Candy Corn Cornbread Cake Pops

So I did it.  I sold my soul and made cake pops.  I’m sorry to all my hipster friends, but it was bound to happen someday.  These guys aren’t sickeningly sweet, especially if you opt for a more savory cornbread.  If you have a killer sweet tooth than use a sugary cornbread or up the candy corn a wee bit.  Have fun!

As featured in blog post #9: Candy Cornucopia.

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Cake:

  • 1 cup candy corn
  • 4 cups cornbread, store bought or homemade
  • 8oz cream cheese

Coating:

  • White chocolate MELTING chips (these are different than normal white chocolate chips and make all the difference… see post #5: White Chocolate Wonderland f0r more white chocolate info)
  • red food coloring
  • yellow food coloring

Yields about 16 large cake pops.

Blend together the cornbread, candy corn, and cream cheese in a food processor until well mixed.  It may take a while for the candy to get chopped finely.  Try using softer brands of candy corn or heating the candy in the microwave for a few seconds before blending.  Store the cake mixture in the freezer for about 30 minutes to let it set.  Shape the cake mixture into golf sized balls (or smaller if you want little bites) and stick with toothpicks, popsicle sticks, or thick straws.  Freeze cake balls for a few hours and then prepare the coating.  For the coating, melt the white chocolate and separate it into three bowls.  You will need about two times the amount of yellow than the other two colors.  Make the larger separation yellow with a few drops of dye, make another bowl orange with red and orange dyes (two yellow drops for every red works well), and leave one bowl white.  Completely submerge all of the pops into the yellow chocolate to coat and remove, spinning to get a nice coat.  Let the pops harden, then dip about 2/3 of the pop into the orange chocolate.  The key here is to keep the pop level while spinning it in the chocolate.  Once the orange has hardened, then dip the top 1/3 of each pop into the white chocolate.  Store the pops in the freezer or fridge until ready to eat, as they cream cheese needs to stay cold.  Bon app!

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“Stuck up, too good for cake pops, non-sellout bonus version”:

  • hi guys. okay. so. In this version you use the cream cheese, candy corn, and white chocolate to ice the cornbread and keep it in a more cake like form.
  • melt the candy corn in about 1/4 cup of water until completely dissolved.  Reduce the syrup a bit until it is slightly thinner than honey.
  • blend together the syrup and cream cheese.  This makes a fun orange colored cream cheese.
  • ice the cornbread with the sweetened cream cheese.
  • melt the white chocolate in the microwave and drizzle over the iced cornbread, either in stripes or random squiggles.
  • there you go! crisis averted!

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Want to print this for all your besties? Of course you do! Click the link for an easy to print one-page pdf file: Candy Corn Cornbread Cake Pops

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