Jalapeño Cornbread BBQ Shooters

Yield: about 20 shooters

Here’s a hangover-free shot recipe that will have you saying, “hit me again, bartender”! Don’t worry, we made sure you’ll have plenty of these Pit Boss cornbread shooters for multiple rounds. Get happy hour started!

*If shot glass molds aren’t in your repertoire, we’ve still got you covered!


Wet Ingredients, Group 1 

  • 5 cups unsweetened soy milk
  • 5 teaspoons apple cider vinegar

Wet Ingredients, Group 2

  • 2 cups frozen corn
  • 1 cup vegetable oil
  • 1 cup maple syrup

Dry Ingredients

  • 3.5 cups all-purpose flour
  • 2 cups corn meal
  • 5 teaspoons baking powder
  • 2 teaspoons salt
  • 3 fresh jalapeños, de-seeded and diced small


  • 20 oz Pit Boss (2 packages)

The How-To

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Add apple cider vinegar to soy milk and let sit at least 5 minutes to curdle.
  3. Use a food processor to puree corn, oil, and maple syrup.  Add puree to curdled milk.
  4. Combine flour, corn meal, baking powder, salt, and jalapeño.
  5. Add wet ingredients to dry ingredients and mix until incorporated. Careful not to over-mix.
  6. Pour batter into shot glass molds. Leave room to allow bread to rise.
    *If you don’t have shot glass molds, use a 9×13 baking pan or large cast iron skillet.
  7. Bake for 25 to 30 minutes or until golden brown.  Use a knife or toothpick to check doneness.
  8. Allow cornbread to cool.
  9. Heat Pit Boss according to package instructions. Fill shooters with approximately 2 tablespoons of Pit Boss each.
See more awesome ways to cook up some badass Plant Meat here. View Recipes

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