Cheesy Cornbread Sizzle Pops

Servings: 10 Total Time: 55 mins Difficulty: Beginner
The perfect marriage of cheesy cornbread and juicy sausage in a spicy-sweet coat.

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

Prep Time 25 mins Cook Time 30 mins Total Time 55 mins
Difficulty: Beginner Cooking Temp: 160  °C Servings: 10 Estimated Cost: £  10 Calories: Approximately 120 per serving Best Season: Suitable throughout the year

Ingredients

For the Cornbread Mix:

For the Sizzle Pops:

For the Rub:

Garnish and Extras:

Instructions

  1. 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.

  2. Mix the Rub:

    In a separate bowl, blend the rub ingredients. This will coat the pops with a sweet and spicy punch.

  3. 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.

  4. Shape the Pops:

    Roll the mixture into golf ball-sized pops. Aim for about 25-30 balls.

  5. 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).

  6. 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!

Keywords: cornbread pops, cheesy sausage balls, BBQ snack, sausage appetizers, sweet and spicy rub

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The fire for this cook was powered by the awesome @planetfriendlyfirewood Love Logs – keeping the heat steady and the vibe eco-friendly!

For the full recipe, head over to my website:

👉 https://www.smokeandsear.world/BBQ-recipes/curry-goat-with-rice-n-peas-caribbean-dumplings/

If you try this one, tag me – I’d love to see your plates! 🌟

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🔥 The Most Popular Recipe I’ve EVER Written! 🔥

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🍲 Melt-in-your-mouth beef stew.
🌱 A hearty mix of veg.
🥟 Dumplings so fluffy they’re basically little clouds.

👉 Check out the full recipe here: https://www.smokeandsear.world/BBQ-recipes/beef-stew-with-dumplings-in-the-ninja-foodi-max-15-in-1/

I know this isn’t my usual outdoor BBQ vibe, but maybe it’s time I start sharing more indoor cooking? What do you reckon?

Drop a comment, and let’s chat!

Oh, and while you’re on my site, I’ve added a new feature—leave feedback directly on the recipe page or ask for tips. It’s like having a one-on-one kitchen chat with me!

#SmokeAndSear #BeefStew #NinjaFoodi #ComfortFood #IndoorCooking #BBQRoots #TinyKitchenCooking #UKFoodie
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Here’s the trick:

💡 Pulled pork straight from the freezer (still vacuum-sealed) into a saucepan of simmering water. 25 minutes later—perfection.

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