Cornbread Jalapeno Poppers Recipe

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These cornbread jalapeño poppers combine the comforting texture of cornbread with the zesty heat of fresh jalapeños, all stuffed with melty cheddar cheese and sweet corn. They’re an easy and crowd-pleasing appetizer or side dish perfect for parties, barbecues, or game day.

Ingredients

  • 15 large fresh jalapeños makes around 15–25 poppers
  • 1 8.5 oz box Jiffy cornbread mix or 4–6 muffins worth of homemade mix
  • 1 1/2 cups shredded cheddar cheese 1 cup for batter, 1/2 cup for topping
  • 1 cup fresh corn canned or thawed frozen works too

Method

  1. Slice the jalapeños lengthwise and carefully remove the seeds and veins, then set them aside.
  2. In a bowl, prepare the cornbread batter as instructed on the box, then stir in the corn and 1 cup of cheddar cheese.
  3. Fill each jalapeño half with the cornbread batter—don’t overfill.
  4. Sprinkle the remaining 1/2 cup of cheddar cheese over the tops.
  5. Place the stuffed jalapeños on a baking rack and sheet pan, then bake at 350°F for 15–20 minutes, or until the cornbread is cooked and puffed.
  6. For a milder version, use a mini muffin tin: fill each cup with batter, place a jalapeño slice on top or in the center, and top with cheese.

Notes

For spicier results, leave some of the jalapeño seeds in.

Mini muffin tins make it easier to control portion sizes and reduce heat.

You can substitute the corn with chopped scallions or cooked bacon bits for a twist.

These are best served warm, but leftovers can be reheated in the oven or air fryer.

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