Jalapeno Poppers with Cornbread Crust

Name: Jalapeno Poppers with Cornbread Crust
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 poppers
Ingredients: 12 large jalapenos; 1 cup cream cheese, softened; 1 cup shredded cheddar cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; 1 cup cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 cup sugar; 1 cup milk; 1/4 cup vegetable oil; 1 large egg

Highlighted under: Cozy Comfort Meals Inspiration

I love making Jalapeno Poppers with a cornbread crust because they are the perfect blend of flavors and textures. The hearty crunch of cornbread gives a new twist to the classic jalapeno popper, enhancing the smoky, cheesy goodness inside. Every bite is a surprising adventure, bringing a kick of spice balanced beautifully with the sweetness of cornbread. Whenever I serve these at gatherings, they vanish in no time, and everyone asks for the recipe - it’s quite a simple yet impressive dish that always delights my friends and family.

Created by

Nicola Fairchild

Last updated on 2026-01-06T14:30:34.758Z

When developing this recipe, I wanted to create something that would blend the comforting aspects of cornbread with the spicy kick of jalapenos. I played around with measurements to achieve that perfect cornbread texture, moist yet firm enough to hold the poppers together. The combination works surprisingly well, making this appetizer memorable.

One of my favorite tips is to use fresh jalapenos instead of pre-pickled ones, as they deliver the perfect heat without overpowering the other flavors. Baking these poppers instead of frying them keeps them lighter but just as delicious!

Why You Will Love This Recipe
A unique twist on the classic jalapeno popper
Crispy cornbread crust pairs wonderfully with spicy jalapenos
Perfect for parties, game day, or simply to impress your guests

Jalapeno Selection and Preparation

Choosing the right jalapenos is crucial for the perfect popper. Look for large, firm peppers that are bright green, as they tend to be fresher and have a more vibrant flavor. I recommend tasting a small piece of the pepper after removing the seeds and membranes to gauge their heat level; some may be spicier than others. If you prefer less heat, you can use a mix of jalapenos and milder peppers like poblano or Anaheim to adjust the spice to your liking.

When preparing the jalapenos, wear gloves to protect your skin from the oils, which can cause irritation. Use a small, sharp knife to make clean cuts down the middle. It's essential to remove all the seeds and white membranes inside, as they contain most of the heat. Once prepped, lay them cut-side up on a baking sheet while you prepare the filling and cornbread batter; this way, they'll be ready to assemble and bake.

Cornbread Crust Tips and Variations

The cornbread crust offers a delightful contrast to the spicy filling, and the texture should be slightly crumbly yet hold together well. Make sure not to overmix the batter, as this can lead to a tough texture. You want it just combined with a few lumps remaining. If you’re short on time, you can use a store-bought cornbread mix—just adjust the liquid ratios as needed based on the mix instructions for a smoother integration with the jalapenos and filling.

For a bit of variety, consider adding ingredients to the cornbread batter such as sweet corn kernels, chopped green onions, or even some crumbled bacon for added flavor. You can also spice up the batter with a pinch of cayenne pepper or some smoked paprika to complement the smokiness of the jalapenos. If you're watching your carbs, a gluten-free flour blend can work for the crust—just look for a one-to-one ratio substitute.

Ingredients

Gather these ingredients to start making your Jalapeno Poppers with Cornbread Crust:

For the Jalapeno Poppers

12 large jalapenos
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

For the Cornbread Crust

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 cup milk
1/4 cup vegetable oil
1 large egg

Once you have all your ingredients ready, you're set to start making these delightful poppers!

Instructions

Follow these steps to create your Jalapeno Poppers with Cornbread Crust:

Prepare the Jalapenos

Preheat your oven to 375°F (190°C). Carefully slice the jalapenos in half lengthwise and remove the seeds and membranes. Set aside.

Make the Filling

In a bowl, mix together the cream cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper until creamy and well combined. Spoon the mixture into each jalapeno half.

Prepare the Cornbread Batter

In another bowl, combine cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, whisk together milk, vegetable oil, and egg. Pour the liquid mixture into the dry ingredients and stir until just combined.

Assemble and Bake

Dip each stuffed jalapeno into the cornbread batter until fully coated. Place them on a baking sheet lined with parchment paper. Bake for 25 minutes or until the cornbread is golden brown on top.

Enjoy these delicious poppers warm, perfect for snacking or sharing!

Pro Tips

For a milder flavor, use smaller jalapenos and ensure all seeds are removed. You can also add herbs like chives or cilantro to the cheese mixture for extra flavor.

Serving Suggestions

Jalapeno Poppers with Cornbread Crust are fantastic served hot straight from the oven, but they also shine as a make-ahead option. To serve, I recommend drizzling them with a touch of honey or a spicy ranch dip to enhance the flavors further. You could also pair these poppers with a refreshing avocado salsa or a zesty lime crema to balance the heat.

If you're preparing these for a party, they can be made a day in advance. Simply bake them as directed, then allow them to cool before refrigerating. To reheat, arrange them on a baking sheet and warm them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through and the cornbread crust regains its crispiness.

Storing and Freezing

If you happen to have leftovers, you can store your jalapeno poppers in an airtight container in the refrigerator for up to four days. Reheat them in the oven for optimal texture, as microwaving may make the cornbread crust soggy. For longer storage, these poppers freeze beautifully. Freeze them before baking; arrange them on a baking sheet to freeze solid before transferring them to a freezer-safe bag.

When you're ready to enjoy your frozen Jalapeno Poppers, there's no need to thaw them. Just follow the original baking instructions, adding a few extra minutes to the baking time. This way, you can always have a delicious appetizer at the ready!

Questions About Recipes

→ Can I make these poppers ahead of time?

Absolutely! You can prepare and stuff the jalapenos a few hours in advance, and then just dip them in the cornbread batter and bake when ready.

→ How can I make this recipe gluten-free?

Replace all-purpose flour with a gluten-free flour blend, and ensure all other ingredients are certified gluten-free.

→ What can I serve with these poppers?

These poppers go well with dipping sauces like ranch, salsa, or even a spicy aioli for added flavor.

→ Can I freeze the stuffed jalapenos?

Yes, you can freeze the stuffed jalapenos before baking. Just ensure they are well wrapped and bake from frozen, adding a few extra minutes to the baking time.