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.

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