Cornbread Jalapeno Poppers
These baked Cornbread Jalapeño Poppers feature spicy jalapeños filled with soft, cheesy cornbread batter and topped with melted cheddar. A healthier, oven-baked version of the classic popper, this recipe offers big flavor with less fat. Perfect for parties, snacks, or side dishes, these golden, cheesy bites are ready in just 30 minutes.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 Baking sheet
- 1 Parchment Paper (sheet)
- 1 Knife (for slicing jalapeños)
- 1 Spoon or small scoop (for filling)
Ingredients
- 12 jalapeño peppers halved and deseeded
- ½ cup cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1 large egg
- ⅓ cup milk
- 1 tablespoon vegetable oil
- ¾ cup grated cheddar cheese
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures the oven reaches the perfect temperature for even baking. Use the middle rack to allow optimal heat circulation. While the oven warms up, you can prepare your ingredients so the cooking process flows smoothly.
- Prepare the Jalapeños: Wash the jalapeño peppers thoroughly under cold running water to remove any dirt or residue. Dry them gently with a clean kitchen towel. Using a sharp knife, slice each jalapeño lengthwise down the middle to create two halves. Carefully remove the seeds and white membrane inside each half, as this part contains most of the heat. Use a small spoon or your fingers (wear gloves if sensitive to chili oils) to scoop them out completely. This step is crucial to balance the spiciness while leaving room for the cornbread filling.
- Mix the Dry Ingredients: In a medium mixing bowl, combine the cornmeal, all-purpose flour, baking powder, sugar, and salt. Use a whisk to blend them thoroughly, ensuring there are no lumps. This mixture forms the base of your cornbread batter and provides the perfect texture for your poppers.
- Add the Wet Ingredients: Create a well in the center of the dry mixture. Crack the egg into this well, then pour in the milk and vegetable oil. Whisk everything together gently but thoroughly until the batter becomes smooth and consistent. Avoid overmixing, as this can make the cornbread dense. The batter should be slightly thick but still easy to spoon.
- Fill the Jalapeños: Lay the prepared jalapeño halves on a cutting board or plate. Using a small spoon or scoop, carefully fill each hollow with the cornbread batter. Spread the batter evenly so it fills the pepper cavity without overflowing. Fill each half generously to ensure every bite is flavorful. Leave a small gap at the top so the cheese can melt and brown nicely.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and to make cleanup easier. Place the filled jalapeños cut side up on the baking sheet, spaced slightly apart so heat can circulate evenly. This arrangement will ensure the peppers bake uniformly.
- Add the Cheese Topping: Sprinkle grated cheddar cheese generously over the top of each filled jalapeño. Make sure each popper has a good layer of cheese to create a beautiful golden crust during baking. This step adds both flavor and an appealing presentation.
- Bake to Perfection: Place the baking sheet in the preheated oven on the middle rack. Bake for approximately 15 minutes, or until the cornbread batter is fully cooked through and the cheese is melted, bubbling, and lightly browned on top. You can test doneness by inserting a toothpick into the batter — it should come out clean. Keep a close eye toward the end of baking to avoid over-browning.
- Cool Slightly Before Serving: Once baked, carefully remove the baking sheet from the oven using oven mitts. Allow the poppers to rest for 3–5 minutes before serving. This resting period lets the flavors settle and makes them easier to handle without losing the cheesy filling.
- Serve and Enjoy: Arrange the Cornbread Jalapeño Poppers on a serving platter. Serve warm for the best taste and texture. These poppers are perfect as an appetizer, snack, or party treat. They pair beautifully with sour cream, ranch dressing, or a light dipping sauce of your choice.
Notes
- Selecting jalapeños: Choose firm, bright green jalapeños without blemishes for the freshest flavor. Smaller peppers will yield bite-sized poppers, while larger ones hold more filling.
- Spicing tip: Removing all seeds will make the poppers milder, while leaving a few seeds will give them extra heat. Adjust based on your taste preference.
- Cornbread batter: For a softer texture, you can substitute part of the all-purpose flour with whole wheat flour or almond flour.
- Cheese choice: Cheddar adds sharp flavor, but feel free to mix in Monterey Jack or mozzarella for creaminess.
- Serving timing: These poppers are best enjoyed warm right after baking but can also be reheated for later.
