Name: Jalapeno Cornbread Poppers Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 12 Jalapeno peppers; 1 box (15 oz.) cornbread mix; 1 1/2 cups shredded Cheddar cheese; 1 cup canned corn; Medium bowl; Baking sheet

Jump to Recipe

Jalapeno Cornbread Poppers are the kind of recipe you’ll make once and then find yourself craving at every gathering or cozy night in. These golden beauties unite the spicy kick of fresh jalapenos with the slightly sweet comfort of cornbread, all tied together by melty pockets of Cheddar cheese and bursts of sweet corn. Whether you’re searching for an unforgettable appetizer, a crowd-pleasing party snack, or a creative twist on classic flavors, this recipe brings big flavor without fuss. You won’t believe how quickly these are devoured!

Jalapeno Cornbread Poppers Recipe - Recipe Image

Ingredients You’ll Need

These Jalapeno Cornbread Poppers come together with just a handful of ingredients, but each one plays a star role. From the zing of the peppers to the cozy richness of shredded cheese, every bite is layered with taste and texture. Here’s what you’ll need (and why you’ll love including them):

Jalapeno Peppers: Fresh jalapenos provide the signature kick and make the perfect edible vessel for our flavorful filling.
Cornbread Mix (15 oz. box): A boxed cornbread mix keeps things simple and ensures a fluffy, golden crust every single time.
Shredded Cheddar Cheese (1 1/2 cups): Sharp Cheddar melts beautifully inside and on top for pockets of gooey, savory richness.
Canned Corn (1 cup): Adds sweet, juicy pops of flavor that complement the heat and tie the whole bite together.
Medium Bowl: The perfect size for mixing and holding everything without making a mess — kitchen clean-up win!
Baking Sheet: Lined up and ready for the oven, a sturdy baking sheet gets these poppers crisp and golden.

How to Make Jalapeno Cornbread Poppers

Step 1: Prep Your Jalapenos

Begin by preheating your oven to 350 degrees F (180 degrees C). Carefully slice each jalapeno down the center, exposing the seeds and veins. With a small spoon or the tip of a knife, remove all seeds and veins — this controls the heat level and creates a cavity for the filling. Set the cleaned pepper halves aside on a plate and admire your soon-to-be delicious poppers!

Step 2: Mix the Cornbread Batter

Pour your cornbread mix into a medium bowl and prepare it according to the package directions (usually just adding water, milk, or eggs). Once stirred into a smooth batter, add in 1 cup of the shredded Cheddar cheese and the canned corn. Fold everything together, making sure the cheese and corn are evenly dispersed for perfect bites every time.

Step 3: Fill the Peppers

Using a spoon, gently spoon the cornbread mixture into each jalapeno half. Don’t pack the filling too tightly or overfill — a little mound above the edge is perfect to allow for rising and even baking. If you have extra batter, save it for a mini muffin or two!

Step 4: Top with Cheese

Now for one of the best parts: sprinkle the remaining 1/2 cup of Cheddar cheese on top of your filled peppers. This extra cheesy layer gets bubbly and golden during baking, giving each popper irresistible appeal.

Step 5: Bake Until Golden

Place the stuffed jalapenos, cut side up, onto your baking sheet. Slide the tray into the preheated oven and bake for 15-20 minutes. You’re looking for a firm, set cornbread and a gorgeous golden top. The peppers should be just tender and the aroma will have everyone peeking into the kitchen!

Step 6: Let Cool and Serve

When the Jalapeno Cornbread Poppers emerge from the oven, let them cool for a few minutes — this helps the filling set and saves fingertips from stray steam. Arrange them on a platter and get ready for compliments!

How to Serve Jalapeno Cornbread Poppers

Garnishes

Amp up the color and flavor by sprinkling your poppers with a little chopped cilantro or fresh green onions. For an extra touch, a dollop of sour cream or a swirl of chipotle aioli never hurts! The finishing flourish always turns your platter into something photo-worthy.

Side Dishes

Jalapeno Cornbread Poppers are fabulous beside a bowl of hearty chili, a fresh green salad, or even a platter of grilled meats. Their cheesy, spicy-sweet profile goes especially well with tangy coleslaw or crisp pickled veggies for contrast.

Creative Ways to Present

Thinking outside the box? Stack the poppers on a wooden board for a rustic appetizer display or add them to a Tex-Mex-inspired brunch spread. Tuck them on the side of a soup bowl, or present them in mini cupcake liners for easy party servings!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (unlikely!), store the cooled Jalapeno Cornbread Poppers in an airtight container in the fridge for up to three days. They make an ultra-satisfying midday snack or lunchbox surprise!

Freezing

Want to make a big batch ahead? Let the poppers cool completely, then freeze them in a single layer on a baking sheet before transferring to a zip-top bag or container. They’ll keep for up to two months and reheat beautifully for future cravings.

Reheating

Reheat refrigerated or thawed Jalapeno Cornbread Poppers in a 350 degrees F oven for about 8–10 minutes until warmed through and re-crisped. For a quick snack, a microwave does the trick, but the oven keeps the cornbread at its fluffiest!

FAQs

Can I make Jalapeno Cornbread Poppers less spicy?

Absolutely! Make sure to remove all seeds and white veins from the peppers, and pick jalapenos that feel firm and unblemished (younger, smoother ones are usually milder). You could even substitute mini sweet peppers if you want all the flavor with none of the heat.

Can I use homemade cornbread batter instead of a boxed mix?

Yes, homemade is always a treat! Just use about 2 cups of your favorite cornbread batter in place of the boxed mix. Stir in the Cheddar and corn as the recipe suggests, and you’re good to go.

What kind of cheese works best for this recipe?

Cheddar is classic for Jalapeno Cornbread Poppers because it melts beautifully and pairs well with both heat and sweetness. For variety, try a blend with Monterey Jack or Pepper Jack for extra creaminess and a bit more spice.

How do I keep the filling from spilling out during baking?

Avoid overfilling your peppers and gently mound the batter so it doesn’t overflow while expanding in the oven. Arranging the peppers close together on the baking sheet can help support them too.

Can these be served at room temperature?

Definitely! While they taste best warm, Jalapeno Cornbread Poppers still have plenty of flavor at room temperature, making them ideal for parties or potlucks where guests may nibble throughout the event.

Final Thoughts

There’s just something magical about the bold, cheesy, slightly sweet bite of Jalapeno Cornbread Poppers fresh from the oven. If you need a surefire way to impress guests or spice up a casual night in, give this recipe a try — and don’t be surprised if it becomes your most-requested dish!

Jalapeno Cornbread Poppers Recipe

★★★★★

4.9 from 13 reviews

Author: Olivia
Total Time: 35 minutes
Yield: 12 poppers 1x
Diet: Vegetarian

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Description

These Jalapeno Cornbread Poppers are a spicy and cheesy twist on traditional cornbread. Perfect for parties or as a flavorful side dish!

Ingredients

Scale

Jalapeno Cornbread Poppers:

12 Jalapeno peppers
1 box (15 oz.) cornbread mix
1 1/2 cups shredded Cheddar cheese
1 cup canned corn

Additional Equipment:

Medium bowl
Baking sheet

Instructions

Preheat the oven: Preheat the oven to 350 degrees F (180 degrees C)
Prepare the peppers: Slice each pepper down the center and carefully remove all of the seeds and veins, then set aside
Prepare the batter: In the medium bowl, mix the cornbread mix according to the box instructions. Mix in canned corn and 1 cup of the shredded Cheddar cheese into the batter
Fill the peppers: Fill each pepper with batter – be careful not to overfill
Add cheese: Sprinkle the 1/2 cup remaining cheese on top
Bake: Place the peppers on the baking sheet and bake for 15-20 minutes, or until the cornbread is firm and cooked through
Cool and serve: Let cool then serve. Enjoy!