Jalapeno Popper Cornbread -

A person holds a slice of savory Jalapeño Popper Cornbread, stuffed with cheese, herbs, and mushrooms, while the rest of the cornbread sits on a plate in the background on a wooden surface.

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Jalapeno Popper Cornbread

Level up your jalapeno cheddar cornbread with this Jalapeno Popper Cornbread! Save some poppers from a night of grilling and use them to make this amazing cornbread- perfectly moist and seasoned with little bursts of cheese, bacon, and jalapeno.

Prep Time15

Active Time20

Total Time35

Course: Side Dish

Cuisine: American

Keyword: jalapeno popper cornbread

Yield: servings

Calories: 319kcal

Author: Author: Maddy & JD - Them Bites

Equipment

10 in cast iron

Materials

8 bacon wrapped jalapeno poppers
1 cup cornmeal
1 cup all purpose flour sifted
¼ cup sugar
1 tbsp baking powder
1 tsp salt
1 tsp black pepper
⅓ cup vegetable oil
1 jalapeno deseeded and minced
½ small yellow onion minced
½ cup cheddar cheese shredded
1½ cups buttermilk
1 egg
1 tbsp vegetable oil

Instructions

Preheat oven to 400℉. Place your cast iron skillet in the oven to heat up.
Whisk together cornmeal, flour, sugar, baking powder, salt and pepper. Next, pour in oil and mix (it should be crumbly).
Add in onions, minced jalapeno, and cheese. Stir to combine. Next, add in buttermilk and egg. Stir to combine but don't overmix.
Remove the hot skillet and add in the tbsp of oil. Swirl to coat. Then, lay the 8 jalapeno poppers into the skillet in a circle, pointing out. Pour batter into skillet over poppers, using a rubber spatula to evenly spread out.
Bake for 20 minutes or until an inserted toothpick comes out clean.
Remove from the oven and let cool for 15 minutes. Cut and enjoy.

Video

Nutrition