JALAPENO CORNBREAD POPPERS
Try this JALAPENO CORNBREAD POPPERS recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 2 tbs sugar
- 12 med/large fresh jalapenos
- 1 box cornbread mix i used the honey variety for the sweetness
- 1 1/2 cup shredded cheddar 1 cup for the batter..1/2 cup for sprinkling
- 1 cup corn fresh or canned is just fine
- 1 or 2 tbs grated onion
- Carbohydrate 29.75628 g
- Cholesterol 178.605 mg
- Fat 58.08214 g
- Fiber 3.91500006914139 g
- Protein 47.0239 g
- Saturated Fat 36.141392 g
- Serving Size 1 1 Recipe (333g)
- Sodium 8054.51101415409 mg
- Sugar 25.8412799308586 g
- Trans Fat 3.050615 g
- Calories 810 calories
Slice each jalapeno down the center 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! 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!
