Jalapeño Cornbread Poppers (Print Version)
Jalapeños stuffed with cheesy cornbread and corn for a spicy, golden-baked treat.
# Ingredients:
→ Produce
01 -
12 jalapeño peppers
→ Dry Mix
02 -
425 grams cornbread mix
→ Dairy
03 -
150 grams shredded cheddar cheese
→ Canned Goods
04 -
165 grams canned corn
# Instructions:
01 -
Set oven to 180°C and allow to fully preheat before baking.
02 -
Slice each jalapeño pepper lengthwise and carefully remove seeds and membranes. Set aside on a tray.
03 -
In a medium mixing bowl, combine cornbread mix according to package guidelines. Fold in canned corn and 120 grams cheddar cheese until just incorporated.
04 -
Gently spoon the batter into each prepared jalapeño, ensuring peppers are filled but not overstuffed.
05 -
Distribute remaining cheddar cheese evenly atop the filled peppers.
06 -
Arrange stuffed peppers on a baking sheet and transfer to the oven. Bake for 15–20 minutes, or until cornbread is set and golden with melted cheese.
07 -
Remove from oven. Allow to cool for several minutes before serving warm.
# Notes:
01 -
Wearing gloves while handling jalapeños helps prevent skin irritation from capsaicin oils.