Go Back
Catcorakitchen

Cornbread Poppers Recipe

These bite-sized cornbread poppers combine the bold flavors of Southern cornbread with spicy jalapeños and melted cheddar cheese. Perfectly portable and baked to golden perfection, they're ideal for parties, game days, or as a quick midweek snack with a satisfying crunch and creamy heat in every bite.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup (120g) yellow cornmeal (stone-ground preferred)
  • 1 cup (125g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk or buttermilk
  • 1/3 cup (75g) unsalted butter, melted and cooled
  • 1 1/2 cups (170g) shredded sharp cheddar cheese
  • 2 medium jalapeños, seeds removed and finely diced
  • 1/4 cup (60g) cream cheese, softened

Equipment

  • mixing bowls, whisk, muffin tin, spatula, oven

Method
 

  1. Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
  3. In a separate bowl, beat the eggs, then add the milk, melted butter, and cream cheese, mixing until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the shredded cheddar cheese and diced jalapeños.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted comes out clean.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack and serve warm.

Nutrition

Calories: 350 | Carbohydrates: 35 | Protein: 12 | Fat: 20

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of water or broth to restore moisture. Do not freeze as the texture will change.
MAKE AHEAD: You can prepare [component] up to 24 hours in advance and store covered in the fridge. Bring to room temperature 30 minutes before cooking.
SUBSTITUTIONS: For a dairy-free version, substitute butter with coconut oil and milk with oat milk. Gluten-free flour blend works well as a 1:1 swap — add 1/4 teaspoon xanthan gum if your blend doesn't include it.
PRO TIPS: [2-3 specific tips that make a real difference in the outcome, based on the actual recipe — e.g. resting time, temperature, technique].
SERVING SUGGESTIONS: [How to serve, what sides pair well, presentation tips].
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!