Stuff jalapenos first: combine cream cheese/cheddar/lime zest/sriacha. Then dollop w/ cornbread batter.
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.