Jalapeño Cornbread Poppers
Recipe
Ingredients:
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
Directions:
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 the prepared jalapeño halves 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 a bit of 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.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: Approximately 180 kcal per serving | Servings: 16 poppers