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! 🙂
Made these last night for Easter dinner. Absolutely delicious! We used 13 jalapeños and could have used a few more–but I just overstuffed a few. Still absolutely delicious! We added seeds from a few jalapeños to give it a little kick. Would add more seeds mext time–and will crumble extra crisp bacon on top for some added crunch!
YAY!! 🙂
These sound delicious! Is there a way to get a printable version of this that isn’t pages long 😉 –that just has the recipe and maybe *one* picture? I mean, short of copying and pasting all of the separate parts of instructions, etc…
Yes..if you hover your cursor over each segment it will give you the option to not print any section you like! 🙂
I love the idea of the PABLANO peppers. Add a little chopped [finely] onion and bell pepper and EXTRA SHARP cheddar cheese and I think you would have a great recipe. Will try this. [And the lady’s suggestion to salt the peppers before stuffing is great. I always do this when stuffing peppers, squash, potatoes, tomatoes —– anything stuffed!!!!
What an awesome idea! I’m making these tonight!
Those look amazing! Thanks for sharing.
I made these the other night, and they were perfect! I’m going to make them all the time! I didn’t use cheese, because my boyfriend’s allergic to milk, but they were still pretty awesome. My boyfriend said he had two hot jalapenos (out of six!), but all of mine were only a tad hot — perfect! Thank you for sharing. I blogged about this recipe over at my blog. Here’s a link: http://liz-makes.blogspot.com/2013/04/liz-makes-jalapeno-cornbread-poppers.html
I put a link to your blog on the post, so I hope that’s okay. Thanks again!
Liz
Yay! That’s great..thank you so much! 🙂
WOW! WOW! and WOW! I am sooooo….. going to make these! Thanks! Your site has become one of my absolute favorites!
This is one of my favorite flavor combos, but made in a much cuter way!
I have been looking at this recipe for days and finally got the chance to make them today. These were AMAZING! I love eating jalapeno poppers but they are too fattening. These were a much healthier and very delicious alternative! Thanks for sharing!
What a perfect recipe for this holiday weekend…full of flavor and heat. Can’t wait to share this with our Cabot Facebook friends!
OMG Heading to get the fixings !!!!! This wqll go great with my White Bean Chili 😉
Yummy!! I always add Corn, a tablespoon or sugar, bacon, chopped onion, and sharp cheddar to my cornbread mix. I imagine I will do the same, then stuff the peppers. Cornbread is one of those mixes you can do a lot with… fun and sooo awesome delicious!! thank you.
I made this today on my charcoal grill (indirect heat). If you love jalapenos, cornbread, and cheese, these are spectacular. I made this first for appetizers and needless to say, they didn’t last long. I used a blended cheese. The smokey flavor from the charcoal blends perfectly with the jalapenos and cornbread.
Next time I will try with either bacon or sausage in the batter. (not that it needs anything)
They are very flavorful. I think the above posts must have their ingredients messed up.
I am making these for fathers day. Thought it might be good to use Mexican corn..I’m hoping it might give them a little more zip. Also planning on leaving some seeds an veins in as our family likes the heat.
Just bought fresh Hatch peppers. Will make tonight!!!!!
Looking forward to trying these. I’ve been wanting to try something new with my peppers. My husband loves cornbread so I’m sure he will like them. I know I will! Thank you.