I have heard so many great things about jalapeno poppers,
and I've NEVER tried them.
I saw this recipe that incorporated cornbread AND jalapeno poppers and it just seemed perfect.
Now, I have to warn you...the heat from the jalapenos can be intense, be sure to take out all the seeds and get as much of the veins out as you can.
I accidentally left some of the veins in and the HEAT was too much for me.
So warning....these are not for the faint of heart!
What you’ll need for approx. 24 Jalapeno Cornbread Poppers:
12 Med/Large fresh Jalapenos
1 Box of Cornbread Mix
1 1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkling)
1 Cup Corn, fresh or canned is just fine
Slice each jalapeno down the center and carefully remove all the seeds and veins..set aside.
In a medium bowl, mix up the Cornbread batter according to the box instructions,
add in the Corn and 1 cup of the Cheddar.
Fill each Jalapeno half with some batter!
Sprinkle them all with the remaining 1/2 cup of Cheddar.
Place on baking sheet and put in the oven at 350 F for 15-20 minutes,
or until cornbread is firm and cooked through.
They will be puffed cheesy....and delicious!