Jalapeno Cornbread Poppers
Jalapenos are great stuffed with cheese and wrapped in bacon, but you simply must try them filled with cornbread and topped with cheese.
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.
Tried this recipe?Let us know how it was!