Cornbread Jalapeno Poppers

READY IN: 25mins
YIELD: 30 Pops


  • 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 12
    cups shredded cheddar cheese (1 cup for the batter..1/2 cup for sprinkiling)
  • 1
    cup fresh corn (canned or thawed frozen ok)


  • 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.