Jalapeño Cornbread Poppers
Jalapeño Cornbread Poppers are halved jalapeños filled with cornbread batter, corn, and cheddar, then baked into cheesy, slightly spicy bites perfect for snacks or apps.
Ingredients
- 12 jalapeño peppers halved and seeded
- 1 box 15 oz cornbread mix, prepared as directed
- 1½ cups shredded cheddar cheese divided
- 1 cup canned corn drained
Instructions
- Preheat oven to 350°F (180°C). Halve jalapeños lengthwise, remove seeds and membranes, and place cut-side up on a parchment-lined baking sheet.
- Prepare cornbread mix as directed. Stir in 1 cup cheddar and drained corn.
- Spoon batter into each jalapeño just past the rim—don’t overfill.
- Sprinkle with remaining ½ cup cheddar. Bake 15–20 minutes until golden and set.
- Let cool slightly before serving. Enjoy warm.