How to Make Jalapeno Cornbread Poppers





Introduction: How to Make Jalapeno Cornbread Poppers

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The other night, I decided to make spaghetti. Now you can't just have spaghetti by itself, right? No you can't. Not in this house anyway! :) So I decided to whip up an old favorite. Let's make some jalapeno cornbread poppers!

Step 1: Ingredients

6 jalapenos
Cornbread mix (small package)
1 small can corn

You'll also need the butter, milk and egg(s) needed for your cornbread mix. Just look on the back of the package/box to see how much.

Rinse your jalapenos.

Step 2: Cut the Jalapenos

First, you'll need to preheat the oven to 350 degrees. Then cut the stems off of all of the jalapenos. Then slice them in half and take out the veins and seeds. Leaving a few seeds in will make them super spicy, which I really like sometimes.

Step 3: Mix Other Ingredients

Now mix your cornbread mix, corn, butter, milk and egg(s). Yum!

Step 4: Stuff 'em

Now scoop a little bit of the mixture in each jalapeno slice. You can see I overstuffed them a little bit. Bake them until they're done, which will be 10-12 minutes. My oven kind of sucks, so it took about 15 minutes.

Step 5: Bake

Take them out when the tops are a little crispy and golden-colored. Serve them with some spaghetti! Yum. They were so good!

Serve them as a side to spaghetti or stuffed peppers. They make great appetizers or snacks.



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Looks tasty; Can't wait to try! Thank you.

For folks who want to make their own cornbread mix, the following recipe is the best I've found:

Homemade Cornbread Mix


4 cups flour

1 Tbsp. salt

1 cup sugar

1/4 cup baking powder

1 cup solid vegetable shortening

4 cups cornmeal


Combine the flour, salt, sugar, and baking powder in a large bowl. With a pastry blender or two knives cut in shortening until particles are fine. Add the cornmeal and mix well. Store in refrigerator in an airtight container for 3-4 months. Makes about 10 cups of dry mix


Combine 2 1/2 cups of the homemade cornbread mix with 1 beaten egg and 1-1/4 cups milk. Mix just until dry ingredients are moistened. Pour into a greased 8" square pan or greased muffin tins and bake at 425 degrees for 15-25 minutes until light golden brown and bread springs back when lightly touched with finger. Muffins will bake for the shorter time period.


Thank you for this! Sounds like a great cornbread recipe!


Thank you Linda!

pretty cool, I may try this, sometimes I make quiche with a cornmeal crust or a breakfast casserole with a cornbread base, thanks, mike

That sounds great!

Since i live in Poland and can not purchase the ornbread mix, could you tell me how can one make it on his own?

Thank you so much! I've been so busy, I hadn't found time to reply.