These Cornbread Jalapeno Poppers are the ultimate party appetizer. They will impress in taste and presentation! Bacon is optional.
This post is all about how to make easy Cornbread Jalapeno Poppers.
These Cornbread Poppers are insanely delicious and were the most perfect and simplest party appetizer I made this past holiday season. This recipe also comes with plenty of options depending on your time.
I purchased a box of Jiffy cornbread mix and had these jalapeno poppers baking in the oven in no time. However, if you have a homemade cornbread recipe you prefer to use, that is no problem.
Once the jalapenos are washed, cut lengthwise, and seeded, you can begin stuffing them with the cornbread mix. Adding cheddar cheese on top finishes them off perfectly. Chopped (cooked) bacon and fresh chives are optional.
Check out the easy step-by-step recipe below. I promise your guests won’t be disappointed with these DELICIOUS poppers. They’ll possibly (but duh, they will) ask for the recipe, which means you did your job as an entertainer.
Cornbread Jalapeno Poppers
Ingredients You’ll Need:
- 12 Large Fresh Jalapenos
- Jiffy Cornbread Mix, 8.5 ounces (Follow the instructions on the back of the box for plain cornbread.)
- 1 Cup of Fresh Corn, thawed (I recommend using frozen corn, but it can be canned.)
- 1.5 Cups of Shredded Sharp Cheddar Cheese (One cup will be mixed into the cornbread batter, and 1/2 cup will be sprinkled on each stuffed jalapeno halve.)
Optional Ingredients:
- Approximately 1 Cup of Chopped (cooked) Bacon (You can garnish each cornbread-stuffed jalapeno with bacon after you’ve sprinkled the shredded cheese on it.)
- 1/4 Cup Finely Diced Fresh Chives (After baking in the oven, garnish each jalapeno popper with fresh chives.)
Equipment Needed:
- Oven
- Good Knife (for cutting the jalapenos lengthwise)
- Cheese Grater (You can buy cheddar cheese that is already shredded, but the cheese tastes best when you grade it yourself.)
How To Make Cornbread Jalapeno Poppers, Step-By-Step
Step 1: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
Step 2: Follow the instructions for plain cornbread on the back of the Jiffy box.
Step 3: Once you’ve mixed the cornbread batter, add a cup of corn and one cup of shredded cheese. You can add the OPTIONAL chopped (cooked) bacon at this time. Mix well, then set the bowl aside.
Step 4: Wash and dry the jalapenos. Cut each one lengthwise in half and remove all of the seeds. You should now have 24 hallow jalapeno halves.
Step 5: Begin filling each jalapeno half with the cornbread batter. Make sure not to overfill them.
Step 6: Add the rest of the shredded cheddar cheese onto the tops of each jalapeno.
Step 7: Bake the jalapenos for 15-20 minutes at 425 degrees F.
Step 8: You can serve them immediately once they are finished baking. Optionally, you can garnish each stuffed jalapeno with fresh, finely diced chives.
FAQs
How Should I Serve These Cornbread Stuffed Jalapenos?
I think they taste best warm and fresh from the oven. However, they are so delicious, and even when they hit room temperature, you still can’t go wrong with these party apps. They are low maintenance!
How Should I Store Them?
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Then, you can reheat them.
Cornbread Jalapeno Poppers
Equipment
- Baking Sheet
- Parchment paper
- Oven
- Good Knife
- Mixing Bowl
- Spatula
- Cheese Grater (You can buy cheddar cheese that is already shredded, but the cheese tastes best when you grade it yourself.)
- Measuring Cups and Spoons
Ingredients
Ingredients You'll Need:
- 12 Large Fresh Jalapenos
- 1 box Jiffy Cornbread Mix, 8.5 ounces (Follow the instructions on the back of the box for plain cornbread.)
- 1 cup Fresh Corn, thawed. (I recommend using frozen corn, but it can be canned.)
- 1.5 cups Shredded Sharp Cheddar Cheese (One cup will be mixed into the cornbread batter, and 1/2 cup will be sprinkled on each stuffed jalapeno halve.)
Optional Ingredients:
- 1 cup Chopped (cooked) Bacon (After you've sprinkled the shredded cheese onto each cornbread stuffed jalapeno, you can garnish with bacon.)
- 1/4 cup Finely Diced Fresh Chives (Garnish each jalapeno popper with fresh chives after they’ve baked in the oven.)
Instructions
How To Make Cornbread Jalapeno Poppers, Step-By-Step
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Follow the instructions for plain cornbread on the back of the Jiffy box.
- Once you’ve mixed up the cornbread batter, add a cup of corn and one cup of shredded cheese. You can add the OPTIONAL chopped (cooked) bacon at this time. Mix well, then set the bowl aside.
- Wash and dry the jalapenos. Cut each one lengthwise in half and remove all of the seeds. You should now have 24 hallow jalapeno halves.
- Begin filling each jalapeno half with the cornbread batter. Make sure not to overfill them.
- Add the rest of the shredded cheddar cheese onto the tops of each jalapeno.
- Bake the jalapenos for 15-20 minutes at 425 degrees F.
- You can serve them immediately once they are finished baking. Garnish each stuffed jalapeno with OPTIONAL fresh, finely diced chives.
Nutrition
Final Thoughts On Jalapeno Cornbread Poppers
These Jalapeno Cornbread Poppers will impress your guests to the max! They’re easy to make and taste so freshhh and delicious.
If you enjoyed this recipe, check out Career Girl Meets…KITCHEN cookbook today available on Amazon. Share this recipe with friends and family, and comment below if you enjoyed the homemade poppers. Follow Career Girl Meets… on Pinterest, Instagram, Twitter, and Facebook.
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