jalpenos.....then the Jalapeno Cornbread Poppers are baked golden.
This is a recipe I found on Delish.com...
Jalapeño Cornbread Poppers
Ingredients:
• 12 jalapeños
• 6 slices bacon
• 1 box JIFFY corn muffin mix
• 1 large egg
• 1/2 c. sour cream
• Freshly ground black pepper
• 1/2 c. creamed corn, drained (optional)
• 1/2 c. shredded Cheddar
• 2 tbsp. finely chopped chives, plus more for garnish
Directions:
1. Preheat oven to 350° and line a large baking sheet with parchment paper. Cut jalapeños in half lengthwise and scoop out seeds. Place on prepared baking sheet.
2. Cook bacon over medium heat until crispy. Reserving grease, remove from heat and drain bacon on paper towels. When cool, chop into small pieces.
3. In a large bowl, combine corn muffin mix, egg, sour cream, and reserved bacon fat and mix until combined. Season with pepper then fold in corn (if using), chopped bacon, cheddar and chives.
4. Divide cornbread batter between jalapeño halves and bake until the cornbread is golden, 18 to 20 minutes.
Garnish with chives and serve.
THAT looks wonderful! We’ve done the cheese-stuffed jalapenos wrapped in bacon - husband bought me a rack- gizmo for setting them up in the oven; but yours looks like a much easier and interesting alternative.
Sounds like something I’ll have try.