Jalapeño Cornbread Poppers

Ingredients Notes

• Jalapeño Peppers: I love their kick! Choose firm, glossy ones for the best heat and flavor. Removing seeds lets you control the spiciness.
• Cornbread Mix: It’s my quick fix for flawless texture. Opt for a mix free of artificial additives for a more authentic taste.
• Cheddar Cheese: Shredded cheddar melts into creamy pockets. I suggest sharp cheddar for its robust flavor complementing the peppers.
• Canned Corn: Drained properly, it adds sweetness. I look for bright kernels for freshness, enhancing the overall texture with subtle crunch.

How to Make Jalapeño Cornbread Poppers

1. Prepare the Jalapeños and Oven: Preheat your oven to 425°F (220°C). Slice each jalapeño in half lengthwise and carefully remove the seeds and membranes to tone down the heat, ensuring you maintain the shape of the peppers. The aroma of fresh jalapeños should be crisp and mildly spicy.
2. Mix the Cornbread Batter: In a mixing bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. Stir them together until evenly mixed. The dry ingredients should have a fine, powdery texture.
3. Create a Smooth Mixture: In a separate bowl, whisk together 1 cup of buttermilk, 1 egg, and melted shortening. Gradually fold the wet mixture into the dry ingredients, stirring to create a smooth, lump-free batter. Be attentive to the consistency – it should be thick yet pourable.
4. Incorporate Flavorful Additions: Fold in 1 cup of shredded cheddar cheese and 1 cup of corn (fresh or frozen). The batter should be speckled with vibrant yellow corn and cheese, offering a delightful contrast and a creamy aroma.
5. Fill the Jalapeños: Carefully spoon the batter into each jalapeño half, filling them generously. Ensure the batter is evenly distributed to create a balance of textures. A smooth, slightly domed shape is ideal.
6. Top with Extra Cheese: Sprinkle with more cheddar cheese for an irresistibly gooey and golden topping. As it bakes, the cheese will melt into a bubbly, golden brown finish that is both aromatic and visually inviting.
7. Bake to Perfection: Arrange the stuffed jalapeños on a baking tray lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the tops are golden and crispy. The kitchen will fill with a delectable, savory aroma as they cook.
8. Serve and Enjoy: Allow the poppers to cool slightly before serving. The exterior should be crisp, while the interior remains soft and flavorful, with the added dimension of melting cheese. Serve warm with a side of tangy BBQ sauce for dipping.

Expert Cooking Tips

When making Jalapeño Cornbread Poppers, precision and technique are key to nail that perfect bite. Here’s how I ensure great results every time:

• Preheat the oven fully before baking; consistent heat ensures even cooking.
• Wear gloves when handling jalapeños to avoid skin irritation.
• Use fresh corn for extra sweetness; it balances jalapeño heat seamlessly.
• Avoid overmixing the batter; gently fold until just combined.
• If your batter is too thin, add a tablespoon of flour to thicken it up.