I love cornbread.
I love them together!
So when I found this recipe to combine the 2, I knew I would love it.
12 Med/Large fresh Jalapenos I only used how many I needed. Then I baked the leftover corn bread as muffins for the kids.
1 Box of Cornbread Mix (I used the Honey variety for the sweetness) I make my cornbread from scratch.
1 1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkiling)
1 Cup Corn..fresh OR canned is just fine I used frozen because I ALWAYS have frozen corn on hand.
Directions:
Slice each jalapeno down the center and carefully remove all the seeds and veins..set aside
In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar.
Fill each Jalapeno half with some batter! Eh-hem, don’t over fill them!
I purposefully over filled them. I tried not to at first, but I couldn't find huge jalepenos and the jalepeno to corn bread ratio didn't seem right. I needed more breading. It worked out just fine, just not as pretty!Sprinkle them all with the remaining 1/2 cup of Cheddar.
Place them on a baking rack & sheet pan, bake them at 350 for
about 15-20 minutes, or until the Cornbread is firm and cooked through.
They will be puffed and cheesy too!
We had ours with steak and salad. PERFECT combo!
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