Cornbread Jalapeno Poppers Recipes

CORNBREAD JALAPENO POPPERS

Cornbread Jalapeno Poppers image

Kickin' and easy. Use as an appetizer or a side. If half a jalapeno is too much for you in a bit, just put the batter in mini muffin tin and place a slice of jalapeno on top (or in the middle and cheese on top).

Provided by Ambervim

Categories High In...

Time 25m

Yield 30 Pops

Number Of Ingredients 4

Ingredients

15 large fresh jalapenos (enough to use dough maybe 15-25)
1 (8 1/2 ounce) box Jiffy cornbread mix (or 4-6 muffins worth of your own recipe)
1 1/2 cups shredded cheddar cheese (1 cup for the batter..1/2 cup for sprinkiling)
1 cup fresh corn (canned or thawed frozen ok)

Steps:

Slice the jalapenos longwise and carefully remove all the seeds and veins.set aside.
In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar.
Fill each Jalapeno half with some batter! Careful, don't over fill them!
Sprinkle them all with the remaining 1/2 cup of Cheddar.
Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too!
Alternatively put the dough in mini muffin tin and then place a slice of jalapeno on top or sneak it in the middle and put more cheese on top. This is a milder approach.

JALAPEñO POPPERS

Jalapeño Poppers image

There are many delicious versions of jalapeño poppers: Some are breaded and deep-fried, others use two kinds of cheese, and another, called armadillo eggs, calls for enrobing the cheese-stuffed peppers with ground meat and bacon. These easy-baked poppers are filled with tangy cream cheese - brightened with scallions, cilantro, garlic and lime zest - then wrapped with bacon for looks, salt and crunch. For a vegetarian variation, sprinkle the stuffed jalapeños with finely crumbled tortilla chips before baking to complement the crisp-tender chiles and the molten-cheese filling.

Provided by Alexa Weibel

Categories snack, finger foods, appetizer

Time 1h

Yield 24 poppers

Number Of Ingredients 8

Ingredients

12 medium jalapeños (no longer than 3 inches each, about 2/3 pound total)
8 ounces cream cheese, softened
Scant 1/4 cup finely chopped cilantro
3 scallions, whites and greens parts, trimmed and very thinly sliced (about 1/4 cup)
1 garlic clove, finely chopped
1 lime, zested (about 1/2 teaspoon), optional
Kosher salt and black pepper
12 thin slices uncooked bacon (thick-cut bacon won't cook as evenly), halved crosswise

Steps:

Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.

CORNBREAD WITH JALAPENO PEPPERS

Cornbread With Jalapeno Peppers image

An absolutely incredible cornbread recipe! I don't remember where I found this one but it was while I was in grad school. I invited the crew over and made this recipe to accompany a pot of chili. All I can say is that it was excellent and much enjoyed! If there are leftovers, excellent reheated or toasted. A lot of ingredients but.... yummmmmm!

Provided by Impera_Magna

Categories Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups yellow cornmeal
1 cup flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
2 tablespoons brown sugar
3 eggs
1 1/3 cups milk
1/2 cup butter, melted
1 cup canned corn, drained
1/2 cup grated cheddar cheese
1/2 cup grated carrot
1/2 cup grated onion
1/4 cup finely chopped fresh jalapeno pepper

Steps:

Mix dry ingredients together in lg bowl.
In sm bowl, mix together eggs, milk,& butter; add to dry ingredients.
Add remaining ingredients and combine thoroughly.
Fill lightly-greased 12 c muffin pans ½ full w/ batter (or turn into greased 9"x13" pan).
Bake in preheated 400 degree oven for 20-25 mins (longer for pan) or til top springs back when lightly pressed; remove from oven.
Let cool before turning muffins out.

Nutrition Facts : Calories 262.5, Fat 12.4, SaturatedFat 7, Cholesterol 82, Sodium 555.5, Carbohydrate 32.2, Fiber 2.4, Sugar 3.7, Protein 7

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