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A close-up shot of several jalapeño cornbread bites piled on a rustic plate, highlighting their golden texture and cheesy filling.

Southern Cornbread Poppers: The Perfect Cheesy Appetizer

These Southern Cornbread Poppers are the ultimate party snack! Easy, bite-sized cornbread muffins are filled with a creamy, spicy jalapeño and cheddar cheese center. Perfect for game days, holidays, or as a savory side dish everyone will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 poppers
Course: Appetizer, Side Dish, Snack
Cuisine: American, Southern
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk at room temperature
  • 1 large egg at room temperature
  • 1/4 cup unsalted butter melted
  • 4 oz cream cheese softened
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp diced jalapeños from a jar, or fresh
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder

Equipment

  • 1 24-cup mini muffin tin
  • 3 Mixing Bowls
  • 1 Whisk

Method
 

  1. Preheat your oven to 400°F (200°C). Generously grease a 24-cup mini muffin tin.
  2. In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the egg, then stir in the buttermilk and melted butter until just combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just moistened. Do not overmix.
  5. In another bowl, mix the softened cream cheese, shredded cheddar, diced jalapeños, garlic powder, and onion powder until well combined.
  6. Fill each mini muffin cup about halfway with cornbread batter. Add about a half teaspoon of the cheese filling into the center of each. Top with the remaining batter to cover the filling.
  7. Bake for 15-20 minutes, until golden brown and a toothpick inserted into the cornbread comes out clean. Let cool for a few minutes in the pan before serving.

Notes

For the best texture, do not overmix the batter; a few lumps are okay.
Shred your own cheddar cheese for a smoother, meltier filling.
Store leftovers in an airtight container in the refrigerator for up to 3 days.