Description
Jalapeño Cornbread Poppers are a delightful appetizer combining the spicy kick of jalapeños with the comforting flavors of cheesy cornbread and sweet corn. Perfectly baked until golden and bubbly, these poppers make a crowd-pleasing snack or party treat.
Ingredients
Scale
Main Ingredients
- 12 Jalapeño Peppers
- 1 box (15 oz) Cornbread Mix
- 1 ½ cups Shredded Cheddar Cheese (divided)
- 1 cup Canned Corn
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the perfect temperature for baking the poppers evenly.
- 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.
- Mix Cornbread Batter: In a medium bowl, prepare the cornbread mix following the instructions on the box. Once ready, stir in the canned corn and 1 ½ cups of shredded cheddar cheese to add flavor and texture.
- Fill Jalapeño Halves: Carefully spoon the cornbread batter into each jalapeño half. Be mindful not to overfill to prevent spilling during baking.
- Add Cheese Topping: Sprinkle the remaining shredded cheddar cheese evenly over the top of the filled jalapeños to create a cheesy crust once baked.
- Bake the Poppers: Arrange the filled jalapeños on a baking sheet and bake for 15-20 minutes, or until the cornbread is firm, cooked through, and the cheese topping is golden and bubbly.
- Cool and Serve: Allow the jalapeño cornbread poppers to cool slightly before serving to ensure they hold their shape and are safe to eat. Enjoy them warm as a tasty appetizer or snack!
Notes
- Removing seeds and veins reduces the heat, but you can leave some for spicier poppers.
- Use gloves when handling jalapeños to avoid skin irritation.
- Ensure not to overfill the pepper halves to prevent overflow during baking.
- Serve with sour cream or a dipping sauce for extra flavor.
