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Jalapeño Cornbread Poppers

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These Jalapeño Cornbread Poppers are a fun and flavorful twist on classic cornbread. They are baked until golden, filled with gooey cheese, and carry just the right amount of heat from fresh jalapeños. Perfect for parties, snacks, or as a side dish, they come together quickly and are always a crowd favorite.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons sugar (optional)
  • 1 cup milk
  • 2 large eggs
  • ¼ cup melted butter
  • 1 cup shredded cheddar cheese
  • 6–8 fresh jalapeños, halved and seeded

Instructions

  1. Wash and dry the jalapeños. Slice them lengthwise and remove seeds and membranes for a milder flavor.
  2. Arrange the halved jalapeños in a muffin pan or on a baking tray to keep them upright.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar until well combined.
  4. In a separate bowl, whisk milk, eggs, and melted butter. Slowly add wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing.
  5. Fold shredded cheddar cheese into the batter until evenly mixed.
  6. Spoon batter into jalapeño halves, slightly overfilling each one to account for rising while baking.
  7. Preheat oven to 375°F (190°C). Bake poppers for 18–20 minutes or until tops are golden and a toothpick inserted in the center comes out clean.
  8. Remove from the oven and let them cool for 5 minutes before serving warm.

Notes

For extra heat, leave a few seeds in the jalapeños before filling.

For a protein boost, add finely chopped turkey bacon or chicken ham to the batter.

For a milder option, use mini sweet peppers instead of jalapeños.

These poppers reheat well in the oven and can be frozen after baking.

Find it online: https://quickrecipetricks.com/jalapeno-cornbread-poppers/