Cheesy Cornbread Sizzle Pops

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

  1. 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.
  2. In a large bowl, combine sausage meat, homemade cornbread mix, and grated cheese. Add the prepared rub and mix until well combined.
  3. Roll the mixture into golf ball-sized balls. You should get 25 to 30 balls.
  4. Preheat your grill to 160C and cook the balls for around 20 minutes or until cooked through (74C internally)
  5. 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

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

Frequently Asked Questions

Traditional Cumberland sausage meat is made from boneless pork cuts, including pork fat. The pork is de-rinded to take the skin and gristle off and the pork is broken down using a mincer.

The main feature of a Lincolnshire sausage is that it uses sage as the main herb in the flavouring. Also, the meat is coarsely ground instead of being mashed up, which gives it a different texture to Cumberland sausage where the meat is chopped into chunkier bits.

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