Cheesy Cornbread Sizzle Pops
- 35 Minutes
- Easy
- Pork
If you’re tired of eating the same old foods during the holiday season, we can shake things up for you with this cheesy cornbread sizzle pops recipe. You’re probably wondering what exactly that entails, all we’ll say for now is if you like sausage meat, cornbread, and cheese, you’ll want to keep reading and see how Lee from Smoke and Sear creates this mouth-watering dish below.
Cooking Method
- In a bowl, mix together cornmeal, flour, sugar, baking powder, and salt to create your cornbread mix. Combine all rub ingredients in a separate bowl.
- In a large bowl, combine sausage meat, homemade cornbread mix, and grated cheese. Add the prepared rub and mix until well combined.
- Roll the mixture into golf ball-sized balls. You should get 25 to 30 balls.
- Preheat your grill to 160C and cook the balls for around 20 minutes or until cooked through (74C internally)
- Sprinkle with chopped chives or parsley for a vibrant pop of colour. Serve with an additional dipping sauce on the side for those who love extra flavour.
The Ingredients
For the cornbread mix
- 150g cornmeal (polenta)
- 150g plain flour
- 50g sugar (optional, for a touch of sweetness)
- 15g baking powder
- 1 tsp salt
For the sausage bombs
- 500g sausage meat
- 200g homemade cornbread mix
- 150g grated cheddar cheese
For the rub
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground black pepper
- ½ ground mustard
- ½ tsp cayenne pepper (adjust for heat)
- ½ tsp dried thyme
- Chopped chives or parsley for garnish
- Your choice of sauce for tossing and dipping
What to serve with cheesy cornbread sizzle pops
These cheesy cornbread sizzle pops make an ideal starter or sharer for a cosy winter meal. You can serve them with your choice of dipping sauce, some examples include:
- BBQ sauce
- Sweet chilli
- Cranberry
- Gravy
