I cannot seem to pass buying a dozen or so whenever I am grocery shopping.
Jalapeno poppers are a lot harder to make than I envisioned them to be. So I am still working on that one...but I realized you could stuff just about anything in a jalapeno and it will be amazing. I decided to try using cornbread and it tasted great.
I used a box of Jiffy cornbread mix and added corn and shredded cheese (my favorite way to make a quick cornbread).
Cornbread Stuffed Jalapenos
12-15 Jalapeno Peppers
1 box Jiffy Cornbread Mix
1/3 cup milk
1 10oz can whole kernel corn; drained
1 cup shredded cheddar cheese
Preheat oven to 400°
Slice the stem off of each jalapeno.
Then cut each pepper in half, lengthwise and remove the seeds.
In a mixing bowl, combine cornbread mix with egg and milk.
Stir in the corn and cheese.
Spoon into each half of the jalapeno pepper.
Place a cooling rack on a cookie sheet.
Put each pepper on the cooling rack so it doesn't roll around.
Cook in the oven for 15 minutes, until tops of cornbread are golden brown.