Easy Cheesy Cornbread Jalapeno Poppers
Introduction: Easy Cheesy Cornbread Jalapeno Poppers
These Easy Cheesy Cornbread Jalapeno Poppers are such a treat! They're great on their own, or beside your favorite bowl of chili.
And they couldn't be easier to make because...
These Easy Cheesy Cornbread Jalapeno Poppers start with a great shortcut ingredient - boxed cornbread/corn muffin mix. No jumble of measuring spoons and bags of flour - everything we need for cornbread is in the box! But we'll transform our box of cornbread/corn muffin mix into something extra special by adding cheese and corn, and then bake it inside jalapeno peppers to make... Easy Cheesy Cornbread Jalapeno Poppers... Swoon!
Bake up a batch of these Easy Cheesy Cornbread Jalapeno Poppers today - I'll bet you can't eat just one!
Step 1: Ingredients and Tools
It only takes a few ingredients to make these Easy Cheesy Cornbread Jalapeno Poppers, and they're easy to put together. My box of Cornbread Muffin Mix calls for milk and an egg - use whatever your box of mix calls for.
Ingredients - Boxed Cornbread/Corn Muffin Mix:
* 1 box of Cornbread/Corn Muffin mix
* 1 egg (or whatever your box of mix calls for)
* 1/3 C milk (or whatever your box of mix calls for)
Ingredients - Add-ins and Jalapenos
* 1-1/2 C shredded cheddar cheese (~4oz)
* 1/2 C corn (canned/drained or frozen or fresh)
* Jalapenos (at least 6, more if small)
Tools:
* Baking sheet
* Cooling rack (that fits inside the baking rack)
* Grater/Shredder
* Mixing bowl
* Measuring cup
* Spoon
* Knife (a small paring knife works well)
Optional, but recommended:
* Parchment paper
* Melon baller scoop
Notes: Jalapenos vary in size, as do boxed cornbread/corn muffin mixes. I had 6 rather large (4-5 inches long) peppers, and my boxed mix was 8.5 ounces. 456
I had a bit of cheesy cornbread batter left over which I baked separately.
Step 2: General Prep
Getting your pan ready first makes assembling these Easy Cheesy Cornbread Jalapeno Poppers a breeze.
Prep:
* Line your baking sheet with parchment paper
* Place your cooling rack on top of parchment paper in baking sheet
* Preheat your oven to 350 deg F
Note: Lining your baking pan with parchment paper makes for easy cleanup later. You could also use aluminum foil for this.
Step 3: Prep the Jalapenos
The jalapenos will become the baking vessels for our cheesy cornbread. If you have sensitive skin, you may want to wear kitchen gloves for this step. Be sure to wash your hands thoroughly after handling the cut jalapenos, and don't touch your eyes!
Prep the Jalapenos:
* Cut each jalapeno in half from tip through stem, leaving the stem on each half
* Scoop out the seeds/ribs of the jalapeno.
* Place your jalapeno halves cut side up on your prepared pan
Notes: Leave the stem intact on each half when cutting the jalapenos as it adds stability to the cut jalapeno. A melon baller scoop works great for scooping out the seeds, but you could also use a spoon or (carefully) use your paring knife.
Step 4: Prep the Cornbread Add-ins
The cornbread for these Easy Cheesy Cornbread Jalapeno Poppers is not just plain cornbread - we'll use some add-ins to make it cheesy and extra delicious!
Prep the Add-Ins:
* Measure out a half cup of the corn (save the rest for something else)
* Grate/Shred 1-1/2 cups of cheddar cheese
* Divide the cheese into a 1 cup portion and a 1/2 cup portion
Notes: If using canned corn, drain it well. I used approximately 4 oz of cheddar cheese to get 1-1/2 cups shredded cheese
Step 5: Mixing the Cheesy Cornbread
We're ready to mix up the Cheesy Cornbread. Grab a mixing bowl and spoon and here we go! 456