JALAPENO CORNBREAD POPPERS

12  Med/Large fresh Jalapenos
1 Box of Cornbread Mix (I used the Honey variety for the sweetness)
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

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!  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!

Friend or follow me for more great posts or join my weight loss support group for more recipes, motivation, support & fun!  http://www.facebook.com/groups/TeamSkinny01/

 

 

 

Click here to open

Adobe .pdf file

 

 

 

 

 

 

 

 

 

 

 

JALAPENO CORNBREAD POPPERS

12 Med/Large fresh Jalapenos
1 Box of Cornbread Mix (I used the Honey variety for the sweetness)
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

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! 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!

Friend or follow me for more great posts or join my weight loss support group for more recipes, motivation, support & fun! http://www.facebook.com/groups/TeamSkinny01/

Larry Kenneth Griggs shared Tonja Busch's photo.