[Liz]

Great technique: dollops of corn muffin mix batter
on jalapeno halves, then the Poppers are baked golden.

Jalapeño Cornbread Poppers

ING • 12 jalapeños• 6 slices bacon• box JIFFY corn muffin mix• lge egg
• 1/2 c sour cream• pepper• 1/2 c shredded Cheddar• 2 tb fine-chp chives

METHOD Halve 12 jalapeños; deseed. Place on parchmented sheetpan.

BATTER Combine/well Jiffy corn muffin mix, egg, sour cream, reserved
bacon fat. Add pepper then fold in 6 slices chp crisp bacon, cheddar, chives.
Dollop cornbread batter on jalapeño halves. Bake golden, 350° deg 18-20 min.

SERVE garnished w/ chives.

CHEF NOTES: Can stuff jalapenos: cream cheese/cheddar/lime zest/sriacha.
Then dollop on cornbread batter.

[trisham]

That looks incredible.

[Yaelle]

Seriously, I wanted to bite my iPad looking at those.

And your notes... oh yes. You eat well at your house. Be glad I don’t know your address.