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    Home » Appetizers

    Jalapeno Cornbread Poppers

    Published: Jul 1, 2019 · Modified: Jun 8, 2023 by Tammy Circeo · This post may contain affiliate links · 4 Comments

    Yum
    Jump to Recipe Print Recipe

    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

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    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

    Other snack recipes you might like:

    • Salted Caramel Cashew Corn
    • Cool and Classy Guacamole
    • Crispy Pepper Chicken Wings

    Recipe

    Jalapeno Cornbread Poppers on a wooden tray with a bowl of BBQ Sauce to dip them in

    Jalapeno Cornbread Poppers

    Tammy Circeo
    Jalapenos are great stuffed with cheese and wrapped in bacon, but you simply must try them filled with cornbread and topped with cheese.
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 20 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Appetizer, Snacks
    Cuisine American
    Servings 24 poppers

    Ingredients
      

    • 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

    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.

    Notes

    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. 
    Keyword cornbread, cornbreadstuffedjalapenos, jalapeno cornbread poppers, jalapenos
    Yum

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    About Tammy Circeo

    Reader Interactions

    Comments

    1. Donna

      July 27, 2024 at 8:56 am

      Ok to make the cornbread mixture a day ahead?

      Reply
      • Tammy Circeo

        July 31, 2024 at 7:02 pm

        I wouldn't mix it a day ahead because once the baking soda/powder hits the liquid, they start activating. You could, however, mix the dry in one bowl and the wet in another and mix them the next day just before baking.

        Reply
    2. Debbie

      June 18, 2024 at 12:59 pm

      Being from the South. I would reserve a couple of spoons of bacon grease for the cornbread. THEN I would cook the corn in the remaining bacon grease. A bonus...only one skillet to wash.

      Reply
      • Tammy Circeo

        June 18, 2024 at 3:23 pm

        Of course! That's brilliant!

        Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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