Description
Jalapeño Cornbread Poppers are a spicy and cheesy appetizer perfect for any occasion. These stuffed jalapeños are filled with a flavorful cornbread batter mixed with cheddar cheese and sweet corn, then baked until golden and puffed. They offer a delightful combination of heat, creaminess, and sweetness in every bite.
Ingredients
Scale
Ingredients
- 12 Jalapeño Peppers
- 1 box (15 oz) Cornbread Mix
- 1 1/2 cups Shredded Cheddar Cheese
- 1 cup Canned Corn
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C) to ensure it reaches the perfect baking temperature while you prepare the peppers.
- Prepare the jalapeños: Slice each jalapeño pepper lengthwise down the center and carefully remove all seeds and veins to reduce the heat and create space for the filling.
- Mix the batter: In a medium bowl, prepare the cornbread mix according to the box instructions. Then fold in the canned corn and 1 1/2 cups of shredded cheddar cheese for a savory and sweet flavor.
- Fill the peppers: Spoon the cornbread batter into each jalapeño half, taking care not to overfill so they bake evenly.
- Add cheese topping: Sprinkle the remaining shredded cheddar cheese over the filled peppers for a cheesy crust as they bake.
- Bake the poppers: Arrange the filled jalapeños on a baking sheet and bake for 15-20 minutes, until the cornbread is firm, puffed, and cooked through.
- Cool and serve: Allow the poppers to cool slightly before serving to enjoy their full flavor and texture safely.
Notes
- Remove all seeds and membranes from the jalapeños to reduce spiciness.
- Use gloves when handling jalapeños to avoid irritation.
- For extra heat, leave some seeds in.
- Serve warm for best texture and flavor.
- Can be made ahead and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
