Description
Love a little spice with a cheesy twist? These jalapeño cornbread poppers are the perfect bite-sized treat! They’re crispy on the outside, soft on the inside, and bursting with flavor. Give them a try you won’t be disappointed!
Ingredients
- 12 Jalapeño Peppers, halved and seeded
- 1 box (15 oz) Cornbread Mix
- 1 ½ cups of Shredded Cheddar Cheese
- 1 cup Canned Corn, drained
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, prepare the cornbread mix according to the package instructions.
- Stir in the shredded cheese and canned corn into the batter until well combined.
- Spoon the mixture into each jalapeño half.
- Arrange the stuffed peppers on a baking sheet and bake for about 15-20 minutes or until the cornbread is golden and cooked through.
- Allow to cool slightly before serving. Enjoy warm!
Notes
Jalapeño Heat Level: The heat of jalapeños can vary remove all seeds and membranes for a milder taste or leave some for extra spice.
Cornbread Consistency: If your batter feels too thick, add a splash of milk to loosen it up for easier filling.
Cheese Options: Swap cheddar for pepper jack or mozzarella for a different cheesy flavor.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 300°F (150°C) for 5-7 minutes.
Freezing: Freeze unbaked stuffed jalapeños on a tray, then transfer to a bag. Bake straight from the freezer, adding 5-7 minutes to the baking time.
Nutrition
- Serving Size: 1 popper
- Calories: ~150 kcal
- Sugar: ~2 g
- Sodium: ~220 mg
- Fat: ~8 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~3 g
- Trans Fat: ~0 g
- Carbohydrates: ~15 g
- Fiber: ~1 g
- Protein: ~5 g
- Cholesterol: ~25 mg
Keywords: Jalapeño cornbread poppers, spicy cornbread appetizer, cheesy jalapeño bites, baked stuffed jalapeños, easy party snacks, cornbread-stuffed jalapeños, jalapeño cheese poppers, Tex-Mex appetizers, spicy cheesy snacks, cornbread finger food.