Jalapeño Cornbread Poppers

Finding a tasty and tangy food to get your meal started in the right direction? These Jalapeño Cornbread Poppers are the way to go. Jalapeno halves are filled with a flavorful mix of corn muffin mix, egg, sour cream, corn, chopped bacon, cheddar and chives. They’re then baked in the oven until cornbread is golden. Who can resist them? I know that I can’t.


Jalapeño Cornbread Poppers

Recipe by GenevaWatsonCourse: Appetizers, SidesCuisine: AmericanDifficulty: Easy


Prep time


Total time



These jalapeño cornbread poppers are now one of my family’s favorites. We love serving it for weekend meals and small parties.


  • 1 box JIFFY corn muffin mix

  • 12 jalapeños

  • 6 slices bacon

  • 1/2 c. sour cream

  • Freshly ground black pepper

  • 1/2 c. creamed corn, drained (optional)

  • 1/2 c. shredded Cheddar

  • 1 large egg

  • 2 tbsp. finely chopped chives, plus more for garnish


  • Preheat oven to 350° F and prepare a large baking sheet lined with parchment paper.
  • Cut jalapeños in half, lengthwise and scoop out seeds. Place on prepared baking sheet.
  • Cook bacon over medium heat until crispy. Reserving grease, remove from heat and drain bacon on paper towels and let cool. Chop into small pieces.
  • Gather corn muffin mix, egg, sour cream, and reserved bacon fat in a large bowl, and mix until combined.
  • Season with pepper then fold in corn (if using), chopped bacon, cheddar and chives.
  • Scoop cornbread batter into jalapeño halves and bake until cornbread is golden, 18 to 20 minutes.
  • Garnish with chives and serve.

Recipe Video


Source: https://www.delish.com/cooking/recipe-ideas/recipes/a54374/jalapeno-cornbread-poppers-recipe/

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