I think food is one of the only places in life where it’s ok to change the rules in the middle of the game, for the most part anyway! These Poppers were a mid-game rule changer for me because I was all ready to bake up a big pan of cheesy Jalapeno Cornbread! A perfectly yummy, spicy & cheesy pan of Cornbread..SO good, but SO typical! Then it hit me, H.A.R.D!
And not a moment too soon either, since I was one knife slice away from chopping up a pile of pretty & plump jalapenos into bunches of little pieces! The voices something inside my head said “instead of slicing up of all those jalapenos and mixing them into the Cornbread batter, how ’bout using those Peppers like little Cornbread Muffin Cups..just to see what would happen?!” Hmmm…….
I’m so glad that I listened to the ramblings in my head because what happened was incredible..lol! We ended up with spicy little hand-held, flavor packed poppers, filled with warm, cheesy and tender Cornbread. As if that wasn’t enough, each bite popped wtih juicy bursts of sweetness from the fresh corn kernels suspended throughout the fluffy Cornbread. Such a perfect balance to the spicy peppers!
Give this unique Cornbread switch-up a try the next time you’d like to jazz up an otherwise ordinary side dish. It totally turns plain old cornbread into a fun, two-bite Jalapeno Cornbread Popper experience! 🙂
What you’ll need for approx. 24 Jalapeno Cornbread Poppers:
12 Med/Large fresh Jalapenos
1 Box of Cornbread Mix (I used the Honey variety for the sweetness)
1 1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkiling)
1 Cup Corn..fresh OR canned is just fine
Directions:
Slice each jalapeno down the center and carefully remove all the seeds and veins..set aside
In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar.
Fill each Jalapeno half with some batter! Eh-hem, don’t over fill them! 😉
Sprinkle them all with the remaining 1/2 cup of Cheddar.
Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too!
Let them cool cuz they’re HOT!
Umm, hello..manners!! Make sure you share them with your friends & family..first! 😉
Then you can lose control and dig in! ~Enjoy! 🙂
add bacon bits or wrap turkey bacon around popper then bake
Gonna try this new years day
My hubby isn’t the biggest fan of corn. Would is be okay omitting it?
Of course! 🙂
I made these tonight with some alterations and they are super yummy!!! I always recommend making your own cornbread mix instead of a box and make sure your batter is lumpy not runny. Jalapenos are used to flavor other dishes and can be quite tasteless on their own unless they are fire roasted so I after seeding them, I sprinkled them with salt and pepper prior to stuffing them. This gave them a great flavor. I also avoided overly sweet cornbread as I was looking for a savory flavor. Use a sharp cheddar or a cheese with a sharp flavor. Will most surely make again.
Excellent!! So glad you enjoyed them! 🙂
Try substituting a pkg of Mexicam Cornbread Mix by Martha White. And some finely chopped green onion tops with add taste too. I use thawed out frozen corn kernels which taste more like corn fresh from the garden. Good luck playing around with the recipe.
YUMMM..thanks for the suggestion! 🙂
Oh, Wow. These were SOOOO Yummy. I could have eaten the whole batch. I LOVE them. I will certainly make them over and over.
I made these today for the second time, and they were just as yummy, but a good tip: I discovered that if you put the Cornbread batter into a zip lock bag, then cut one of the bottom corners off, then pipe it into your pepper halves. SO EASY and NEAT and QUICK!!
Can’t wait to try these.
just made the corn bread popers wow , husband loved them , thank you for sharing !
These were WAY WAY spicy. A recipe like this should come with a warning. I’ll sadly have to throw them out 🙁
Unfortunately Jalapenos aren’t sold with a warning…even though they’re very unpredictable. I’m SO sorry you got such a hot batch. Maybe try again and use a Poblano Pepper, they are much more mild! 🙂
I saw these on Google images and knew it was the look I was searching for. I love a pan cornbread with japs and bacon. Using the japs as the mold is just perfect. Read all the comments so I could make my mods for a large cocktail party and here my take.
20 large japs split down the middle and both halfs gets a piece of stem. Gut em but leave some veins and seeds cuz the heat mellows out. safety glasses and gloves
Martha White Sweet cornbread mix. Add one egg and start with 1/2 cup milk. Mixture needs to be heavy batter. Fold together.. don’t beat.. then add crumbled bacon and full cup of Monterey pepper jack. Add milk as needed. Bag it and cut small corner. Pipe small amount and don’t overfill japs. sprinkle additional cheese over em. 420 for 20 minutes.
taste great and the spice is turned down low due to milk and cheese. Wanna kick it up??? add cayenne pepper to taste.
Absolute perfection..thank you so much! 🙂
I just made these to go with Chili and I had to step out of the kitchen or they would be all gone. Thank you!
Someone loves jalapenos like I do lol. I noticed you have several recipes I am eyeballing using jalapenos. I probably go through about 50 a month in my cooking. 🙂 This sounds delish, thanks for sharing!
Tammy..my soul sister! YES..I adore Jalapenos!! 🙂
The filling was amazing, coked to perfection, very tasty. My jalapeños were not cooked enough, not sure what I did wrong. Do you ever partially cook them before adding the filling? If I would have left them in longer I would have overlooked the cornbread filling.
That can happen depending on the size of the Pepper. Unfortunately there are so many variables with Jalapenos. If they seen rahter large or even kind of thick you can par-boil them for a minute or two just to give them a head start! 🙂
Definitely trying this!! My husband loves jalapenos and cornbread!! So this is perfect for him! :)He’s not a big fan of corn though, can you really taste the corn or should I leave it out?
If he’s not a fan, it wouldn’t hurt to leave out the Corn..especially if you want him to do the dishes..lol! 🙂
I used Marie Callender’s cornbread mix. It was very watery, so the batter didn’t want to stay in the peppers. So, I will try another brand of mix next time. And now…I will eat the yummy mess I made!
Sometimes those messes are the best. 🙂
Jalapenos can be very unpredictable in there heat level! A safe bet is substituting them with Poblano Peppers, they are always mild! 🙂