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