Set up your station. Start by placing the cornstarch in one bowl. Two beaten eggs will go in another bowl. In the third bowl, combine the corn meal, ranch mix, and one tsp of salt.

Place the cream cheese in a large bowl and place on the counter to warm up slightly.

Slice the jalapeno pepper in half and remove the seeds. Finely dice and then place in the bowl with the cream cheese. Add the shredded white cheddar to this bowl as well.

Fold the ingredients together with a spatula until well incorporated

With wet hands, scoop out about a tablespoon and roll into a ball. Repeat until the mixture is all formed into balls.

Roll the balls into the cornstarch and gently tap off any excess.

Roll the balls into the egg wash and again gently tap off the excess.

Roll the balls into the cornmeal mixture and again tap off the excess. Dip it in the egg wash again and coat in the cornmeal for a second time. Make sure to coat every part with no exposed areas. If you don’t fully cover it with the cornmeal, the creamcheese will seep out when you go to fry.

Place the cornmeal poppers into the basket without crowding. Submerge the basket or poppers into the oil. Cook until golden brown or 3-5 minutes, rotating in between.

Place the poppers onto the plate lined with paper towels to absorb the oil.

Serve and enjoy! We recommend pairing it with hot honey as a dipping sauce.