Tuesday, November 25, 2014

Jalapeno Cornbread Poppers

Jenna made these the other night to go with our chili.  Our jalapenos were SPICY!  These had great flavor.  We made half a batch and then diced up the rest of the jalapenos and added to the remaining batter and made mini muffins.  The muffins were mild and yummy, too!
Jalapeno Cornbread Poppers


12 Med/Large fresh Jalapenos
1 Box of Cornbread Mix
1 1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkiling)
1 Cup Corn..fresh OR canned is just fine
1 T honey(Beth's addition)

Slice each jalapeno down the center and carefully remove all the seeds and veins. Set aside

In a medium bowl, mix up the cornbread batter according to the box instructions, add in the corn and 1 cup of the cheddar cheese

Fill each Jalapeno half with some batter!Fill each jalapeno half with some batter! Sprinkle them all with the remaining 1/2 cup of cheddar.

Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too

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