Go Back

Jalapeño Cornbread Poppers

Crispy on the outside and fluffy on the inside, these Jalapeño Cornbread Poppers are bursting with cheesy goodness and a touch of heat, making them perfect for any gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk Can substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk.
  • 1/4 cup vegetable oil
  • 2 large eggs
Mix-ins
  • 1 cup shredded cheese (cheddar or pepper jack) Feel free to combine different types of cheese for more flavor.
  • 2-3 jalapeños, diced Remove seeds for less heat.
  • 1/4 cup chopped green onions (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the cornmeal, flour, baking powder, and salt. Stir until well-combined.
  3. In another bowl, whisk together the buttermilk, vegetable oil, and eggs until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined, avoiding overmixing.
  5. Fold in the shredded cheese and diced jalapeños, and green onions if using.
  6. Grease a mini muffin tin or regular-sized muffin tin with a little oil or cooking spray.
  7. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  2. Allow the poppers to cool for a few minutes before removing them from the tin. Serve warm with your favorite dipping sauces.

Notes

Store in an airtight container in the refrigerator for up to three days or freeze for up to three months. Reheat at 350°F (175°C) for 10-15 minutes.