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Cornbread Jalapeno Poppers 🌽🌶️🧀

Spicy and cheesy cornbread poppers, perfect as an appetizer or snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings 20 poppers
Calories 250 kcal

Equipment

  • Baking Sheet lined with parchment paper
  • Mixing bowl

Ingredients
  

Jalapenos and Corn

  • 15 large fresh jalapeños (makes around 15-25 poppers)
  • 1 cup fresh corn (canned or thawed frozen works too)

Cornbread and Cheese

  • 1 8.5 oz box Jiffy cornbread mix (or 4-6 muffins worth of homemade mix)
  • 1.5 cups shredded cheddar cheese (1 cup for batter, 1/2 cup for topping)

Instructions
 

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Halve the jalapeños lengthwise and remove seeds and membranes.
  • In a mixing bowl, combine the cornbread mix, 1 cup of cheddar cheese, and the corn. Mix well.
  • Fill each jalapeño half with the cornbread mixture.
  • Sprinkle the remaining 1/2 cup of cheddar cheese over the filled jalapeños.
  • Bake for 20-25 minutes, or until the cornbread is golden brown and the cheese is melted and bubbly.
  • Let cool slightly before serving.

Notes

For extra spice, add a pinch of cayenne pepper to the cornbread batter.