Jalapeño Cornbread Poppers

Jalapeño Cornbread Poppers are a twist on traditional jalapeño poppers — they swap the bacon wrap for a golden, slightly sweet cornbread coating. Inside, you’ll find gooey cheese and a mild kick from fresh jalapeños. They’re baked or air-fried instead of deep-fried, making them a little lighter but still every bit as satisfying.

These Jalapeño Cornbread Poppers were born out of my love for two things — spicy jalapeños and classic cornbread. I wanted something that had the sweetness of cornbread but with a cheesy, fiery bite. They’re crispy on the outside, soft inside, and loaded with melted cheese and bits of jalapeño. Perfect for parties, game days, or whenever you want a fun, bold snack.

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Cuisine: Southern / Appetizer
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 20 poppers
Calories: ~120 per popper

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Ingredients

For the Batter:

• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 large egg
• ¾ cup buttermilk (or milk + 1 tsp vinegar)
• 2 tbsp melted butter

For the Filling:

• 4 oz (115 g) cream cheese, softened
• ½ cup shredded cheddar cheese
• 2–3 fresh jalapeños, seeded and finely chopped

For Cooking:

• Cooking spray or oil for greasing

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Instructions

1. Preheat and Prepare
Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin or baking sheet.

2. Make the Filling
In a small bowl, mix cream cheese, cheddar, and chopped jalapeños until smooth.

3. Make the Batter
In another bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt.
Add egg, buttermilk, and melted butter. Stir until combined (don’t overmix).

4. Assemble the Poppers
Spoon about 1 teaspoon of batter into each muffin cup. Add a small scoop of the cheese mixture in the center, then top with a little more batter to cover.

5. Bake or Air-Fry
Bake for 12–15 minutes, until golden and set.
(For air fryer: 375°F / 190°C for about 10 minutes, in batches.)

6. Serve
Let cool slightly before removing from the pan. Serve warm with ranch, honey butter, or spicy mayo.

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Pro Tips

• Don’t overfill — a little cheese filling goes a long way.
• Use gloves when chopping jalapeños to avoid irritation.
• Add diced bacon or corn kernels to the batter for extra flavor.
• For extra spice, leave some seeds in the jalapeños.

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Ingredient Substitutions

• Cheddar: Try pepper jack or mozzarella for a twist.
• Cream Cheese: Substitute with Greek yogurt for a lighter version.
• Jalapeños: Use green chilies for milder heat or serrano peppers for extra spice.
• Cornmeal: You can use a cornbread mix if you’re short on time — just add the filling step.

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Serving Suggestions

• Serve with ranch, chipotle mayo, or honey butter for dipping.
• Pair with chili, BBQ, or grilled meats.
• Great for potlucks, picnics, or as a game-day snack.

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Storage Tips

• Refrigerate: Store in an airtight container up to 3 days.
• Reheat: Warm in the oven or air fryer to keep them crisp.
• Freeze: Freeze baked poppers for up to 1 month. Reheat straight from frozen.

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FAQs

Q: Can I make them ahead of time?
A: Yes! Prepare and refrigerate the batter and filling separately. Assemble and bake just before serving.

Q: Can I use boxed cornbread mix?
A: Definitely. Use about 1 box (8.5 oz) and follow package directions for the batter.

Q: How spicy are they?
A: Mild to medium. Remove all seeds for a gentler heat, or leave a few for extra kick.

Q: Can I make them gluten-free?
A: Yes — use a gluten-free flour blend in place of all-purpose flour.

Q: What dipping sauce goes best?
A: Ranch, honey butter, or chipotle mayo pair perfectly with their sweet-and-spicy flavor.