Get ready to fall head over heels for Jalapeño Cornbread Poppers! These spicy, cheesy, and slightly sweet bites are a crowd-pleasing mashup of classic jalapeño poppers and tender cornbread. Each fresh pepper half is stuffed with a creamy, cornbread-inspired batter, flecked with sharp cheddar, green onion, and just enough heat to keep you reaching for more. Whether you serve them for game day, a backyard barbecue, or as a festive snack, Jalapeño Cornbread Poppers are guaranteed to steal the show and disappear in no time.
Ingredients You’ll Need
The genius of Jalapeño Cornbread Poppers is how a handful of simple, supermarket-friendly ingredients can deliver such bold, irresistible flavor. Every single element matters, building layers of spice, richness, fluffiness, and color. Here’s what you’ll need and why each is key:
- Jalapeños: Fresh jalapeños are the star here. Halving and seeding them means you get that iconic shape and just the right balance of heat.
- Yellow Cornmeal: Gives the poppers their golden color and classic cornbread texture with a rustic crunch.
- All-purpose Flour: Lightens the batter for a fluffier bite and helps everything hold together.
- Sugar: Just a hint helps balance the spicy, savory flavors and brings out the natural sweetness of the cornmeal.
- Baking Powder & Baking Soda: A combination for perfect lift and a soft, tender crumb inside each pepper.
- Salt: Enhances every other flavor—never skip it!
- Buttermilk: Adds tang and moisture, resulting in a velvety batter that bakes up beautifully.
- Egg: Acts as the binder, giving the cornbread stuffing its structure and richness.
- Unsalted Butter (melted): Brings creamy flavor and keeps the filling wonderfully moist.
- Cheddar Cheese (shredded): Melts into the batter, adding sharpness and gooey, cheesy pockets.
- Cream Cheese (softened): Provides creamy tang and a slight decadence that makes every bite irresistible.
- Green Onions (chopped): Lend fresh color and a mild, savory bite that breaks up the richness.
- Garlic Powder: Adds warmth and savory depth to both the cornbread and the cheese flavors.
How to Make Jalapeño Cornbread Poppers
Step 1: Prep Your Jalapeños
Start by washing the jalapeños, then halve them lengthwise. Carefully scoop out the seeds and membranes with a small spoon for milder poppers, or leave a few seeds in if you want a spicy kick. Lining them up on a parchment-covered baking sheet now makes the stuffing step a breeze!
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. This dry blend ensures the cornbread stuffing is perfectly balanced and rises to fluffy, golden perfection in the oven.
Step 3: Blend the Wet Ingredients
In a separate bowl, combine the buttermilk, egg, and melted butter. Whisk until totally smooth—this step gives the batter its delightful creaminess and guarantees every bite of Jalapeño Cornbread Poppers is rich and moist.
Step 4: Combine and Add the Cheeses
Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the shredded cheddar cheese, softened cream cheese, green onions, and garlic powder. The result is an ultra-flavorful, slightly lumpy batter chock full of cheesy goodness and fresh, zesty bites of onion.
Step 5: Stuff the Jalapeños
Using a spoon (or even a small cookie scoop), gently fill each jalapeño half with about one tablespoon of batter. Don’t be shy about mounding it up a little! The filling puffs beautifully as it bakes, enveloping the pepper in tender, cheesy cornbread.
Step 6: Bake to Golden Perfection
Arrange all the stuffed jalapeños on your lined baking sheet and slide them into a 375°F (190°C) oven. After 18–20 minutes, the poppers will be golden, set, and oh-so tempting. Once they’re done, let them cool just enough to handle before serving—if you can wait that long!
How to Serve Jalapeño Cornbread Poppers
Garnishes
A finishing flourish goes a long way. Try a scatter of extra sliced green onion, a sprinkle of crumbled cotija or feta, or even a dusting of smoked paprika for color. A dollop of sour cream or ranch for dipping can help cool things down and adds an extra layer of flavor.
Side Dishes
Jalapeño Cornbread Poppers shine as a starter, but they’re also brilliant alongside a hearty bowl of chili, BBQ pulled pork, or a big Tex-Mex salad. Their spicy-sweet profile pairs especially well with something creamy, tangy, or smoky to round out your meal.
Creative Ways to Present
For parties, arrange the poppers on a big platter with a trio of dips—think salsa verde, ranch, and avocado crema. Or, make an appetizer “charcuterie” board by pairing these poppers with cubes of cheddar, fresh veggies, and crunchy tortilla chips. The vibrant green and golden hue of Jalapeño Cornbread Poppers always makes them pop at the table!
Make Ahead and Storage
Storing Leftovers
Leftover poppers (if you’re lucky enough to have any!) will keep well in an airtight container in the fridge for up to 3 days. The cornbread stays surprisingly moist, and the jalapeños retain a gentle bite without becoming soggy.
Freezing
To freeze, let Jalapeño Cornbread Poppers cool completely, then arrange them on a baking sheet and freeze until firm. Transfer to a zip-top bag or container and freeze for up to 2 months. These make a fantastic make-ahead appetizer for holiday crowds or tailgates!
Reheating
For best results, reheat poppers in a 350°F (175°C) oven for 5–7 minutes straight from the fridge (slightly longer if frozen). This keeps the cornbread crisp on the outside and pillowy inside, just like when freshly baked.
FAQs
Can I make Jalapeño Cornbread Poppers less spicy?
Absolutely! For a milder bite, be sure to remove all seeds and membranes from the jalapeños. You can even substitute milder mini sweet peppers for an entirely heat-free, family-friendly version.
Can I use a different cheese?
Yes, feel free to mix things up. Monterey Jack, pepper jack, or a combo of your favorite melty cheeses will all work beautifully and bring their own flavors to the party.
Can these be made gluten-free?
Definitely! Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will still be lovely, and everyone can enjoy your Jalapeño Cornbread Poppers, regardless of dietary needs.
What if I don’t have buttermilk?
No worries! Simply add 1/2 tablespoon of lemon juice or vinegar to 1/2 cup milk and let it sit for a couple minutes. You’ll get a quick, tangy substitute that works perfectly in this recipe.
Are Jalapeño Cornbread Poppers vegetarian?
Yes, as long as you use vegetarian-friendly cheese, these poppers are perfect for vegetarians. They’re a great meatless appetizer that everyone at the table will love.
Final Thoughts
There’s just something magical about the cheesy, spicy, and sweet combination in Jalapeño Cornbread Poppers. Whether you serve them at your next gathering or sneak a plateful just for yourself, they never fail to bring a smile. So roll up your sleeves, give this recipe a try, and get ready for a new crowd favorite!
Print
Jalapeño Cornbread Poppers Recipe
- Total Time: 35 minutes
- Yield: 20–24 poppers 1x
- Diet: Vegetarian
Description
These Jalapeño Cornbread Poppers are a perfect blend of spicy jalapeños, cheesy goodness, and savory cornbread. Great for parties or as a flavorful snack!
Ingredients
Jalapeño Cornbread Poppers:
- 10–12 fresh jalapeños, halved lengthwise and seeded
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 cup shredded cheddar cheese
- 1/4 cup cream cheese, softened
- 2 green onions, finely chopped
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Prepare wet ingredients: In another bowl, whisk buttermilk, egg, and melted butter until smooth.
- Combine ingredients: Stir wet ingredients into the dry mixture until just combined. Fold in cheddar cheese, cream cheese, green onions, and garlic powder.
- Fill jalapeños: Spoon about 1 tablespoon of batter into each jalapeño half, mounding slightly. Arrange stuffed jalapeños on the baking sheet.
- Bake: Bake for 18–20 minutes until golden brown and set. Cool slightly before serving.
Notes
- For extra heat, leave some jalapeño seeds intact.
- These can be made ahead and reheated in the oven for 5–7 minutes.
- Serve with sour cream or ranch dip for a cooling contrast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 2 poppers
- Calories: 110
- Sugar: 2g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
