Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix6 ounces cream cheese, softened2 tablespoons Louisiana-style hot sauce1 to 3 tablespoons finely chopped pickled jalapeno slices30 lollipop sticks1/4 cup butter, meltedCrushed corn chips
Preparation
Prepare and bake cornbread according to package directions, using a greased 8-in. baking pan. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, hot sauce and pickled jalapenos until blended. Crumble cornbread over cream cheese mixture and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or until firm.
Dip in melted butter and roll in corn chips. Refrigerate until serving.
