Jalapeño Cornbread Poppers Recipe

Introduction

Jalapeño Cornbread Poppers are a spicy, savory treat perfect for parties or a flavorful snack. These bite-sized delights combine creamy cornbread with fresh jalapeños and cheddar cheese for a delicious bite of heat and comfort.

Ingredients

• 1 box JIFFY corn muffin mix
• 12 jalapeños
• 1/2 cup sour cream
• Freshly ground black pepper
• 1/2 cup creamed corn, drained (optional)
• 1/2 cup shredded Cheddar
• 1 large egg
• 2 tablespoons finely chopped chives, plus more for garnish

Instructions

1. Step 1: Preheat the oven to 350° F and line a large baking sheet with parchment paper.
2. Step 2: Cut the jalapeños in half lengthwise and scoop out the seeds. Arrange the halves on the prepared baking sheet.
3. Step 3: In a bowl, combine the corn muffin mix, egg, and sour cream. Stir until the batter is smooth and well mixed.
4. Step 4: Season the batter with freshly ground black pepper. Then fold in the drained creamed corn (if using), shredded Cheddar, and chopped chives.
5. Step 5: Spoon the cornbread batter evenly into each jalapeño half, filling them generously.
6. Step 6: Bake for 18 to 20 minutes, or until the cornbread is golden and cooked through.
7. Step 7: Remove from the oven, garnish with additional chives, and serve warm.

Tips & Variations

• For a smoky flavor, add cooked and crumbled bacon to the batter along with the cheddar and chives.
• To reduce heat, remove all seeds and membranes from the jalapeños or choose milder peppers like mini sweet peppers.
• Serve with a dollop of sour cream or guacamole for extra creaminess.

Storage

Store leftover poppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350° F oven for about 10 minutes to keep the cornbread moist and the jalapeños tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these poppers ahead of time?

Yes, you can prepare the batter and jalapeños ahead of time and assemble them just before baking. Keep the filled jalapeños covered in the fridge for up to 24 hours before baking.

Can I use a different cheese?

Absolutely! Pepper Jack or Monterey Jack work well for a bit more spice, while mozzarella offers a mild, melty texture.

Jalapeño Cornbread Poppers Recipe

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★★★★★

4.6 from 86 reviews

Delicious Jalapeño Cornbread Poppers feature spicy jalapeños stuffed with a creamy and cheesy cornbread filling. These bite-sized appetizers combine the classic flavors of cornbread with the heat of fresh jalapeños, making them perfect for parties, game days, or a flavorful snack.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 24 poppers (2 halves per jalapeño, serves approx. 6-8) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Jalapeño Poppers

• 12 jalapeños

Cornbread Filling

• 1 box JIFFY corn muffin mix
• 1 large egg
• 1/2 cup sour cream
• Freshly ground black pepper, to taste
• 1/2 cup creamed corn, drained (optional)
• 1/2 cup shredded Cheddar cheese
• 2 tbsp finely chopped chives, plus more for garnish

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Prepare Jalapeños: Slice each jalapeño in half lengthwise, then carefully scoop out the seeds and membranes to reduce the heat level while leaving enough cavity to hold the filling. Place the hollowed jalapeño halves cut side up on the prepared baking sheet.
3. Mix Cornbread Batter: In a mixing bowl, combine the JIFFY corn muffin mix, egg, and sour cream. Stir well until fully combined and smooth.
4. Season and Add Ingredients: Season the batter with freshly ground black pepper to taste. Gently fold in the drained creamed corn (if using), shredded Cheddar cheese, and finely chopped chives to incorporate flavor and texture.
5. Fill Jalapeños: Using a spoon, carefully scoop the cornbread batter into each jalapeño half, filling them generously but without overflow.
6. Bake: Place the baking sheet in the preheated oven and bake the stuffed jalapeños for 18 to 20 minutes, or until the cornbread topping is golden brown and cooked through.
7. Garnish and Serve: Remove from the oven, garnish with additional chopped chives for freshness and color, and serve warm as a tasty appetizer or snack.

Notes

• For less heat, remove all membranes along with the seeds from the jalapeños.
• To add a smoky flavor, try topping with a sprinkle of smoked paprika before baking.
• Optional addition: mix in cooked and crumbled bacon for extra savory flavor.
• These poppers are best served warm but can be reheated in the oven at 350°F for 5-7 minutes.
• Use gloves when handling jalapeños to avoid irritation from the oils.

Keywords: jalapeño poppers, cornbread poppers, spicy appetizer, game day snacks, cheesy jalapeño bites