To celebrate Super Bowl 50, we’ve partnered with Taste of the NFL and their chef partners all season long. The charity helps to raise awareness and funds via the season-long Kick Hunger Challenge. For more information or to donate to your favorite team’s city, visit their website, and be sure to check PEOPLE.com every Thursday for a new game day recipe from your favorite celebrity chefs. Here, Chef Chloe Coscarelli of N.Y.C.’s vegan hot spot By Chloe gives us her recipe for Jalapeño Cornbread Poppers.
Once you pop, the fun won’t stop! These poppers are crispy on the outside, fluffy on the inside, and are served with sweet maple butter to sooth the spicy bite of the jalapeño. Grab ‘em while you can — if your family’s anything like mine, these poppers will vanish in a flash.
Jalapeño Cornbread Poppers with Whipped Maple Butter
Makes 24 Bite-Sized Poppers
1 cup vegan margarine, at room temperature
¼ cup maple syrup
1 cup cornmeal
¾ all-purpose flour
1 tsp. salt
4 tsp. baking powder
1 tbsp. sugar
⅔ cup soy, almond, or rice milk
½ jalapeño, seeded and finely chopped
½ cup corn kernels, fresh or frozen
Canola oil, for frying
1. To make the Whipped Maple Butter: In a mixing bowl, using a whisk or electric mixer, whip margarine with maple syrup until light and fluffy. Refrigerate until serving.
2. To make the Jalapeño Cornbread Poppers: In a medium bowl, whisk together cornmeal, flour, salt, baking powder, and sugar. Mix in nondairy milk, jalapeño, and corn with a large spoon until combined. Using the palms of your hands, form into 1-inch balls. Set aside.
3. Fill a deep-sided heavy skillet or deep fryer with about 2 inches of oil. Heat to 350°F, or until a drop of batter sizzles when added. Fry the poppers in batches. Oil should sizzle around the poppers. Let each popper fry for about 1 to 2 minutes, turning halfway through, until crispy and lightly browned on the outside. Drain on paper towels. Serve immediately with the Whipped Maple Butter and keep’ em coming!