Jalapeño Cornbread Poppers Recipe

Prep Time 15 mins

Cook Time 20 mins

Rest Time 5 mins

Total Time 40 mins

Cooking Method: Air Fryer, Baking

Cuisine: American, Mexican

Courses: Appetizers, Snacks

Difficulty: Beginner

Cooking Temp: 190 C

Servings: 24

Best Season: All Seasons

Description

Jalapeño Cornbread Poppers are a flavorful fusion of tender cornbread and mildly spicy jalapeños, baked together to create bite-sized appetizers that are perfect for parties, game days, and family gatherings. This recipe delivers the ideal balance of sweetness, heat, and texture, making it a standout addition to any menu.

Ingredients

For the Jalapeños

12 medium fresh jalapeños (halved lengthwise, seeds removed)
1 tablespoon olive oil
Pinch of salt

For the Cornbread Batter

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
1 cup buttermilk
2 large eggs (room temperature)
0.25 cup unsalted butter (melted)
1 cup shredded cheddar cheese
0.33 cup creamed corn (optional for extra moisture)

Optional Toppings

0.25 cup shredded cheddar cheese (for topping)
1 tablespoon honey (optional drizzle)
1 tablespoon chopped cilantro (optional garnish)

Instructions

Prepare the Jalapeños

1
Wash each jalapeño, slice lengthwise, and remove seeds and membranes depending on your preferred spice level. Pat dry thoroughly. Brush the inside of each jalapeño half with olive oil and sprinkle lightly with salt. Arrange them on a parchment-lined baking tray, cut-side up.

Mix the Dry Ingredients

2
In a large mixing bowl, combine cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk well to evenly distribute the ingredients and prevent lumps.

Combine the Wet Ingredients

3
In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth. If using creamed corn, mix it in at this stage for extra softness.

Prepare the Cornbread Batter

4
Pour the wet mixture into the dry mixture. Stir gently until combined. Avoid overmixing to maintain a soft and tender texture. Fold in the shredded cheddar cheese.

Fill the Jalapeños

5
Using a small spoon or piping bag, fill each jalapeño half with the cornbread batter. Fill only about three-quarters of the way to allow space for the batter to rise during baking. Add a pinch of cheese on top if desired.

Bake the Poppers

6
Place the tray in a preheated 190°C oven. Bake for 15–20 minutes until the cornbread batter is fully set and the tops turn golden brown. For an extra crisp top, switch the oven to broil mode for the final 1–2 minutes while watching closely.

Rest and Serve

7
Allow the poppers to cool for 5 minutes before serving so they hold their shape. Garnish with honey, cilantro, or extra cheese if desired. Serve warm with sour cream, ranch, or honey butter.

Note

Spice control: Removing all seeds and membranes reduces heat. Leaving some adds moderate spice.

Cheese variations: Pepper jack, mozzarella, or Monterey Jack can replace cheddar.

Gluten-free version: Substitute all-purpose flour with a gluten-free baking blend.

Storage: Store leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer for best texture.

Freezing: Freeze baked poppers for up to 2 months. Reheat at 180°C until warm.

Serving suggestion: Pair with chili, grilled meats, or game-day platters.

Keywords: spicy appetizer, baked snack, party food, easy recipe

Read it online: https://petitepanini.com/recipe/jalapeno-cornbread-poppers-recipe/