Cornbread-Stuffed Jalapeño Poppers
Rachael puts a new spin on jalapeño poppers.
Ingredients
- 1 box cornbread mix
- 1 egg
- 1/3 cup milk
- 5 scallions, finely chopped
- 1 cup shredded cheddar cheese, divided
- 30 to 35 jalapeño peppers, cut in half lengthwise and seeds removed
Yields: 6 servings
Preparation
Preheat oven to 400ºF.
In a medium bowl, prepare cornbread according to package directions. Mix in the scallions and 3/4 cup cheese.
Set the peppers on a baking sheet, cut side-up. Fill each pepper with the mix then top each with a sprinkle of the remaining cheese. Bake until cooked through and golden on top, about 15 minutes.
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