Ingredients

• 2 Eggs
• ½ cup Melted Butter
• 1 cup Water
• 1 package Golden Cornbread Mix
• 4 oz Cream Cheese, softened
• 1 cup Powdered Sugar
• 1 tsp ground turmeric
• ¼ tsp Ground Ginger
• ¼ tsp Ground Cinnamon
• ⅛ tsp ground White Pepper

• 12 oz White Chocolate Chips
• 2 Tbsp Coconut Oil
• ½ tsp Ground Cinnamon
• Pinch ground Ginger

• Cake Pop Sticks (optional: can also serve as hors d'oeuvres on a platter with toothpicks)

Instructions

1. Preheat oven to 350°F. Butter or oil an 8-inch square pan.
2. Whisk together eggs, melted butter and water. Add cornbread mix and stir until combined. Pour batter into prepared pan. Bake until a toothpick inserted in the center of the pan comes out clean, 35–40 minutes. Allow to cool completely, overnight is best.
3. In a stand mixer fitted with the paddle attachment, combine half the pan of cornbread (you will have half the cornbread left over; make another batch of pops or reserve for another use), cream cheese, powdered sugar, turmeric, ginger, cinnamon and white pepper. Mix well until fully combined.
4. Using a small cookie scoop or tablespoon, scoop mixture and form into balls, making sure they are tightly packed. Place on a sheet pan and refrigerate for at least 1 hour.
5. In a 2-cup glass measuring cup, melt white chocolate and coconut oil in the microwave. Heat for 30 seconds at a time, stirring and heating until the mixture is melted and fully incorporated. In a small bowl, combine cinnamon and ginger for the topping and set aside.
6. To make the cake pops, dip a stick in the melted chocolate, plunge at least ½-inch deep into cornbread pops, then dip pops in the chocolate. Lift, swirling, to let any excess chocolate fall back into the cup. Sprinkle pops with the cinnamon ginger mixture, then place in a cake pop stand to allow the chocolate to harden. Serve in a cup or cake pop stand.