Description
These Jalapeño Cornbread Poppers are a spicy and cheesy twist on classic cornbread, featuring fresh jalapeño peppers filled with a savory cornbread batter mixed with cheddar cheese and corn. Baked to golden perfection, they make a perfect appetizer or snack with a delightful balance of heat and creamy texture.
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 Oven: Preheat the oven to 350°F (180°C) to ensure it is perfectly heated for baking the poppers evenly.
- Prepare Jalapeños: Slice each jalapeño pepper lengthwise down the center and carefully remove all seeds and veins to reduce excess heat and create space for the filling. Set the peppers aside.
- Mix Batter: In a medium bowl, prepare the cornbread mix according to the package instructions, then fold in the canned corn and shredded cheddar cheese for extra flavor and texture.
- Fill Peppers: Carefully fill each jalapeño pepper with the prepared cornbread batter, making sure not to overfill to allow room for rising during baking.
- Add Cheese Topping: Sprinkle the remaining shredded cheddar cheese evenly over the top of the filled peppers for a cheesy crust.
- Bake: Arrange the stuffed peppers on a baking sheet and bake them in the preheated oven for 15-20 minutes, or until the cornbread is firm, cooked through, puffed, and golden cheesy on top.
- Cool and Serve: Remove the poppers from the oven, let them cool slightly to set, and enjoy them warm as a spicy, cheesy snack or appetizer.
Notes
- Wear gloves when handling jalapeños to avoid skin irritation from the capsaicin.
- Remove seeds and veins completely to control the spice level.
- Use fresh or frozen corn as a substitute for canned corn if preferred.
- For extra flavor, add a pinch of smoked paprika or garlic powder into the cornbread batter.
- Serve with ranch dressing or sour cream for a cooling complement.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
