Ingredients

• 2 Eggs
• ½ cup Melted Butter
• 1 cup Water
• 1 package Golden Cornbread Mix
• 4 oz Cream Cheese, softened
• ¾ cup Cotija Cheese, divided
• Zest and Juice of 1 small Lime
• ½ tsp Kosher Salt
• ½ tsp Tajin
• ¼ tsp Garlic Powder
• ¼ tsp Onion Powder
• ¼ tsp Ground Black Pepper

• ⅓ cup Sour Cream
• ⅓ cup Mayonnaise
• Chopped fresh Cilantro, optional

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, ½ cup cotija cheese, zest and juice of lime, salt and spices. 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 small bowl, combine mayonnaise and sour cream. Stir until fully combined. When the balls are fully chilled, pull them from the refrigerator and place on a serving platter. Top each bite with the mayonnaise mixture, remaining cotija cheese, chopped cilantro and an extra dash of Tajin.