Jalapeño Cornbread Cheddar Bites
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.
Servings 10 servings
- 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
Heat the oil in a deep skillet to 350 degrees over medium heat.
Add 1/2 cup of the flour to a shallow baking dish or pie plate for dredging the cheese.
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.
Slice 1/4 inch thick strips off the block of cheese. You should end up with around 8-12 slices of cheese.
Dredge each cheese slice in the flour and then dip into the cornbread batter and coat.
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.
Calories: 163kcal | Carbohydrates: 14g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 205mg | Potassium: 138mg | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 1.7mg | Calcium: 214mg | Iron: 0.9mg