Cornbread Jalapeño Poppers are a fun, Southern-inspired twist on classic jalapeño poppers. Instead of just stuffing the peppers with cheese, these are filled with a cheesy cornbread mixture that’s moist, flavorful, and just spicy enough.
Here’s a simple and delicious recipe to try:
🌽 Cornbread Jalapeño Poppers
Ingredients:
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10–12 large jalapeño peppers, halved lengthwise and seeded
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1/2 cup cornmeal
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1/4 cup all-purpose flour
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1/4 tsp baking powder
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1/4 tsp salt
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1/4 tsp garlic powder
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1 egg
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1/3 cup buttermilk (or milk with 1 tsp vinegar)
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1/3 cup shredded sharp cheddar cheese
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1/4 cup cream cheese, softened
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1 tbsp honey (optional, for a sweet kick)
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2 tbsp finely chopped green onions or chives (optional)
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1–2 tbsp finely diced cooked bacon or jalapeño seeds (optional for heat/smokiness)
Instructions:
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Prep the jalapeños: Slice in half lengthwise and remove seeds/membranes (leave a few seeds if you want them spicy). Set on a baking sheet lined with parchment.
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Make the cornbread filling:
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In a bowl, mix cornmeal, flour, baking powder, salt, and garlic powder.
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In another bowl, whisk the egg and buttermilk. Stir in cheddar, cream cheese, honey, and any add-ins (bacon, green onion, etc.).
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Combine wet and dry ingredients to form a thick batter.
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Stuff the peppers: Spoon the cornbread mixture into each jalapeño half. Slightly overfill for a nice domed top.
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Bake: Preheat oven to 375°F (190°C) and bake for 15–18 minutes, or until tops are golden and filling is cooked through.
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Optional: Broil for the last 1–2 minutes for a crispy golden top.
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Serve warm: Great with sour cream, ranch, or hot honey drizzle.
Would you like a gluten-free version, air fryer adaptation, or maybe a vegan spin on this?