Jalapeño Popper Soup with Grilled Cornbread Dumplings
Spice up your meal with our new Jalapeño Popper Soup, elevated with savory grilled cornbread dumplings, a kick of fresh jalapeño, and a sweet drizzle of hot honey.
This recipe elevates our Jalapeño Popper Soup by turning it into a complete and unforgettable meal. The creamy, zesty soup is the perfect base for savory grilled cornbread dumplings, which add a delicious textural contrast. Finished with the smoky heat of fresh jalapeños and a sweet drizzle of hot honey, this dish is a perfect blend of spicy, savory, and sweet.
Prepare the cornbread: Prepare the cornbread mix according to the package directions. Pour the batter into a greased 8×8-inch baking pan and bake as directed. Once baked, let the cornbread cool completely.
Make the dumplings: Cut the cooled cornbread into 1-inch cubes.
Grill the dumplings: Heat a non-stick skillet or a grill pan over medium heat. Add the melted butter. Place the cornbread cubes in the pan and grill for 2-3 minutes per side, or until they are golden brown and slightly crispy.
Heat the soup: While the dumplings are grilling, pour the Jalapeño Popper Soup into a saucepan and heat over medium heat until it is hot.
Assemble the bowls: Divide the hot soup evenly between two bowls.
Garnish each bowl with a generous handful of grilled cornbread dumplings. Add a few slices of fresh jalapeño and a drizzle of hot honey over the top.
Serve immediately.
Tips for success:
For the cornbread: Use a mix that yields a slightly denser, less crumbly cornbread. This will hold its shape better when grilled.
For the dumplings: Don’t overcrowd the pan when grilling. Work in batches if necessary to ensure each cube gets golden and crispy on all sides.
Jalapeño heat: Adjust the number of fresh jalapeño slices to your personal spice preference. For a milder garnish, use fewer slices or remove the seeds.
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