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Easy Cheesy Cornbread Jalapeno Poppers

Easy Cheesy Cornbread Jalapeno Poppers

Easy Cheesy Cornbread Jalapeno Poppers are a delightful appetizer that transforms a classic into something even more irresistible. This recipe is incredibly useful for gatherings, game nights, or anytime you crave a spicy, cheesy, and comforting bite that’s incredibly easy to whip up.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 30 minutes
Total Time 35 minutes
Servings: 12 poppers
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

  • 12-16 fresh jalapeno peppers
  • 8 ounces cream cheese softened
  • 4 ounces shredded cheddar cheese (or a cheddar-jack blend)
  • 2 ounces shredded Monterey Jack cheese
  • 2 tablespoons finely diced red onion (optional, for added crunch and flavor)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • salt to taste, for filling
  • freshly ground black pepper to taste, for filling
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt for cornbread batter
  • 1 large egg
  • 3/4 cup milk
  • 2 tablespoons melted unsalted butter
  • Additional shredded cheese for topping (optional)

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Small Spoon
  • Melon Baller
  • Medium Bowl
  • Fork
  • Electric mixer

Method
 

  1. Preheat your oven to 375°F (190°C). Wash the jalapeno peppers and slice them in half lengthwise. Using a small spoon or a melon baller, carefully remove the seeds and membranes from each jalapeno half. For milder poppers, remove as much of the white membrane as possible. If you prefer more heat, leave some of the membrane intact.
    12-16 fresh jalapeno peppers
  2. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, shredded Monterey Jack cheese, finely diced red onion (if using), garlic powder, smoked paprika, salt, and pepper. Mix until thoroughly combined and creamy. You can use a fork or an electric mixer for this step.
    8 ounces cream cheese, 4 ounces shredded cheddar cheese, 2 ounces shredded Monterey Jack cheese, 2 tablespoons finely diced red onion, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, salt, freshly ground black pepper
  3. Spoon an equal amount of the cheese mixture into each hollowed-out jalapeno half. Don’t overfill, but ensure they are generously packed.
    12-16 fresh jalapeno peppers
  4. In a separate medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
    1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
  5. In another bowl, whisk together the egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine. The batter should be thick but pourable.
    1 large egg, 3/4 cup milk, 2 tablespoons melted unsalted butter
  6. Gently dip each stuffed jalapeno half into the cornbread batter, ensuring it's coated on all sides, especially the cheesy filling. Allow excess batter to drip off.
    12-16 fresh jalapeno peppers
  7. Place the coated jalapeno poppers on a baking sheet lined with parchment paper or lightly greased. If desired, sprinkle a little extra shredded cheese on top of the cornbread coating.
    Additional shredded cheese
  8. Bake for 20-25 minutes, or until the cornbread topping is golden brown and cooked through, and the jalapenos are tender.
  9. Let the Easy Cheesy Cornbread Jalapeno Poppers cool slightly before serving. They are best enjoyed warm!

Notes

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 8-10 minutes, or until warmed through and the cornbread is re-crisped.