Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 12 Servings
These Jalapeño Cornbread Poppers are the perfect appetizers you will ever serve! They are total crowd-pleasers! Expect them to be gone in just a few minutes. That’s how good they are! Loaded with incredible flavors, these heavenly treats are ready in just 40 minutes! Make sure to double the ingredients if you are serving more than 12 people! Don’t wait another minute not knowing how delicious these things are. Enjoy!
Ingredients:
1 box JIFFY corn muffin mix
1/2 cup creamed corn, drained (optional)
1 large Egg
Freshly ground black pepper
12 jalapeños
1/2 cup shredded Cheddar
2 tablespoons finely chopped chives, plus more for garnish
1/2 cup sour cream
6 slices bacon
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F. Line with parchment paper onto a large baking sheet.
Slice the jalapenos in half, then discard the seeds inside. Place them onto the prepared baking sheet.
Place a skillet on the stove and turn the heat to medium-high. Add the bacon, then cook for a few minutes until crispy. Set aside the bacon grease.
Transfer the bacon onto a clean plate lined with paper towels to drain excess fat. Crumble to small cuts.
In a large mixing bowl, add sour cream, corn muffin mix, bacon grease, egg, and pepper. Stir everything until well incorporated.
Add chives, crushed corn, cheddar cheese, and crumbled bacon. Stir again until well combined.
Stuff each jalapeño with the mixture. Be generous!
Place the baking sheet in the preheated oven and bake the Jalapeño Cornbread Poppers for about 18 to 20 minutes or until they turn golden brown. Remove them from the oven.
Sprinkle more chives on top to garnish.
Serve and enjoy!
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