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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 30 |
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Not all cake was created sweet, but it's all delicious in our book. These handheld pops make festive appetizers, too. âSimple & Delicious Test Kitchen Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix |
2 packages (3 ounces each) cream cheese, softened |
2 tablespoons louisiana-style hot sauce |
1 to 3 tablespoons finely chopped pickled jalapeno slices |
30 lollipop sticks |
1/4 cup butter, melted |
crushed corn chips |
Directions:
1. Prepare and bake corn bread according to package directions, using a greased 8-in. baking pan. Cool completely on a wire rack.
2. In a small bowl, beat the cream cheese, hot sauce and pickled jalapenos until blended. Crumble corn bread over cream cheese mixture and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or until firm.
3. Dip in melted butter and roll in corn chips. Refrigerate until serving. Yield: 2-1/2 dozen.
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