Description
These Jalapeño Cornbread Poppers are a spicy, cheesy appetizer perfect for parties or a tasty snack. Filled with a mix of cornbread batter, shredded cheddar, and sweet canned corn, then baked to golden perfection, they offer a delightful balance of heat and savory flavors.
Ingredients
Scale
Vegetables
- 12 Jalapeño Peppers
Main Ingredients
- 1 box (15 oz) Cornbread Mix
- 1 ½ cups Shredded Cheddar Cheese, divided
- 1 cup Canned Corn
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C) to prepare for baking the poppers.
- Prepare Jalapeños: Slice each jalapeño pepper lengthwise down the center and carefully remove the seeds and veins to reduce the heat and create space for the filling. Set aside.
- Make Cornbread Batter: In a medium bowl, prepare the cornbread mix according to the box instructions. Once combined, gently stir in the canned corn and 1 ½ cups of shredded cheddar cheese for added flavor and texture.
- Fill Jalapeños: Carefully fill each jalapeño half with the prepared cornbread batter, making sure not to overfill them to prevent spilling during baking.
- Add Cheese Topping: Sprinkle the remaining shredded cheddar cheese evenly over the tops of the filled jalapeños to create a cheesy crust.
- Bake: Place the filled jalapeños on a baking sheet and bake in the preheated oven for 15-20 minutes or until the cornbread is firm and cooked through. The tops should puff up and become nicely cheesy and golden.
- Cool and Serve: Allow the jalapeño cornbread poppers to cool slightly before serving to avoid burns. Enjoy these spicy, cheesy bites as a snack or appetizer.
Notes
- Removing the seeds and veins from jalapeños reduces heat but keeps flavor.
- Use gloves when handling jalapeños to avoid skin irritation.
- Ensure not to overfill jalapeño halves to prevent batter overflow during baking.
- Can be served with ranch or sour cream for dipping.
- For milder poppers, substitute jalapeños with mini sweet peppers.
