Cornbread-Stuffed Jalapeo Poppers

Aired March 28, 2009

Serves 6 servings
1 box cornbread mix
1 egg
1/3 cup milk
5 scallions, finely chopped
1 cup shredded cheddar cheese, divided
30 to 35 jalapeo peppers, cut in half lengthwise and seeds removed

Preheat oven to 400F.

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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