Cornbread Jalapeno Poppers

Name: Cornbread Jalapeno Poppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 30 Pops
Ingredients: 15 large fresh jalapenos (enough to use dough maybe 15-25); 1 (8 1/2 ounce) box Jiffy cornbread mix (or 4-6 muffins worth of your own recipe); 1 1/2 cups shredded cheddar cheese (1 cup for the batter..1/2 cup for sprinkiling); 1 cup fresh corn (canned or thawed frozen ok)

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Recipe by Ambervim

Kickin' and easy. Use as an appetizer or a side. If half a jalapeno is too much for you in a bit, just put the batter in mini muffin tin and place a slice of jalapeno on top (or in the middle and cheese on top).

READY IN: 25mins

YIELD: 30 Pops

UNITS: US

INGREDIENTS

Nutrition

15

large fresh jalapenos (enough to use dough maybe 15-25)
1

(8 1/2 ounce) box Jiffy cornbread mix (or 4-6 muffins worth of your own recipe)
1 ¹⁄₂

cups shredded cheddar cheese (1 cup for the batter..1/2 cup for sprinkiling)
1

cup fresh corn (canned or thawed frozen ok)

DIRECTIONS

Slice the jalapenos longwise and carefully remove all the seeds and veins.set aside.
In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar.
Fill each Jalapeno half with some batter! Careful, don’t over fill them!
Sprinkle them all with the remaining 1/2 cup of Cheddar.
Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too!
Alternatively put the dough in mini muffin tin and then place a slice of jalapeno on top or sneak it in the middle and put more cheese on top. This is a milder approach.

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