YIELDS: 12 | PREP TIME: 20 MINS | TOTAL TIME: 40 MINS
Your next game day treats – Jalapeno Cornbread Poppers baked not fried. Topped with grated cheese, these filled with cornbread jalapeno poppers are a combination of both worlds – spicy and cheesy. Make a bunch because these are so good, everyone will not turn their back until these are all gone!
Thinking of ways to make game nights more exciting and fun? Throw these Jalapeno Cornbread Poppers in the oven for a spicy heat and cheesy mouthful of goodness!
6 slices bacon
1 box JIFFY corn muffin mix
1 large egg
1/2 c. sour cream
Freshly ground black pepper
1/2 c. creamed corn, drained (optional)
1/2 c. shredded Cheddar
2 tbsp. finely chopped chives, plus more for garnish
How to make Jalapeño Cornbread Poppers
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Line with parchment paper a large baking dish.
Step 3: Slice the jalapeños into two. Cut lengthwise and remove the seeds.
Step 4: Place them on the lined baking sheet.
Step 5: Place the bacon in a skillet. Place on the stove and turn the heat to medium.
Step 6: Cook the bacon until crisp and greasy.
Step 7: Place the cooked bacon on a clean plate lined with paper towels to remove the excess grease. Chop the bacon into small cuts.
Step 8: In a large mixing bowl, add the egg, corn muffin mix, bacon grease, and sour cream. Stir until well mixed.
Step 9: Sprinkle Cheddar cheese, chive, chopped bacon, and pepper on top.
Step 10: Split the cornbread batter among the jalapeños and place inside the preheated oven. Bake for 18 to 20 minutes or until done.
Step 11: Remove from the oven and sprinkle chives on top.
Step 12: Serve and enjoy!
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