Cheddar-Jalapeno Cornbread Bites

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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.

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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.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Deep pan or Wok 

• Mixing Bowl

• Microplane/Zester

• Sheet pan with wire rack

• Yellow cornmeal

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Garlic powder

• Egg

• Milk

• Jalapeno

• Sharp cheddar cheese

• Cooking oil

• Honey

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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.

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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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