Jalapeno Cornbread Poppers
These baked cornbread poppers combine the heat of jalapenos, the creaminess of cheese, and the classic crumbly sweetness of cornbread in one irresistible bite. They’re easier to make than stuffed jalapenos and deliver all the flavor with less fuss — no frying needed!
Time:
Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: ~30–35 minutes
Makes: 24 mini poppers (in a mini muffin tin)
Ingredients:
For the Cornbread Batter:
¾ cup cornmeal
½ cup all-purpose flour
1 tbsp sugar (optional, for a slight sweetness)
1½ tsp baking powder
½ tsp salt
¼ tsp garlic powder
½ cup buttermilk (or milk + 1 tsp vinegar)
1 egg
2 tbsp melted butter or oil
Add-ins:
1–2 fresh jalapenos, finely diced (remove seeds for less heat)
½ cup shredded sharp cheddar
¼ cup cream cheese or feta, cubed or crumbled (optional for creamy pockets)
2 tbsp chopped green onion (optional)
Instructions:
Preheat Oven:
Preheat to 400°F (200°C). Grease or line a mini muffin tin.
Mix Dry Ingredients:
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and garlic powder.
Add Wet Ingredients:
In a separate bowl, whisk buttermilk, egg, and melted butter. Pour into dry mixture and stir just until combined — don’t overmix.
Fold in Fillings:
Gently fold in the jalapenos, cheddar, and cream cheese/feta if using.
Spoon and Bake:
Spoon batter into each mini muffin cup (fill ¾ full).
Optional: Top with a small jalapeno slice or more shredded cheese.
Bake for 15–18 minutes, or until golden and a toothpick comes out clean.
Cool and Serve:
Let cool in pan 5 minutes, then transfer to a wire rack. Serve warm.
Notes & Tips:
Spice Level: Remove seeds/membrane for mild heat, or use pickled jalapenos for tang.
Cheese Variations: Try pepper jack, Monterey Jack, or smoked gouda for different flavors.
Make ahead: These reheat well in a toaster oven or air fryer at 350°F for 3–4 minutes.
Add-ins: Crumbled bacon or corn kernels also work great.
Frequently Asked Questions
Q: Can I make these in a regular muffin pan?
A: Yes, they’ll be larger. Increase baking time to 20–22 minutes and fill cups ¾ full.
Q: Can I freeze them?
A: Yes! Cool completely, freeze in a single layer, then store in a freezer bag. Reheat from frozen at 375°F for 10–12 minutes.
Q: Can I make it gluten-free?
A: Use a 1:1 gluten-free baking flour. Cornmeal is naturally gluten-free.
Nutritional Information
Calories: ~65
Fat: 3g
Carbs: 7g
Protein: 2g
Sodium: 90mg
Fiber: 0.5g