Jalapeno Cornbread Poppers

Name: Jalapeno Cornbread Poppers
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 24
Ingredients: 12 jalapeno peppers medium to large, halved and seeded; 1 1/2 cups cheddar cheese shredded and divided; 1/2 cup fresh or frozen corn sauteed till caramelized; 3 ounces bacon cooked and diced; BBQ sauce for serving; 3/4 cups yellow cornmeal; 1/4 cups all-purpose flour See notes for gluten-free option; 1 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 3/4 cups buttermilk; 1 egg lightly beaten; 2 Tablespoons shortening melted

by Tammy | Chez Nous

24 poppers

1 hr 5 min

Most jalapeno poppers I've seen or tasted have been filled with cream cheese and wrapped in bacon. They are delicious, to be sure, but jalapenos filled with corn bread … that is also studded with bacon, sauteed corn and cheese … is an amazing option! So I give you Jalapeno Cornbread Poppers!

Cornbread Poppers arranged on a wood platter with BBQ sauce in a bowl

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Jalapenos cut in half and seeded

This recipe for Jalapeno Cornbread Poppers calls for twelve jalapenos which makes 24 poppers. If you have leftover cornbread batter, you can fry it like pancakes or bake it in the oven. You can serve it with Chuck Wagon Cowboy Beans or Classic American Chili for another meal.

Cornbread ingredients measured out

Usually when I make cornbread, I don't add anything to it. But for these poppers, I thought cheese, sauteed corn, and bacon would be great additions!

Sauteed corn in a cast iron skillet

Cornbread mixed in the bowl

Spoon a tablespoon or so of cornbread batter into each jalapeno half, top with more cheese, and bake for about 20 minutes or until the cornbread is done and the cheese is golden on top.

Jalapeno halves filled with cornbread and topped with shredded cheese

You'll have to exercise patience to let them cool a bit, but as soon as possible, dip those bad boys in your favorite BBQ sauce and chow down!

Baked Cornbread Poppers on platter with BBQ sauce

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Recipe

Jalapeno Cornbread Poppers

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Recipe details

Yield 24 poppers
Time spent: Prep time: 45 Minutes Cook time: 20 Minutes Total time: 1 hr 5 min

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Ingredients

12 jalapeno peppers medium to large, halved and seeded
1 1/2 cups cheddar cheese shredded and divided
1/2 cup fresh or frozen corn sauteed till caramelized
3 ounces bacon cooked and diced
BBQ sauce for serving

For the Cornbread

3/4 cups yellow cornmeal
1/4 cups all-purpose flour See notes for gluten-free option
1 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cups buttermilk
1 egg lightly beaten
2 Tablespoons shortening melted

Instructions

Preheat oven to 425°F.
Prepare the jalapenos, shred the cheese, saute the corn, and cook the bacon.
To make the cornbread, measure all the dry ingredients into a medium bowl and mix to combine. Add the egg and buttermilk. Heat the shortening to melt it, then add it to the cornbread mixture. Stir to combine.
Stir ¾ cup of the cheese, the corn, and bacon into the cornbread mixture.
Arrange the jalapeno halves on a baking sheet lined with parchment paper.
Spoon 1-2 Tablespoons of cornbread batter into each jalapeno half and top with the remaining ¾ cup of cheese.
Bake for 15-20 minutes until the cornbread is firm and the cheese is melted and golden.
Serve warm with BBQ sauce.

Tips

The corn can be fresh, frozen, or on the cob even. If it's fresh or frozen, just saute it a bit of butter or olive oil in a skillet on the stove. If it's on the cob, it would be fantastic to grill it, then cut it off the cob.
To make it gluten-free, I use Bob's Red Mill 1:1 Gluten-free blend.
For the shortening, I use palm shortening. Make your judgments. On occasion, I use bacon grease instead. Continue your judgments. 🙂
If you have leftover cornbread batter, you can cook it like pancakes or bake it in the oven.

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