Jalapeno Cornbread Poppers

These easy and delicious cornbread poppers are filled with creamy cheese and jalapenos, providing a warm, cheesy, and slightly spicy snack that's perfect for game nights or gatherings.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 12 poppers

Course: Appetizer, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

For the Batter

1 box cornbread mix Use a basic cornbread mix or homemade thicker batter.
2 large eggs
1 cup milk or buttermilk Buttermilk adds extra tang.
1/4 cup oil or melted butter Oil makes the crumb tender, butter adds flavor.
1 tablespoon honey To balance the heat.
1/2 teaspoon garlic powder Flavor booster.

For the Filling

8 oz cream cheese, softened Filling base for creaminess.
1/2 cup fresh jalapenos, chopped Seed them for mild heat; leave seeds for more kick.
1 cup shredded cheese (cheddar or pepper jack) Pepper jack for extra spice.
1/2 teaspoon salt

Optional Add-Ins

1/2 cup corn kernels For added texture.
1/4 cup crispy bacon bits For more flavor.
2 tablespoons scallions, chopped For extra taste.

Method

Preparation

Preheat the oven to 400°F (200°C) and grease your muffin pan generously.
In a bowl, stir together softened cream cheese, chopped jalapenos, shredded cheese, and a pinch of salt to make the filling.
In another bowl, whisk together the cornbread mix, eggs, milk or buttermilk, oil or melted butter, honey, and garlic powder until just combined.

Assembly and Baking

Add a small spoonful of batter to each muffin cup, then a small dab of the cream cheese filling, and top with another small spoonful of batter.
Sprinkle a bit of shredded cheese on top if desired.
Bake mini poppers for about 12 to 14 minutes, regular size for 16 to 18 minutes until golden and puffed.
Let them cool for 2 to 3 minutes, then run a butter knife around the edges to loosen and slide them out.

Notes

For crispier edges, warm your muffin pan beforehand. Keep the batter thick to prevent the filling from escaping.