Cornbread Poppers
A delightful twist on traditional cornbread, these cheesy poppers are a fun snack perfect for parties or cozy dinners.
Ingredients
Main Ingredients
- 1 cup cornmeal
- 1 cup buttermilk Can substitute with regular milk soured with vinegar or lemon juice.
- 2 large eggs
- 1 cup shredded cheese Cheddar or your choice.
- ¼ cup diced jalapeños Optional for added spice.
Dry Ingredients
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Other Ingredients
- ¼ cup melted butter
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a mini muffin tin.
- In a large bowl, mix together the cornmeal, buttermilk, and eggs until well combined.
- Add in the baking soda, baking powder, and salt, stirring until smooth.
- Fold in the shredded cheese and jalapeños if using.
- Pour the batter into the mini muffin tin, filling each cup about 2/3 full.
Baking
- Bake for 15-20 minutes, or until the tops are golden and a toothpick comes out clean.
- Allow to cool slightly before removing and serve warm.
Notes
Serve warm, perfect for dipping in salsa or sour cream. To store leftovers, place in an airtight container in the refrigerator for 3-4 days, or freeze wrapped in plastic wrap.