Ingredients
- 12 Jalapeño Peppers
- 1 box (15 oz) Cornbread Mix
- 1 ½ cups Shredded Cheddar Cheese
- 1 cup Canned Corn
Instructions
- Preheat the oven to 350°F (180°C). Slice each jalapeño down the center and carefully remove all the seeds and veins. Set aside.
- In a medium bowl, prepare the cornbread mix according to the package instructions. Stir in the canned corn and shredded cheddar cheese.
- Carefully fill each jalapeño with the cornbread batter, being cautious not to overfill.
- Sprinkle the remaining shredded cheddar cheese on top of the filled peppers.
- Place the stuffed peppers on a baking sheet and bake for 15-20 minutes, or until the cornbread is firm and cooked through. They should be puffed and golden.
- Let the poppers cool slightly before serving. Enjoy your cheesy, spicy treat!
Notes
- You can add a little bit of sour cream or ranch dressing on the side for a cooling contrast to the heat.
- For a smokier flavor, try using smoked cheddar cheese or adding a pinch of smoked paprika to the cornbread mix.
- If you prefer more heat, leave some of the seeds and veins in the jalapeños.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 popper
- Calories: 120
- Sugar: 3g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
