Description
These jalapeño cornbread poppers are spicy, cheesy, and perfectly golden. A crispy baked appetizer with a soft cornbread filling and a kick of heat in every bite.
Ingredients
- 12 jalapeño peppers
- 1 box (15 oz) cornbread mix
- 1 1/2 cups shredded cheddar cheese
- 1 cup canned corn, drained
- 1/2 cup cheddar cheese (for topping)
Instructions
- Preheat oven to 350°F (180°C).
- Slice jalapeños lengthwise and remove seeds and veins.
- Prepare cornbread batter according to package instructions.
- Mix in canned corn and 1 cup cheddar cheese into the batter.
- Fill each jalapeño with cornbread mixture, avoiding overfilling.
- Top with remaining 1/2 cup cheese.
- Place on baking sheet and bake for 15–20 minutes until golden and cooked through.
- Cool slightly before serving.
Notes
- Wear gloves when handling jalapeños to avoid irritation.
- For extra heat, leave some seeds in the peppers.
- Best served warm and cheesy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American