PREP TIME: 20 mins | TOTAL TIME: 40 mins | YIELD: 12
These Jalapeño Cornbread Poppers are my newest favorite! This recipe is a game-changer! Incredibly easy to throw together using just a couple of simple ingredients. Make these delicious poppers in no time and impress your family and guests with the best appetizer!
These bad boys have the perfect balance of heat and cheese all in one pan! If you love poppers, I’m pretty sure that you’ll enjoy these jalapeno cornbread poppers! They are like the excellent spicy bite-size cornbread treat. And these poppers are baked, making them a healthy alternative to fried poppers.
Enjoy these jalapeno poppers filled with cornbread batter topped with melted cheese on your next game day. These poppers will surely be a big hit!
Ingredients
6 slices bacon
12 jalapeños
1 large egg
1 box JIFFY corn muffin mix
1/2 cup sour cream
1/2 cup creamed corn, drained (optional)
1/2 cup shredded Cheddar
2 tablespoons finely chopped chives, plus more for garnish
Freshly ground black pepper
How to make Jalapeño Cornbread Poppers
Step 1: Prepare the oven. Preheat it to 350 degrees. Using parchment paper, line a large baking sheet.
Step 2: In half lengthwise, cut the jalapenos, then scoop out the seeds. On the prepared baking sheet, place the jalapenos.
Step 3: On medium heat, cook the bacon until crispy. Take off the heat, reserving the grease. On paper towels, drain the bacon. Chop the bacon into small pieces once cooled.
Step 4: Place the corn muffin mix, egg, sour cream, and reserved bacon fat in a large bowl. Mix well until blended. Then, season with pepper. Next, fold in the corn (optional) along with the bacon, cheddar, and chives.
Step 5: Between the jalapeno halves, divide the cornbread batter. Place in the preheated oven and bake for about 18 to 20 minutes or until the cornbread is golden.
Step 6: Before serving, garnish the poppers with chives. Enjoy immediately!
Jalapeño Cornbread Poppers
Ingredients
- 6 slices bacon
- 12 jalapeños
- 1 large egg
- 1 box JIFFY corn muffin mix
- 1/2 cup sour cream
- 1/2 cup creamed corn drained (optional)
- 1/2 cup shredded Cheddar
- 2 tablespoons finely chopped chives plus more for garnish
- Freshly ground black pepper
Instructions
- Prepare the oven. Preheat it to 350 degrees. Using parchment paper, line a large baking sheet.
- In half lengthwise, cut the jalapenos, then scoop out the seeds. On the prepared baking sheet, place the jalapenos.
- On medium heat, cook the bacon until crispy. Take off the heat, reserving the grease. On paper towels, drain the bacon. Chop the bacon into small pieces once cooled.
- Place the corn muffin mix, egg, sour cream, and reserved bacon fat in a large bowl. Mix well until blended. Then, season with pepper. Next, fold in the corn (optional) along with the bacon, cheddar, and chives.
- Between the jalapeno halves, divide the cornbread batter. Place in the preheated oven and bake for about 18 to 20 minutes or until the cornbread is golden.
- Before serving, garnish the poppers with chives. Enjoy immediately!
