Jalapeño Cornbread Poppers (Print Version)
# Ingredients:
01 -
12 Jalapeño Peppers.
02 -
1 box (15 oz) Cornbread Mix.
03 -
1 ½ cups Shredded Cheddar Cheese.
04 -
1 cup Canned Corn.
# Instructions:
01 -
Preheat the oven to 350°F (180°C).
02 -
Slice each jalapeño pepper lengthwise down the center and carefully remove the seeds and veins. Set aside.
03 -
In a medium bowl, prepare the cornbread mix according to the box instructions. Once the mix is prepared, stir in the canned corn and 1 ½ cups of shredded cheddar cheese.
04 -
Carefully fill each jalapeño pepper half with the cornbread batter, making sure not to overfill them.
05 -
Sprinkle the remaining shredded cheese over the top of the filled jalapeños.
06 -
Place the filled jalapeños on a baking sheet and bake for 15-20 minutes, or until the cornbread is firm and cooked through. The tops should be puffed and cheesy.
07 -
Let the jalapeño cornbread poppers cool slightly before serving. Enjoy!.
# Notes:
01 -
Jalapeño Cornbread Poppers are a fun and cheesy twist on classic jalapeño poppers, filled with a savory cornbread batter and baked until golden and puffed.
02 -
These are perfect as an appetizer or snack, combining the spicy kick of jalapeños with the sweetness of cornbread and gooey cheddar cheese.