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Easy Cheesy Cornbread Jalapeno Poppers Recipe

This recipe combines classic cornbread and spicy, cheesy jalapeno poppers into one easy, crowd-pleasing bite. It's fast to make and perfect for snacks, potlucks, or game days.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Equipment Method Notes

Ingredients
  

Hauptzutaten
  • 15 large fresh jalapeños Look for firm, smooth peppers
  • 1 box Jiffy cornbread mix 8.5 oz
  • 1.5 cups shredded cheddar cheese Sharp or mild. 1 cup goes into the batter, 1/2 cup for topping.
  • 1 cup fresh corn kernels; canned (drained) or thawed frozen corn works fine too
  • egg as per cornbread mix package directions
  • milk as per cornbread mix package directions

Equipment

  • Spoon
  • small knife
  • medium bowl
  • baking rack
  • sheet pan
  • mini muffin tin Optional, for milder version

Method
 

  1. Prep the Peppers: Carefully slice each pepper lengthwise, right down the middle. Using a spoon or a small knife, gently scrape out all the seeds and the white veins inside. Set the hollowed-out pepper halves aside.
  2. Whip up the Batter: In a medium bowl, prepare the cornbread batter according to the package directions for your Jiffy mix (usually involves an egg and some milk). Once your batter is smooth, stir in the fresh corn kernels and 1 cup of the shredded cheddar cheese. Give it a good mix.
  3. Fill 'em Up: Grab your prepped jalapeño halves and carefully spoon the cornbread batter into each one. Don't overfill them too much.
  4. Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese generously over the top of each filled jalapeño half.
  5. Bake 'em! Arrange the stuffed jalapeños on a baking rack set over a sheet pan. Pop the sheet pan into a preheated oven at 350°F (175°C). Bake for about 15–20 minutes, or until the cornbread looks cooked through, is puffed up, and the cheese on top is bubbly and slightly golden.
  6. Muffin Tin Magic (Milder Version): (Optional alternative) Grab a mini muffin tin and spray it lightly. Fill each mini muffin cup about two-thirds full with the cornbread batter mixture. Place a single slice of jalapeño on top or nestle it slightly. Top with cheese. Bake as directed above (timing might be slightly less).

Notes

Consider wearing gloves when seeding/deveining jalapeños. Don't overfill peppers, give cornbread room to rise. Baking time is an estimate, check for doneness with a toothpick. Using a rack ensures even cooking and prevents soggy bottoms. You can prep peppers and batter a few hours ahead and store separately in the fridge; fill and bake just before serving.