Jalapeno Cornbread Poppers- SRC

Jalapeno Cornbread Poppers

It is Secret Recipe Club time!!!

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This month I was giving the blog by  fellow native New Englander Jess. She, and husband Nick, are living in Mississippi as Nick is in the air force. Jess has the blog called Flying on Jess Fuel where she documents what she makes for the 2 of them. They met through a friend at a Mexican restaurant, where she impressed him with her jalapeno eating skills. Ohh spice! I knew I would love this blog.

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I browsed her recipes and had several in mind but I picked one that featured jalapenos! I decided to make the Jalapeno Cornbread Poppers because it would be fun to make for the upcoming Superbowl and I love them as much as Jess. They are definitely different than a typical jalapeno popper but the change up is so much fun. There are much lighter as they are not packed full of cream cheese and cheese but the cornbread gets nicely fluffy and the crunchy cheesy top is a nice finishing touch. I only made a few simple changes along the way by adding some paprika to the corn bread and then broiling at the end to get the cheese extra brown and crunchy.

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I hope that you’ll add these to your Superbowl menu. We are relaxing at home this year and I can’t wait to kick back with chips and something spicy to enjoy with a cold beer!

Jalapeno Cornbread Poppers

Makes 24 poppers

Ingredients

  • 12 medium large fresh jalapenos
  • 2/3 cup flour
  • 1/2 cup yellow cornmeal
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 teaspoon paprika
  • 2 tbsp vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 1/2 cups shredded cheddar, divided
  • 1 cup corn (fresh, frozen or canned)

Process

  1. Preheat oven to 350 degrees. Line baking sheet with foil.
  2. Slice each jalapeno down the center and remove seeds and ribs.
  3. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, salt, paprika, oil, milk, corn and cheese until just mixed.
  4. Fill each jalapeno half with the cornbread batter. Sprinkle them all with the remaining 1/2 cup of shredded cheddar.
  5. Bake for about 15-20 minutes, or until the cornbread is firm and cooked through.
  6. Broil the cheesy top until golden brown.

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19 thoughts on “Jalapeno Cornbread Poppers- SRC

    • iamahoneybee says:

      these were awesome. I love poppers but at times I just hate how they are so heavy. These are a fun twist on them. def making them again.

      Like

  1. Casey says:

    Wow, what a fun recipe!!! I have a horrible tolerance for spicy things, but my sister could probably eat the world’s hottest peppers as if they were potato chips. I’m totally going to make these for her!

    Like

  2. Melissa says:

    Wow, these look amazing! I usually only have jalapeno poppers in the summer when they are grilled, but I don’t think I can wait that long now that I’ve seen these! They’d be perfect for a superbowl party!

    Like

  3. Bean says:

    That is such a fantastic idea! Usually I do cream cheese and bacon, but corn bread and jalapenos work really well together! The only way to make them better would be to wrap them in bacon!

    Like

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