Cornbread Jalapeno Poppers

It seems that I look for any excuse to fill a hollowed out jalapeno pepper. I love poppers. It doesn’t matter if they are deep fried, baked, grilled or smoked, because jalapeno poppers are the perfect game day food.

Not only do I love jalapeno poppers, but I also love cornbread. Perfect with chili, or any soup for that matter, cornbread is the perfect accompaniment. I love to have minced pickled jalapeno peppers mixed in the cornbread. That spicy tart flavour goes so well in the cornbread. So, I figured, if jalapeno peppers are good in cornbread, why wouldn’t cornbread be good in a jalapeno pepper! These poppers are amazing and the perfect spicy bite size cornbread treat.

Cornbread Jalapeno Poppers sq1

Here are some of the jalapeno popper recipes I have posted so far on the site.

Chorizo Stuffed Jalapeno Popper

Atomic Buffalo Turd Jalapeno Poppers (aka – A.B.T.)

Crawfish and Cheddar Stuffed Jalapeno Poppers

Bacon Cheddar Jalapeno Poppers

Cornbread Jalapeno Poppers text


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5 from 3 votes

Cornbread Jalapeno Poppers

Jalapeno poppers filled with cornbread batter and topped with grated cheese. Baked, not fried, these poppers are a healthy option for your next game day party!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 poppers
Author Steve Cylka


  • 12 jalapeno peppers
  • 1/2 cup corn meal
  • 1/2 cup flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 1 egg
  • 1/3 cup milk
  • 1 tbsp oil
  • 3/4 cup grated cheddar cheese


  • Preheat the oven for 400F
  • Cut the jalapeno peppers lengthwise and then remove the seeds and membrane from inside the peppers. Set aside.
  • In a bowl, whisk together the corn meal, flour, sugar, baking powder and salt.
  • Mix in the egg, milk and oil until well combined.
  • Spoon some batter into the hollowed out portion of each jalapeno pepper half. Spread it carefully so that it fills the hollowed out section.
  • Place the filled jalapeno peppers on a baking sheet lined with parchment paper.
  • Sprinkle the grated cheese on top of the batter filled peppers.
  • Bake for 15 minutes or until the batter is cooked through and the cheese is melted and browning on top.
  • Serve warm.


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Those look really great! I love jalapeno poppers too! 🙂 This version looks super good!

  2. With stomach issues, I usually stay away from peppers, but this looks so good, I think I’ll double my meds and take my chances! Looks delicious Steve!

  3. These Poppers would be perfect for my Cinco de Mayo party but I worry that they will not last long enough to share with my guests!

  4. These are such a fun idea and perfectly hand-held size too!

  5. Looks good!

  6. These look great, can’t go wrong with a little cheesy cornbread and a spicy jalapeno appetiser…delicious 3

  7. I love poppers, these look so yummy! Nettie

  8. I would eat all of these! Love this version!

  9. Such fantastic flavors happening here!! These are a must try!

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