Get ready to tantalize your taste buds with the ultimate party appetizer that will make your guests go wild! These Cheesy Chorizo Cornbread Balls are not just another snack – they're a flavor explosion that combines the rich, spicy goodness of chorizo with the comforting texture of cornbread, all wrapped up in a crispy, golden-brown package. Imagine biting into a perfectly fried ball that oozes melted cheddar and delivers a punch of smoky chipotle – this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup cornbread mix
- 1/2 lb chorizo, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup chipotle sauce
- Oil for frying
Instructions
- In a large mixing bowl, combine cornbread mix, cooked and crumbled chorizo, and shredded cheddar cheese. Mix thoroughly to ensure even distribution of ingredients.
- Gradually add milk to the mixture, stirring until a cohesive dough forms. The consistency should be firm enough to hold shape when rolled into balls.
- Using clean hands, roll the mixture into uniform golf ball-sized spheres. Place the formed balls on a clean plate or baking sheet.
- Heat oil in a deep fryer or heavy-bottomed pan to 350°F (175°C). Use a thermometer to ensure accurate temperature for consistent frying.
- Carefully lower the cornbread balls into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
- Remove fried balls with a slotted spoon and drain on paper towels to remove excess oil. Allow to cool slightly for 2-3 minutes.
- For the chipotle dipping sauce, whisk the chipotle sauce until smooth and transfer to a small serving bowl.
- Serve the hot cornbread balls immediately with the chipotle dipping sauce on the side for guests to enjoy.
Tips
- Temperature is key: Use a cooking thermometer to maintain the oil at exactly 350°F for consistent, crispy results.
- Don't overcrowd the pan: Fry in small batches to ensure each ball gets evenly golden and crisp.
- Let the mixture rest for 5-10 minutes before rolling to help it bind better.
- Use pre-cooked chorizo to reduce excess moisture in the mixture.
- Pat the chorizo dry before adding to the cornbread mix to prevent soggy balls.
- For extra flavor, consider adding finely chopped green onions or jalapeños to the mixture.
- Serve immediately for the best texture and temperature.
- If preparing ahead, you can roll the balls and refrigerate them before frying to save time during serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 15g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 45mg
