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

Ingredients

  • 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

Instructions

  • 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.

11 comments

  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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