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.
Army Amy* says
October 1, 2012 at 8:44 amThat’s cool! I’m filing this recipe under the “my husband would love this, now I just need to motivation to attempt it” file.*
jessfuel says
October 1, 2012 at 8:47 amHaha… I have one of those too 😉
nicole @ I am a Honey Bee says
October 8, 2012 at 11:45 amI pinned this! I have to make these poppers one day!
Lisa @ Flour Me With Love says
October 18, 2012 at 9:27 amThese look divine! Thanks so much for sharing at Mix it up Monday 🙂
Amber says
November 13, 2012 at 5:27 pmIf you don’t scrape all the seeds out, they’ll have a bit more kick. 🙂 I wonder how these would do wrapped in bacon.
jessfuel says
November 13, 2012 at 6:10 pmObviously AMAZING!! 😉
Paula says
June 29, 2013 at 1:47 pmoh, see, I really like this, putting it on my grocery list right now!! Thanks for sharing, pinned to my Saturday Dishes board!
Wanda Ann @ Memories by the Mile says
July 7, 2013 at 8:18 amI 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
lind el says
September 19, 2013 at 9:07 pmhi – 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.
Jean says
January 18, 2014 at 11:18 amJust a little tip I learned along the way, jalapeño’s with a pointier tip are usually spicier than ones with a rounded tip. Hope that helps!
Pau says
August 29, 2016 at 6:45 pmJust 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!