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Jalapeno Cornbread Poppers

October 1, 2012 by jessfuel 15 Comments

This is totally one of those “why didn’t I think of that?!” kind of recipes.

I mean, it seems so obvious. Cornbread and cheese baked inside a jalapeno pepper? Hello! I saw these on Pinterest and didn’t wait long before trying them out myself!

Sadly, my jalapenos weren’t spicy AT ALL, and I think my poppers suffered because of that. Why is it that sometimes just slicing a jalap will make your eyes sting and other times they have less flavor than a bell pepper?? It’s just not fair, people!

So, yes, I wish my poppers had had more of kick, and yes, I will be trying this again with (hopefully) spicier peppers. But even without the heat they were pretty dang good, so I have high hopes for round 2!

Jalapeno Cornbread Poppers

(adapted from Oh Bite It)

  • 12 medium large fresh jalapenos
  • 2/3 cup flour
  • 1/2 cup yellow cornmeal
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 tbsp vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 1/2 cups shredded cheddar, divided
  • 1 cup corn (fresh, frozen or canned)

Preheat oven to 350 degrees.

Slice each jalapeno down the center and remove seeds and ribs.

In a medium bowl, combine flour, cornmeal, sugar baking powder, salt, oil and milk until just mixed. Fold in 1 cup of the cheddar and the corn.

Fill each jalapeno half with batter and set it on a rack placed on a baking sheet. Sprinkle them all with the remaining 1/2 cup of cheddar.

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Bake for about 15-20 minutes, or until the cornbread is firm and cooked through.

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Filed Under: Appetizers, Sides Tagged With: baking, cornbread, jalapeno

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Comments

  1. Army Amy* says

    October 1, 2012 at 8:44 am

    That’s cool! I’m filing this recipe under the “my husband would love this, now I just need to motivation to attempt it” file.*

    Reply
    • jessfuel says

      October 1, 2012 at 8:47 am

      Haha… I have one of those too šŸ˜‰

      Reply
  2. nicole @ I am a Honey Bee says

    October 8, 2012 at 11:45 am

    I pinned this! I have to make these poppers one day!

    Reply
  3. Lisa @ Flour Me With Love says

    October 18, 2012 at 9:27 am

    These look divine! Thanks so much for sharing at Mix it up Monday šŸ™‚

    Reply
  4. Amber says

    November 13, 2012 at 5:27 pm

    If you don’t scrape all the seeds out, they’ll have a bit more kick. šŸ™‚ I wonder how these would do wrapped in bacon.

    Reply
    • jessfuel says

      November 13, 2012 at 6:10 pm

      Obviously AMAZING!! šŸ˜‰

      Reply
  5. Paula says

    June 29, 2013 at 1:47 pm

    oh, see, I really like this, putting it on my grocery list right now!! Thanks for sharing, pinned to my Saturday Dishes board!

    Reply
  6. Wanda Ann @ Memories by the Mile says

    July 7, 2013 at 8:18 am

    I love jalapeno’s, the corn bread sounds good. Pinned them! New follower.
    I would love for you to come to my link party on Tuesday at http://www.memoriesbythemile.com/
    Wanda Ann @ Memories by the Mile

    Reply
  7. lind el says

    September 19, 2013 at 9:07 pm

    hi – a friend forwarded this to me. love the concept. i’m contacting you because i see an egg is called for in the list of ingredients but not mentioned as far as I could see in the instructions section. A logical person would mix the egg with all the other ingredients, but I thought you might want to update your instructions. If it is there, please order me new glasses or a new brain. I am making these peppers tonight or I wouldn’t have been reading it so closely. Thanks.

    Reply
  8. Jean says

    January 18, 2014 at 11:18 am

    Just a little tip I learned along the way, jalapeƱo’s with a pointier tip are usually spicier than ones with a rounded tip. Hope that helps!

    Reply
  9. Pau says

    August 29, 2016 at 6:45 pm

    Just made these and they tasted great although slightly dry. I only used 1.5TBS sugar because three seems A LOT. The recipe doesn’t say what to do with the egg so I put it with the mix and that turned out well– assume that was the correct move. My jalepenos were definitely spicy enough but I also left some seeds/vein behind… all in all = very simple dish that is a keeper!

    Reply

Trackbacks

  1. Jalapeno Cornbread Poppers- SRC | says:
    January 28, 2013 at 11:00 am

    […] recipesĀ and had several in mind but I picked one that featured jalapenos! I decided to make theĀ Jalapeno Cornbread PoppersĀ because it would be fun to make for the upcoming Superbowl andĀ IĀ love them as much as Jess. They […]

    Reply
  2. Bacon, Lettuce and Tomato-Saturday Dishes | says:
    July 5, 2013 at 9:01 pm

    […] Jalapeno Cornbread Poppers from Flying on Jess Fuel […]

    Reply
  3. JalapeƱo Cornbread Poppers (High Altitude Baking) | The Wimpy Vegetarian says:
    August 7, 2014 at 10:55 pm

    […] the pantry for crackers not (too) stale. I’ve got to do better. And these amazing littleĀ JalapeƱo Cornbread PoppersĀ are just the ticket (assuming I don’t eat them all before guests […]

    Reply
  4. Quick Pickled Jalapenos (No Cook) | Flying on Jess Fuel says:
    December 14, 2015 at 7:20 am

    […] Or if you totally hate pickling, but still have lots of jalapenos to use up… maybe I could interest you in some Jalapeno Cornbread Poppers! […]

    Reply

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Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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