Jalapeño Cheddar Cornbread Fritters. Pickled jalapeño peppers, cheddar cheese and sour cream folded into a cornbread base and fried as a fritter.

Take popular toppings for chili such as sour cream, pickled jalapeño and cheddar cheese and turn them into a cornbread fritter. That’s where I got my inspiration: from a bowl of chili. Southern cooks can fritter anything and chili toppings are no exception. This is a perfect recipe for a crouton that rounds out a good bowl of chili. They wouldn’t be half bad with a bowl of greens or any soup or stew. Jalapeno Cheddar Cornbread Fritters are something you’ll want to make often.

I generously added pickled jalapeño peppers in this recipe because I used mild ones. Go up or down with the amount according to your heat tolerance.

To test your oil for the right temperature before dropping in the fritters, add a small amount of dough to the hot oil. It should immediately sizzle rather frantically.

Fry up a batch of Jalapeno Cheddar Cornbread Fritters soon. They’re good, y’all. Really good.

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Jalapeno Cheddar Cornbread Fritters

yield: approximately 24 (2 inch) fritters

Adjust the amount of pickled jalapeño peppers up or down to suit your heat tolerance. Serve fritters warm with soups, stews, chili or greens.

1/3 cup sour cream

1 egg

1 tablespoons pickled jalapeño slices, minced or left whole

1/2 teaspoon salt

1 cup shredded cheddar cheese

1 tablespoon sugar

1 cup white cornmeal

1/3 cup buttermilk or half and half

Whisk sour cream and egg together. Add jalapeño, salt, cheese and sugar. Stir well. Add cornmeal. Stir and add enough buttermilk or half and half until the cornmeal is moistened. The batter should be the consistency of thick oatmeal.

Heat an iron skillet and add one inch of cooking oil. Drop the batter by tablespoonfuls into the hot grease and flatten down with the back of a spoon. Work in batches and don’t crowd them in the pan. Turn after 3 or 4 minutes or when brown. Remove from pan after both sides are brown and drain on paper towel. Sprinkle with salt while still warm.

Print Recipe Pin Recipe 3.64 from 11 votes Jalapeno Cheddar Cornbread Fritters Author: Jackie Garvin Ingredients yield: approximately 24 2 inch fritters

Adjust the amount of pickled jalapeno peppers up or down to suit your heat tolerance. Serve fritters warm with soups stews, chili or greens.

1/3 cup sour cream

1 egg

1 tablespoons pickled jalapeño slices minced or left whole

1/2 teaspoon salt

1 cup shredded cheddar cheese

1 tablespoon sugar

1 cup white cornmeal

1/3 cup buttermilk or half and half Instructions Whisk sour cream and egg together. Add jalapeño, salt, cheese and sugar. Stir well. Add cornmeal. Stir and add enough buttermilk or half and half until the cornmeal is moistened. The batter should be the consistency of thick oatmeal.

Heat an iron skillet and add one inch of cooking oil. Drop the batter by tablespoonfuls into the hot grease and flatten down with the back of a spoon. Work in batches and don't crowd them in the pan. Turn after 3 or 4 minutes or when brown. Remove from pan after both sides are brown and drain on paper towel. Sprinkle with salt while still warm. Tried this recipe? Mention @syrupandbiscuits or tag #syrupandbiscuits