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Cornbread jalapeño poppers

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Perfect for popping

Layer on the flavor! Cut open a jalapeño and fill it with cornbread and lots of spicy flavor. This is the perfect summertime treat.

Perfect for popping

These fun little cornbread-stuffed jalapeños are a spicy twist on your typical cornbread. Simply mix up a box of your favorite cornbread, add bacon and stuff into large jalapeño peppers. You'll love this spicy and sweet combination.

Cornbread jalapeño poppers

Yields 24 pieces


  • 12 medium to large jalapeño peppers, cut in half and seeded
  • 1 box cornbread mix
  • 6 slices crispy cooked bacon, crumbled
  • 1-1/2 cups pepper jack cheese


  1. Preheat oven to 350 degrees F and prepare a rimmed baking sheet by lining with parchment paper or Silpat, set aside.
  2. Make cornbread according to box directions. Stir in bacon and 1 cup of the cheese.
  3. Gently spoon the cornbread mixture into each half jalapeño pepper. Careful not to overfill because the cornbread will rise as it bake.
  4. Sprinkle remaining cheese on top of each stuffed jalapeño pepper.
  5. Place on the baking sheet and bake for about 15 minutes until the cornbread is fully cooked.
  6. Enjoy as an appetizer or serve alongside a bowl of chili.

More cornbread recipes

Apple cinnamon cornbread recipe
Jalapeño pale ale cornbread recipe

Gluten-free jalapeño cheese cornbread recipe

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