Corn Poppers Recipe - A Delicious Southern Appetizer Is Making a Comeback

Author: Paula  •  Date: November 7, 2016  •  Appears in: Recipe

Corn Poppers Recipe - A Delicious Southern Appetizer Is Making a Comeback

Corn poppers, also known more widely as corn fritters, is a quick recipe to throw together. It is extremely hard to mess them up. The thing you will enjoy the most about corn poppers is their versatility. They can either be served as a snack or as a side dish to a bigger Southern meal. There is one more dimension to their versatility. They have a base flavor that can be experimented with to add different dimensions. I have a great basic corn popper recipe I am going to give you, and I am also going to give you an example of how the sweet but neutral flavor can be manipulated with other ingredients.


A Basic Corn Poppers Recipe

This recipe is about as basic as it gets for putting together corn poppers. You will only need a few staple ingredients to throw it together. There is one safety issue with this recipe, and I will address it when I get to each part.

Dry Ingredients

Here is a list of the dry ingredients first:

•    One cup of sifted all-purpose flour

•    One teaspoon of baking powder

•    Half a teaspoon of salt

•    A quarter teaspoon of white sugar

There are a couple things to note here. First, I am sure you can tell this is starting to look unhealthy. It is, but it is worth the indulgence. The next thing is the flour. It calls for a cup of sifted all-purpose flour, so scooping out a cup of all-purpose flour is not the same thing, and the recipe will not turn out right. You have to take the all-purpose flour, and you sift it until you have a cup. Here is a video on how to sift flour with a sifter. If you do not have a sifter at home, then a fine strainer will do. Here is the cooking demo on how to sift flour without a sifter. Finally, here is a video on why you want to use sifted flour, especially when the recipe calls for it.

Wet Ingredients

Here is a list of the wet ingredients you will need following by any special notes:

•    Three cups of oil for frying

•    One egg

•    Half a cup of milk (you can use Condensed Milk or Evaporated Milk)

•    One tablespoon shortening or butter, melted

•    A 12 ounce can of whole kernel corn

I prefer using peanut oil to fry at home because it has the highest smoke point, which is around 450 degrees Fahrenheit. It also is incredibly resistant to absorbing the flavor of food fried in it, so it can be run through a strainer and reused several more times before having to throw it out. The can of whole kernel corn should be completely drained. Cans come with all of the excess corn juice, and the extra liquid ruins the integrity of the recipe. Pour the can of corn through a fin strainer if you have to.

The Steps

•    Place the oil in a heavy saucepan, cast iron pan or use a home deep fryer like this one. Get the oil to 350 degrees Fahrenheit and maintain the temperature.

•     In one medium mixing bowl, combine the sifted flour, salt, sugar and baking powder.

•    In another bowl, lightly beat the egg, milk and melted shortening.

•     Combine and mix the contents of both bowls well and stir in the corn.

•    Use a heaping tablespoon to drop the mixture into the hot oil, and let it fry until it is golden brown.

There you have it. It really is extremely easy to put together this great snack or side. After you make it a couple of times you should be able to finish it in less than 30 minutes. There is an even easier way to do it though.

Andouille Corn Poppers

I love these things, and they are the perfect example of how a corn popper recipe can be adapted and made exciting. They take about 30 minutes to make. Also, there is a nifty shortcut on the dry ingredients from the classic recipe above.

Dry Ingredients

All of the dry ingredients for this recipe are combined into one eight and a half ounce package of corn muffin mix.

Wet Ingredients

The ingredients have some pronounced differences in ingredients than the traditional recipe, and there a lot more oil is required. Here they are:

•    One large egg

•    Half a cup buttermilk

•    One teaspoon Creole seasoning

•    A pound of andouille sausage

•    Creole mustard

•    One quart of peanut oil or some oil acceptable for deep frying

Prep Steps

•    Place the oil in a heavy saucepan, cast iron pan or use a home deep fryer like this one. Get the oil to 350 degrees Fahrenheit and maintain the temperature.

•    Preheat your oven to 200 degrees Fahrenheit

•    Cut the andouille sausage into one inch slices.

•    If you do not have buttermilk on hand, then make some. I will link with an easy recipe and video demonstration below.

•    You can buy prepared Creole or seasoning or prepare your own with the base ingredients I will provide a link below. You can add less of a spice based on personal preference.

Steps for an Andouille Corn Poppers Recipe

•    Lightly whip the egg, and whisk in the buttermilk and Creole seasoning.

•    Once it is mixed well, then start pouring in the corn muffin mix to the egg muffin mixture and whip the entire time to mix it well. This will result in a Creole seasoned, corn popper batter.

•     Dip one sausage in the batter and fully coat it, and place it in the hot oil for approximately a minute and a half on each side. This is your test sausage. If you decide you want to add more Creole seasoning or additional seasons to the batter, then this will be critical in determining the decision. Also, you might learn you need to fry the sausage longer or shorten the time. It is best to find out with one.

•    Dip the rest of the sausage slices in, and let them cook at the time your test determined.

•    Place them on a metal tray with paper towels to drain excess oil, and you let them stay warm in your oven or eat immediately. I highly recommend the mustard as the dipping sauce.


Here is the link on how to make buttermilk without having to go out and buy a full carton. There is a video, and it can be done in less than a minute.

I find Martha Stewart's blend of Creole seasoning to be superb. When I make my own blends, grill seasonings or meat rubs at home, I put all of the components in a small grinder to blend. By doing this, there will be no pockets of dominant flavors.

As I have mentioned already, they are incredibly easy to make and adapt. Above are two recipes that require few ingredients or time, and they make great party food or side dishes. The Andouille corn popper recipe could also serve as the main course because of the meat. I will finish off with a fun fact about corn poppers or fritters. As you know, they are considered a traditional dish in Southern cooking, but they are also widely eaten and appreciated in Indonesia. In Indonesia they are known as bakwan jagung or perkedel jagung.

Thank you so much for reading, and I hope you try both recipes and enjoy them. If you have any suggestions or your own variations for corn poppers, please leave them and any comments or questions below.

Found more delicious recipes on Paula's website



Paula is the founder of FoodRevPgh, where she blogs about the best food recipes, tips & tricks, and finest tech that will help you make exquisite food in your home. You can find many interesting insights to the finest meals, and guide you through preparing them, all without the hustle. Problems – Solved!
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