Cornbread-Stuffed Jalapeño Poppers
Easy-to-make poppers are perfect for potluck suppers or snacks at home.
- 1 box cornbread mix
- 1 egg
- 1/3 cup milk
- 5 scallions, finely chopped
- 1 cup shredded cheddar cheese, divided
- 30-35 jalapeño peppers, cut in half lengthwise and seeds removed
Pre-heat the oven to 400ºF.
In a medium size bowl, prepare the cornbread, according to the 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.