Description
A perfect combination of spicy jalapeños and cheesy cornbread! These Jalapeño Cornbread Poppers are an easy, crowd-pleasing appetizer or snack that will impress your guests.
Ingredients
Scale
- 8–10 large jalapeño peppers, halved and seeded
- 1 box cornbread mix
- 1 ½ cups shredded cheddar cheese, divided
- 1 cup canned corn, drained
- 2 large eggs (for the cornbread mix, as directed on the box)
- 1/3 cup milk (for the cornbread mix, as directed on the box)
- Cooking spray or parchment paper
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Prepare Jalapeños: Slice each jalapeño in half lengthwise and remove the seeds and veins to reduce heat. Set aside.
- Make Cornbread Mixture: In a medium bowl, prepare the cornbread batter according to the box instructions (using eggs and milk). Stir in 1 cup of shredded cheddar cheese and the canned corn until well combined.
- Fill Jalapeños: Spoon the cornbread mixture into each jalapeño half, leaving space at the top for the batter to rise as it bakes.
- Top with Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese over the filled jalapeños.
- Bake: Arrange the stuffed jalapeños on the prepared baking sheet. Bake for 15-20 minutes or until the cornbread is firm and golden brown.
- Cool and Serve: Let the poppers cool slightly before serving. Enjoy warm, with a side of ranch or your favorite dipping sauce.
Notes
- Adjust the amount of cheese to your preference.
- You can use a different type of cheese, like Monterey Jack, if preferred.
- If you like more spice, leave some seeds in the jalapeños or use hotter peppers.
Nutrition
- Serving Size: 1 popper
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg