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
Scale
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
