Stuffed Jalapeño Poppers Okay-I forgot to post the recipe that I used today so here it is:

Preheat oven 350 degrees

12 large jalapeño peppers (cut in half and remove membrane and seeds with small spoon)

1 box Jiffy cornbread mix

1 cup fresh/canned corn

2 tbs sugar

2 tbs fresh minced onions

1 1/2 c shredded cheese

In large bowl, mix Jiffy with their required ingredients. Add all ingredients to bowl reserving 1/2 cup cheese.  Fill hollowed out peppers with filling on a non stick sprayed cookie sheet.  Sprinkle cheese on top of stuffed peppers. Bake for 18 minutes or until stuffing is fully cooked.

*** My alterations ***

I used one cup of cream styled corn.  Since I did that, I only used 1 tbs of sugar (I used Splenda instead).

I encourage you to change the original recipe but my alterations were fabulous!!!

 

 

 

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Stuffed Jalapeño Poppers


Preheat oven 350 degrees

12 large jalapeño peppers (cut in half and remove membrane and seeds with small spoon)

1 box Jiffy cornbread mix

1 cup fresh/canned corn

2 tbs sugar

2 tbs fresh minced onions

1 1/2 c shredded cheese

In large bowl, mix Jiffy with their required ingredients. Add all ingredients to bowl reserving 1/2 cup cheese. Fill hollowed out peppers with filling on a non stick sprayed cookie sheet. Sprinkle cheese on top of stuffed peppers. Bake for 18 minutes or until stuffing is fully cooked.

*** My alterations ***

I used one cup of cream styled corn. Since I did that, I only used 1 tbs of sugar (I used Splenda instead).

Petrova Grier Tillery shared Lörì Õrnelas's photo.