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!
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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.
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!
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.
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!
Other snack recipes you might like:
Jalapeno Cornbread Poppers
- 12 jalapeno peppers medium to large, halved and seeded
- 1 ½ cups cheddar cheese shredded and divided
- ½ cup fresh or frozen corn sauteed till caramelized
- 3 ounces bacon cooked and diced
- BBQ sauce for serving
For the Cornbread
- ¾ cups yellow cornmeal
- ¼ cups all-purpose flour See notes for gluten-free option
- 1 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cups buttermilk
- 1 egg lightly beaten
- 2 Tablespoons shortening melted
- 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.