Sunday, April 28, 2013

Jalapeno Cornbread Poppers

I've posted many recipes using Jalapeños. We eat a lot of them in Texas. This is one of my favorite stuffed Jalapeño appetizers.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan topped with a cooling rack.

12 Large Jalapeños.
1 Box of Jiffy Cornbread Mix + ingredients listed on the Mix.
1 1/2 C Shredded Cheddar Cheese, divided.
1 C Corn

Slice each Jalapeño in half lengthwise.
Remove seed and membranes. Set aside.

In a mixing bowl:
Mix the Cornbread according to the package directions.

1 C of the Cheese
Mix until well combined.

Fill each Jalapeño.
Sprinkle with remaining Cheese.

Place them on the Pan.
Bake for 15 - 20 minutes, until the Cornbread is firm.

Peace in the Kitchen!

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