Prep Time: 20 mins | Total Time: 40 mins | Yields: 12
Invite friends over and amaze them with these jalapeño Cornbread Poppers! I love serving this whenever I have guests. They could not get enough of how delicious these heavenly treats are! These bad boys are best to go with beer. Yeah, I’m telling you! The ingredients are pretty basic and the steps are so easy to follow. Feel free to adjust to your preference as you go along with the cooking process. Enjoy!
6 slices bacon
1 box JIFFY corn muffin mix
1 large egg
1/2 c. sour cream
Freshly ground black pepper
1/2 c. creamed corn, drained (optional)
1/2 c. shredded Cheddar
2 tbsp. finely chopped chives, plus more for garnish
Step 1: Ready the oven and preheat to 350 degrees F (175 degrees C).
Step 2: Line a baking dish with parchment paper. Set aside.
Step 3: Cut the jalapeños into two even lengthwise slices and remove the seeds.
Step 4: Arrange the sliced jalapeños on the prepared baking sheet.
Step 5: Place skillet on the stove and turn the heat to medium.
Step 6: Add the bacon and cook until brown and oily.
Step 7: Remove from the heat and transfer the crispy bacon to a paper towel-lined plate to drain the excess oil.
Step 8: Slice the bacon into small pieces.
Step 9: In a large bowl, add the corn muffin mix, egg, accumulated bacon grease, and sour cream. Stir everything until well blended.
Step 10: Add the bacon slices, Cheddar cheese, pepper, and chive over the mixture.
Step 11: Fill each jalapeño with the cornbread batter.
Step 12: Place the baking sheet inside the preheated oven and bake for 20 minutes or until set.
Step 13: Remove the popper from the heat and sprinkle freshly chopped chives on top.
Step 14: Serve warm and enjoy!
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