Jalapeño Cornbread Cheddar Bites

Have you guys noticed anything different and/or crazy up in here lately?

I’ve been blogging every single day! For 4 whole days now!

I know, right? I’m, like, super motivated and un-lazy this week. It’s so weird. Also, I set a goal to blog five days a week from here on out.

Let’s all play a fun little game and guess how long it will take me to fail!

So, anyway, hi! Nice to see you again! I hope you like me, because I’m planning on blowing up your feed reader or inbox (you are subscribed, right?) every Monday through Friday.

Let’s talk about food now, mkay?

I made corn dogs the other day and they were divine. While I had my oil all hot and, uh, oily I decided to fry some cheese bites, too. I totally cheated and just used the same batter from the corn dogs, but I mixed in some finely diced jalapeño. The jalapeño didn’t make things all that spicy because I left out the seeds, but if you like to live dangerously, go ahead and toss some seeds in.

These were gooey and cheesy and pretty much pure comfort food. They’d be fabulous dipped in ranch dressing, but I was all out and too lazy to make my own.

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Jalapeño Cornbread Cheddar Bites

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Servings: 10 servings
Course: Appetizer
Cuisine: Mexican
Keyword: easy recipes, kid-friendly recipes, party recipes
Calories: 163 kcal

These are gooey and cheesy and pretty much pure comfort food. They'd be fabulous dipped in ranch dressing, but I was all out and too lazy to make my own.

Ingredients

  • 1 cup flour divided
  • 2 tablespoons cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 jalapeno seeded and finely diced (add more or less to your taste)
  • 1/2 cup milk
  • 8 ounces sharp cheddar cheese
  • Vegetable or canola oil for frying

Instructions

  1. Heat the oil in a deep skillet to 350 degrees over medium heat.
  2. Add 1/2 cup of the flour to a shallow baking dish or pie plate for dredging the cheese.
  3. Add the remaining flour, corn meal, sugar, baking powder, salt, garlic powder, onion powder, jalapeno, and milk to a mixing bowl and mix until well combined.
  4. Slice 1/4 inch thick strips off the block of cheese. You should end up with around 8-12 slices of cheese.
  5. Dredge each cheese slice in the flour and then dip into the cornbread batter and coat.
  6. Drop into the hot oil and fry 1 minute per side or until golden brown. If the cheese bursts through the crust, reduce the frying time.
Nutrition Facts
Jalapeño Cornbread Cheddar Bites
Amount Per Serving
Calories 163 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 25mg8%
Sodium 205mg9%
Potassium 138mg4%
Carbohydrates 14g5%
Sugar 3g3%
Protein 7g14%
Vitamin A 260IU5%
Vitamin C 1.7mg2%
Calcium 214mg21%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.