Description
A delicious and cheesy treat made from jalapeño peppers stuffed with cornbread batter and cheddar cheese.
Ingredients
Scale
- 12 Jalapeño Peppers
- 1 box (15 oz) Cornbread Mix
- 1 ½ cups Shredded Cheddar Cheese
- 1 cup Canned Corn
Instructions
- Preheat the oven to 350°F (180°C).
- Slice each jalapeño pepper lengthwise down the center and carefully remove the seeds and veins. Set aside.
- In a medium bowl, prepare the cornbread mix according to the box instructions. Once the mix is prepared, stir in the canned corn and 1 ½ cups of shredded cheddar cheese.
- Carefully fill each jalapeño pepper half with the cornbread batter, making sure not to overfill them.
- Sprinkle the remaining shredded cheese over the top of the filled jalapeños.
- Place the filled jalapeños on a baking sheet and bake for 15-20 minutes, or until the cornbread is firm and cooked through. The tops should be puffed and cheesy.
- Let the jalapeño cornbread poppers cool slightly before serving. Enjoy!
Notes
- Adjust the number of jalapeños based on your heat preference.
- These can be made ahead and frozen before baking for a quick appetizer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 popper
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg