Description
Jalapeño Cornbread Poppers are a spicy and cheesy appetizer featuring jalapeño peppers filled with a savory cornbread batter mixed with cheddar cheese and sweet corn, baked to golden perfection. Perfect for party snacks or game day treats, these poppers combine the heat of jalapeños with the comforting flavor of cheesy cornbread.
Ingredients
Scale
Vegetables
- 12 Jalapeño Peppers
- 1 cup Canned Corn
Baking Mix
- 1 box (15 oz) Cornbread Mix
Dairy
- 1 ½ cups Shredded Cheddar Cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the poppers.
- Prepare Jalapeños: Slice each jalapeño lengthwise down the center and carefully remove the seeds and veins to reduce the heat while maintaining the pepper’s shape for filling.
- Mix Batter: In a medium bowl, prepare the cornbread mix according to the package instructions. Once combined, fold in the canned corn and 1 ½ cups of shredded cheddar cheese until evenly distributed.
- Fill Peppers: Carefully spoon the cornbread batter into each jalapeño half, ensuring not to overfill to allow room for expansion during baking.
- Add Cheese Topping: Sprinkle any remaining shredded cheddar cheese on top of each filled jalapeño for a cheesy crust.
- Bake: Place the filled jalapeños on a baking sheet and bake for 15-20 minutes, or until the cornbread is set, firm, and the cheese topping is golden and bubbly.
- Cool and Serve: Allow the jalapeño cornbread poppers to cool slightly to set before serving. Enjoy warm as a spicy, cheesy appetizer.
Notes
- Wear gloves when handling jalapeños to avoid skin irritation.
- Adjust the amount of seeds left in the jalapeños if you prefer more or less heat.
- Use sharp cheddar for a more robust flavor or mild cheddar for a gentler taste.
- These poppers are best served warm but can be reheated in the oven to maintain crispiness.
