When Cumberland sausage meat from Village Butchers landed on my doorstep, the easy option was sausage rolls. But where’s the fun in the obvious? I channelled my inner mad scientist and created Cheesy Cornbread Sizzle Pops – a saucy love child of sausage meat and cornbread, jazzed up with a rub that hits harder than a mule. Perfect for BBQs or as a finger-lickin’ snack, these little pops pack massive flavour in every bite. Get ready to wow your mates – they’re simple, epic, and addictive!
Cheesy Cornbread Sizzle Pops
Ingredients
For the Cornbread Mix:
For the Sizzle Pops:
For the Rub:
Garnish and Extras:
Instructions
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Prepare the Cornbread Mix:
Combine cornmeal, plain flour, sugar (if using), baking powder, and salt in a bowl. Mix well to create your cornbread base.
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Mix the Rub:
In a separate bowl, blend the rub ingredients. This will coat the pops with a sweet and spicy punch.
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Combine Sausage and Cornbread:
In a large bowl, mix the sausage meat, prepared cornbread mix, and grated cheddar. Sprinkle in the rub and knead until evenly combined.
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Shape the Pops:
Roll the mixture into golf ball-sized pops. Aim for about 25-30 balls.
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Cook the Pops:
Preheat your Ninja Woodfire to 160°C (320°F). Arrange the pops evenly on a baking tray or grill rack. Cook for approximately 20 minutes, or until the internal temperature reaches 74°C (165°F).
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Garnish and Serve:
Sprinkle with chopped chives or parsley for a fresh finish. Serve warm with your favourite dipping sauce for extra flavour.
Equipment
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Note
Spice Adjustments: Reduce cayenne for a milder rub or swap with chilli powder for a smokier heat.
Optional Smoking: For an extra flavour kick, add wood pellets to your Ninja Woodfire and lightly smoke the pops before serving.
Party Prep: These can be made ahead of time and reheated on the grill. Perfect for entertaining!
