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Cheesy Cornbread Sizzle Pops

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!

Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Cooking Method: ,
Cuisine:
Courses:
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:
  • 75 Grams Cornmeal (Polenta)
  • 75 Grams Plain flour
  • 25 Grams Sugar (Optional, for a hint of sweetness)
  • 7 Grams Baking powder
  • 0.5 Tsp Salt
    • For the Sizzle Pops:
  • 500 Grams Sausage meat
  • Homemade cornbread mix (From above)
  • 150 Grams Grated cheddar cheese
    • For the Rub:
  • 1 Tbsp Brown sugar
  • 1 Tbsp Smoked paprika
  • 1 Tsp Garlic powder
  • 1 Tsp Onion powder
  • 0.5 Tsp Ground black pepper
  • 0.5 Tsp Ground mustard
  • 0.5 Tsp Cayenne pepper (Adjust for heat preference)
  • 0.5 Tsp Dried thyme
    • Garnish and Extras:
  • Sauce for tossing and dipping
  • Chopped chives or parsley (For garnish)
Instructions
  1. 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. 2
    Mix the Rub:

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

  3. 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. 4
    Shape the Pops:

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

  5. 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. 6
    Garnish and Serve:

    Sprinkle with chopped chives or parsley for a fresh finish. Serve warm with your favourite dipping sauce for extra flavour.

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
Read it online: https://www.smokeandsear.world/BBQ-recipes/cheesy-cornbread-sizzle-pops/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.