fry at 375°F until golden brown and crispy (about 2-3 minutes).
STEP 4: COOL
Remove from the oil and slightly cool on a wire rack.
STEP 5: SERVE
Slightly heat the honey so it drizzles more easily.
Add the cooked cornbread bites into a bowl and drizzle with honey.
Give them a quick toss to coat with the honey and then serve.
INGREDIENTS
Makes 16
2 C yellow cornmeal
1/2 C all-purpose flour
4 TBSP granulated sugar
2 tsp baking powder
1 tsp salt
2 tsp garlic powder
1 large egg
3/4 C milk
1 jalapeno, frozen and finely grated
4 oz sharp cheddar cheese, grated
Oil for frying
3 TBSP honey
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