Savory Corn Bread Pops Recipe

3 2 2
Savory Corn Bread Pops Recipe
Savory Corn Bread Pops Recipe photo by Taste of Home
Publisher Photo

Savory Corn Bread Pops Recipe

Read Reviews
3 2 2
Publisher Photo
Not all cake was created sweet, but it's all delicious in our book. These handheld pops make festive appetizers, too. —Simple & Delicious Test Kitchen
MAKES:
30 servings
TOTAL TIME:
Prep: 1 hour Bake: 25 min. + freezing
MAKES:
30 servings
TOTAL TIME:
Prep: 1 hour Bake: 25 min. + freezing

Ingredients

  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 2 packages (3 ounces each) cream cheese, softened
  • 2 tablespoons Louisiana-style hot sauce
  • 1 to 3 tablespoons finely chopped pickled jalapeno slices
  • 30 lollipop sticks
  • 1/4 cup butter, melted
  • Crushed corn chips

Directions

Prepare and bake corn bread according to package directions, using a greased 8-in. baking pan. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, hot sauce and pickled jalapenos until blended. Crumble corn bread over cream cheese mixture and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or until firm.
Dip in melted butter and roll in corn chips. Refrigerate until serving. Yield: 2-1/2 dozen.
Originally published as Savory Corn Bread Pops in Simple & Delicious December/January 2012

Nutritional Facts

1 pop: 70 calories, 5g fat (3g saturated fat), 19mg cholesterol, 98mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 1g protein.

  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 2 packages (3 ounces each) cream cheese, softened
  • 2 tablespoons Louisiana-style hot sauce
  • 1 to 3 tablespoons finely chopped pickled jalapeno slices
  • 30 lollipop sticks
  • 1/4 cup butter, melted
  • Crushed corn chips
  1. Prepare and bake corn bread according to package directions, using a greased 8-in. baking pan. Cool completely on a wire rack.
  2. In a small bowl, beat the cream cheese, hot sauce and pickled jalapenos until blended. Crumble corn bread over cream cheese mixture and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or until firm.
  3. Dip in melted butter and roll in corn chips. Refrigerate until serving. Yield: 2-1/2 dozen.
Originally published as Savory Corn Bread Pops in Simple & Delicious December/January 2012

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forSavory Corn Bread Pops

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
buff1329 User ID: 8610675 244308
Reviewed Feb. 22, 2016

"I tried this recipe for my coworkers. Sadly, they found their way to the trash can. The combination of hot sauce, jalape?os and the cornbread was not at all what was expected. Definitely not a keeper."

MY REVIEW
msfrizzle User ID: 1416844 188118
Reviewed Dec. 12, 2011

"I made these and served them at our church function and they were a big hit. I made one with the crushed corn chip coating and one without the coating. The one without the coating was by far the favorite. I had several requests for the recipe. I will definitely make these again. They are delicious and different."

Loading Image