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Crispy, cheesy goodness
Enjoy these crunchy, flavorful homemade gluten-free cornmeal jalapeno poppers. It perfectly combines creamy, cheesy goodness with a hint of spicy jalapeno. These poppers are coated to perfection and then baked to a golden brown, resulting in an irresistible appetizer or snack. Paired with a warm honey dipping sauce, these cornmeal poppers are sure to be a favorite at any gathering or entertaining evening.
When it came to American food growing up, many of my meals were a combination of home-cooked or store-bought frozen treats. You know, the kind you get from Costco or BJ’s and just throw in the toaster and have a bite. I was never a fan of spicy dishes, but something about jalapeno peppers covered in creamy cheese got me excited. I want my family to experience that same joy from such simple snacks, but because gluten and most grains other than corn were a problem, we had to come up with an alternative.
Let’s get Poppin
Gluten-free jalapeno poppers couldn’t be easier.
- Start by setting up your cooking area. Place the cornstarch in one bowl and the beaten eggs in the other. In a third bowl, add cornmeal, ranch seasoning mix and salt. Place the cream cheese in a large bowl and let it sit at room temperature to soften.
- Cut the jalapeno pepper in half, remove the seeds, cut it into fine cubes and add it to the bowl with the cream cheese. Also add grated white cheddar to the same bowl. Gently mix the ingredients with a spatula until well mixed.
- Form the jalapeno poppers. With wet hands, scoop about a tablespoon of the mixture and roll it into a ball. Repeat this until all the mixture is used up.
- Grease the poppers. Roll the balls in the cornstarch, egg wash and cornmeal mixture. Dip them again in the egg wash and dredge them in the cornmeal a second time. Make sure they are completely covered and that the cream cheese does not seep out during frying.
- Prepare for frying. Preheat your deep fryer to 295°F or fill a large pot with vegetable oil to ¾ of its capacity and use a digital thermometer or test by putting some cornmeal in it and seeing if it crisps up.
- Bake the Poppers. Place the coated poppers in the fryer or pan, being careful not to overcrowd them. Cook until golden brown, about 3-5 minutes, turning as necessary.
- Drain and serve. Once cooked, place the poppers on a plate lined with paper towels to absorb excess oil or place on a wire rack. The grille ensures that air circulates around the poppers, if you have one on hand.
- To enjoy. Serve these gluten-free jalapeno poppers and consider combining them with hot honey as a dipping sauce.
We want to answer your questions
Should I use cornmeal?
Not at all. Flour or corn flakes can also be used, but you may not get the same texture as cornmeal. You may get breaded goodness.
What other cheeses can you use instead of white cheddar?
Colby Jack, monterey, goat cheese, and provolone would probably be great substitutes.
Can I add anything to make it spicier?
You could optionally add the jalapeno pepper seeds to the mixture, but I would be careful about adding too much. You can also add cayenne pepper. The best method for adding other ingredients is to taste them as you go, provided there are no raw ingredients in the mixture you are testing. If you’re unsure about the flavor combinations, make one ball and fry it to see what works before moving on to making the others.
What other sauces work well?
Ranch, blue cheese, buffalo sauce, mustard. Whatever appeals to your taste buds!
Can you air fry jalapeno poppers instead?
You can, but you have to turn it as you would in a deep fryer. Shorten frying times by 25 degrees and increase cooking time as suggested by Epic. We recommend 275F for 10-15 minutes. Watch to see if cream cheese oozes out.
Gluten Free Jalapeno Poppers with Cornmeal
Ingredients
- One large jalapeno pepper or two medium ones
- 8 oz Cream cheese
- 1 ½ Cup of grated white cheddar
- ¼ Cup corn starch
- 2 Eggs beaten
- ¾ Ranch seasoning package
- 1 teaspoon Salty
- 1 ½ Cup Cornmeal
- Hot honey to dive into
Instructions
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Set your station. Start by adding the cornstarch to one bowl. Two beaten eggs go into another bowl. In the third bowl, combine the cornmeal, ranch mix, and a teaspoon of salt.
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Place the cream cheese in a large bowl and place it on the counter to warm slightly.
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Cut the jalapeno pepper in half and remove the seeds. Chop it finely and put it in the bowl with the cream cheese. Also add the grated white cheddar to this bowl.
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Fold the ingredients together with a spatula until well incorporated
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With wet hands, scoop out about a tablespoon and roll into a ball. Repeat until the mixture is all formed into balls.
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Roll the balls in the cornstarch and carefully tap off the excess.
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Roll the balls in the egg wash and carefully tap off the excess.
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Roll the balls in the cornmeal mixture and tap off the excess. Dip it again in the egg wash and cover it with cornmeal a second time. Make sure to cover every part with no visible parts. If you don’t cover it completely with cornmeal, the cream cheese will ooze out when you fry.
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Preheat your deep fryer to 146℃ or fill your large pan to ¾ of its capacity with vegetable oil.
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Place the cornmeal poppers in the basket without allowing them to bunch up. Immerse the basket or poppers in the oil. Cook until golden brown or 3-5 minutes, turning in between.
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Place the poppers on the plate lined with paper towels to absorb the oil.
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Serve and enjoy! We recommend combining it with hot honey as a dipping sauce.
Have you tried making these Gluten Free Jalapeno Poppers!
Leave a comment below if you make this! Interested in trying other recipes? Check these out below:
Shredded BBQ chicken dish
Leek and bacon dip
Apricot Cheese
Apricot glazed ribs
Roasted red pepper bisque
