Cornbread Stuffed Jalapenos | Sugar for Breakfast: Cornbread Stuffed Jalapenos

Thursday, April 11, 2013

Cornbread Stuffed Jalapenos

Recently I have become obsessed with trying to make new side dishes with jalapenos.
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 egg
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.


  1. Wow! You couldn't have posted a better recipe! I bough jalapenos on clearance today and need to cook them up today. I wanted to use my corn casserole recipe to stuff them, but I do not have creamed corn. I do have all the ingredients for your recipe though.

    Thank you!

    1. I am so glad you found it useful :)
      Thanks for letting me know!!



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