Spicy Sweet Cornbread Jalapeño Poppers
These Cornbread Jalapeño Poppers are ridiculously easy to make, unbelievably delicious, and guaranteed to be a crowd-pleaser. A flavor explosion that’s both sweet and spicy – pure comfort food perfection!
Equipment
- Oven Preheat to 350°F (175°C)
- Baking sheet Line with parchment paper for crispier bottom (optional)
- Mini Muffin Tin Alternative baking method
Ingredients
Ingredients
- 15 large fresh jalapeños Look for firm, vibrant green peppers. Wear gloves when handling.
- 1 8.5 oz box Jiffy cornbread mix or 4–6 muffins worth of homemade mix
- 1.5 cups shredded cheddar cheese Sharp cheddar recommended, but can experiment with others.
- 1 cup fresh corn Frozen corn works, thaw completely.
Instructions
- Preheat your oven to 350°F (175°C).
- Slice the jalapeños lengthwise; carefully remove the seeds and veins.
- Prepare the cornbread batter according to package directions (or your homemade recipe). Stir in the fresh corn and 1 cup of the shredded cheddar cheese. Gently fold everything together.
- Carefully fill each jalapeño half with the cornbread batter. Don’t overfill.
- Sprinkle the remaining ½ cup of cheese over the tops of the filled jalapeños.
- Bake on a baking sheet for 15–20 minutes, or until the cornbread is golden brown and the cheese is melted and bubbly. For a crispier bottom, line your baking sheet with parchment paper.
- Alternatively: You can also bake these in a mini muffin tin! Fill each cup about ¾ full, top with a small slice of jalapeño and a sprinkle of cheese, and bake for 12-15 minutes.
Notes
Leftover Cornbread Jalapeño Poppers are best stored in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 3 months. Reheat in the oven or microwave.