Jalapeño Cornbread Poppers (Print version)
Baked jalapeño halves filled with sweet cornbread batter, corn kernels, and melted cheddar. A perfect handheld appetizer for parties and game day.
# Ingredients:
For the poppers
01 -
12 medium jalapeño peppers, halved and seeded
02 -
1/2 cup (75 g) yellow cornmeal
03 -
1/2 cup (65 g) all-purpose flour
04 -
2 tsp baking powder
05 -
1/4 tsp salt
06 -
2 tbsp sugar
07 -
1 large egg
08 -
1/3 cup (80 ml) whole milk
09 -
1 tbsp vegetable oil
10 -
1/2 cup (75 g) corn kernels, fresh or thawed frozen
11 -
3/4 cup (85 g) sharp cheddar cheese, shredded
# Instructions:
01 -
Wearing gloves, slice each jalapeño in half lengthwise. Use a small spoon to scrape out the seeds and white ribs. Leave the stems on if desired.
02 -
Whisk the cornmeal, flour, baking powder, salt, and sugar in a medium bowl until evenly combined.
03 -
Add the egg, milk, and oil. Stir until just combined. A few small lumps are fine and will bake out.
04 -
Add half the shredded cheddar and all the corn kernels. Fold gently so you do not deflate the batter.
05 -
Spoon the batter into each hollowed pepper half, mounding it slightly. Arrange the filled peppers on a parchment-lined baking sheet.
06 -
Sprinkle the remaining cheddar over each popper. Bake at 400°F (200°C) for 15 to 18 minutes, until the cornbread is set and the cheese on top is bubbling and lightly browned.
# Good to know:
01 -
Best served warm while the cheese is still soft and the cornbread is tender.
02 -
Wear disposable gloves when handling raw jalapeños to avoid skin irritation.