Can I substitute the ground beef with another protein?

Absolutely! Feel free to swap the ground beef for shredded chicken, black beans, or even a plant-based protein alternative. Get creative with your fillings!

How long do these chili cornbread cake pops last, and can I freeze them?

I havent tried that *personally*, but i think they’d probably be alright for a few days if stored in an airtight container. Freezing them might affect the texture of the cornbread, so i wouldn't recommend it.

What if I don't have a cake pop maker? Can I bake these in something else?

If you don't have a cake pop maker, you can totally use a mini muffin tin! Just adjust the baking time accordingly—start checking them around 12-15 minutes. Let cool before removing.

Can I make these less sweet?

Yes, reduce the amount of sugar in the cornbread mixture or use a sugar substitute. You can also add more savory spices like cumin or chili powder to enhance the chili flavor and balance the sweetness.

I am vegetarian. What substitutions can be made?

For a vegetarian option, simply replace the ground beef with an equal amount of cooked lentils or black beans. Ensure you adjust the seasoning to complement the flavors of your chosen substitute.

Can I add toppings or garnishes after baking?

Certainly! Adding a sprinkle of shredded cheese, a dollop of sour cream, or a drizzle of hot sauce after baking can elevate the flavor profile and add an extra layer of deliciousness to each bite.

I stumbled on this idea quite by accident, actually. It was a chilly autumn evening (pun intended!), and I was craving both cornbread and chili. Then, like a bolt of lightning, it hit me: why not combine them into adorable, bite-sized cake pops? The result? Pure comfort food magic. Cornbread Chili Cake Pops are a delightful twist on classic comfort foods, perfectly combining the sweetness of cornbread with the savory warmth of chili. These aren't just tasty; they're incredibly fun to make and serve. Imagine the look on your guests’ faces when you present them with these unexpected treats!

These cornbread cake pops are amazing! They are a delightful fusion of sweet and savory that really hits the spot. The slightly sweet cornbread complements the hearty chili filling perfectly. The cake pop form makes them easy to eat and a total crowd-pleaser. If you're looking for a creative and delicious appetizer or snack, you've found it!

Cornbread Chili Cake Pops

Name: Cornbread Chili Cake Pops
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24
Cuisine: Single-Serve
Ingredients: 1 cup Cornmeal; 1 cup All-Purpose Flour; 1/4 cup Sugar; 1 tbsp Baking Powder; 1/2 tsp Salt; 2 large Eggs; 1/4 cup Melted Butter; 1 cup Milk; 1 lb Ground Beef; 1/2 cup Diced Onion; 1/2 cup Diced Bell Pepper; 2 cloves Minced Garlic; 2 tbsp Chili Powder; 1 tsp Cumin; 1 tsp Oregano; 1 (14.5 oz) can Diced Tomatoes; 1 (8 oz) can Tomato Sauce; 1 (15 oz) can, rinsed and drained Kidney Beans; 1 cup Beef Broth

Cornbread Chili Cake Pops combine the sweet taste of cornbread with the savory delight of chili into a fun, bite-sized treat that's perfect as an appetizer or snack.

⏳ Yield & Time

Yield: 24 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

📖 Instructions

Preheat your oven or cake pop maker: If using an oven, preheat to 375°F (190°C). If using a cake pop maker, turn it on to preheat.
Prepare the cornbread batter: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Combine wet ingredients: In a separate bowl, whisk together the eggs, melted butter, and milk.
Mix wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Make the chili (if not already prepared): In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
Add chili ingredients: Stir in the diced onion, bell pepper, garlic, chili powder, cumin, oregano, diced tomatoes, tomato sauce, kidney beans, and beef broth. Bring to a simmer and cook for 15-20 minutes, or until the chili has thickened to your liking.
Prepare the cake pop maker or muffin tin: If using a cake pop maker, lightly grease the cavities. If using a mini muffin tin, line it with mini muffin liners or grease it well.
Fill the cavities: Spoon a small amount of the cornbread batter into each cavity, filling it about one-third of the way full.
Add the chili: Place a spoonful of the prepared chili on top of the cornbread batter in each cavity.
Top with more cornbread: Cover the chili with another spoonful of cornbread batter, filling the cavity almost to the top. Be careful not to overfill.
Bake or cook: If using an oven, bake for 15-20 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. If using a cake pop maker, cook according to the manufacturer's instructions, usually around 4-5 minutes.
Cool slightly: Let the cake pops or mini muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Insert sticks: Once the cake pops are cool, insert a wooden skewer or cake pop stick into the center of each one.
Serve: Arrange the Cornbread Chili Cake Pops on a serving platter and serve warm. These are great on their own, but you can also provide toppings like sour cream, shredded cheese, or chopped green onions.
Enjoy: Take a bite and savor the savory, slightly sweet, and comforting flavors of this unique treat! They're guaranteed to be a hit at any gathering.

📝 Notes

For a spicier chili, add a pinch of cayenne pepper or a dash of hot sauce.
If you don't have beef broth, you can use water with a bouillon cube.
Feel free to customize the chili with your favorite toppings, such as shredded cheese, sour cream, or chopped green onions.