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Jalapeño Popper Cornbread

This Jalapeño Popper Cornbread is a delightful mix of spicy jalapeños and gooey cheddar cheese, all enveloped in sweet, moist cornbread, making it a perfect dish for gatherings.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 12 servings
Calories 275 kcal

Ingredients
  

Main Ingredients

  • 12 Jalapeño peppers Adjust heat by removing seeds and veins.
  • 1 box Cornbread mix Use a quality brand for best results.
  • 1 cup Shredded cheddar cheese Reserve some for topping.
  • 1 can Canned corn Sweet kernel corn enhances moisture and sweetness.

Instructions
 

Preparation

  • Slice the jalapeños down the center, scoop out seeds and veins, and set aside.
  • In a bowl, combine the cornbread mix, canned corn, and most of the shredded cheddar cheese according to the package instructions.

Assembly

  • Spoon the cornbread mixture into each jalapeño half, filling nearly to the top.
  • Sprinkle the reserved cheddar cheese over the filled jalapeños.

Baking

  • Place the jalapeño poppers on a baking sheet lined with parchment paper and bake at 350°F for 15-20 minutes.
  • Allow cooling for a few minutes before serving warm.

Notes

To make a lighter version, use low-sugar cornbread mix and dairy-free cheese. Serve warm as a side dish or enjoy it as a delicious game day snack.
Keyword cheesy cornbread, cornbread, jalapeño peppers, Jalapeño Popper Cornbread, party food