Ingredients

• 2 Eggs
• ½ cup Melted Butter
• 1 cup Water
• 1 package Golden Cornbread Mix
• 4 oz Cream Cheese, softened
• ½ cup Shredded Cheddar Cheese
• 2 Tbsp finely chopped canned Jalapeños
• 1 tsp Kosher Salt
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ¼ tsp Ground Black Pepper

• Honey
• Toasted Cornbread Crumbs

• 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. Preheat oven to 325°F. Once cooled, take one quarter of the cornbread and crumble onto a parchment-lined sheet pan using your hands. Toast in the oven, stirring occasionally, until golden brown, about 15 minutes. Be sure to watch so it doesn't burn. Allow the crumbs to cool completely.
4. In a stand mixer fitted with the paddle attachment, combine half the pan of cornbread (you will have one quarter of the cornbread left over), cream cheese, cheddar cheese, jalapeños, salt, garlic powder, onion powder and black pepper. Mix well until fully combined.
5. 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.
6. Place about ¼ cup honey in a small bowl. If using sticks, them in honey and then plunge at least ½-inch deep into cornbread pops. Dip pops in honey and then into the cornbread crumbs. Place in a cup or cake pop stand for serving.