5.0 from 3 votes
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 10 servings
Calories: 163 kcal
Course:
Appetizer
Cuisine:
Mexican
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 Jalapeño 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
- 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.
Cup of Yum
Nutrition Information
Calories
163kcal
(8%)
Carbohydrates
14g
(5%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
25mg
(8%)
Sodium
205mg
(9%)
Potassium
138mg
(4%)
Sugar
3g
(6%)
Vitamin A
260IU
(5%)
Vitamin C
1.7mg
(2%)
Calcium
214mg
(21%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 163
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 205mg | 9% |
| Potassium | 138mg | 3% |
| Sugar | 3g | 6% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 214mg | 21% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.