Tag Archives: cornbread

Cornbread Jalapeño Poppers

I know you’ve been searching for that perfect thing to share with the gang while you watch football.  Or to eat all by yourself while you watch football.  Or while you watch Grey’s Anatomy.  Whatever floats your boat.  In any case, quality snackage is a priority!

I saw a similar recipe to this on Pinterest and added a few of my own touches.  They were easy to make, and soooo delicious!  If you don’t like it spicy, you probably won’t like these.  They definitely have a kick!  If you like the idea but not the heat, you could also use baby sweet peppers, or do a combo if you are making them for a group.

If you’re using jalapenos, I would definitely recommend wearing gloves during preparation.  Otherwise, you may find yourself with stinging fingers for a bit.  I’ve often said I thought they should sell these in the produce department, right next to the peppers.  Alas, “they” don’t listen to me.  I found mine at the pharmacy.

Cornbread Jalapeno Poppers.  So good!

Cornbread Jalapeño Poppers. So good!

Cornbread Jalapeño Poppers

12 (or however many you want) jalapenos
1 box cornbread mix (I use Jiffy, but any will work)
Milk & eggs needed for mix (for Jiffy this is one egg and 1/3 cup of milk)
1 tbsp. honey
1 cup corn kernels
3-4 ounces cream cheese

Heat oven to 400 degrees.  Line a baking sheet with foil and spray with cooking spray.  Slice each jalapeno down the middle length-wise.

Slice the jalapenos.  I highly recommend wearing gloves.

Slice the jalapenos. I highly recommend wearing gloves.

Clean out the seeds and membranes.  As you can see, I’m not a perfectionist when it comes to this part.  I leave the stems on because it makes a nice little handle.

Little jalapeno boats.  They don't have to be perfect.

Little jalapeno boats. They don’t have to be perfect.

Smear the inside of each pepper with cream cheese.  You can use a spoon or knife, but I found it was easier to use my fingers.  Just grab a little bit and smoosh it in there.

This little touch definitely stepped up the yummy factor.  Mmmm!

This little touch definitely stepped up the yummy factor. Mmmm!

Mix up cornbread mixture according to package instructions.  Add honey and corn and stir to combine.  Put a little cornbread mixture in each pepper half.  Don’t overfill or it will spill out all over as it cooks.  I had a few that were more cornbread blob with jalapeno in there somewhere (still delicious but not as pretty).  I had a little leftover cornbread mix, so I made a few mini muffins for the non-pepper lovers.

Don't go crazy with the filling if you want attractive poppers.

Don’t go crazy with the filling if you want attractive poppers.

Bake for 15 minutes or so, until lightly browned on the top.

If you have any left in the morning, they make dandy scrambled eggs.  Simply chop up and scramble with a couple of eggs in a hot skillet.

Good morning to me!

Good morning to me!

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Killer Cornbread

Funny how a simple side dish can turn the most humble meal into a masterpiece.  I’m not a southern girl, but I can appreciate the beauty and bliss that is really good cornbread.  Take a pot of beans and ham hocks, a bowl of chili, a pan-fried fish or a simple green salad, add a chunk of steaming, buttery cornbread and you have something very special indeed.

I was watching a cooking show once where the chef was making “spoon bread”.  It was more of a cornbread casserole, as opposed to your solid chunks of cornbread.  This recipe is somewhere in between.  It will set up and can be cut into squares and picked up with fingers – if you wait and let it cool down a bit.  Hot out of the oven, it is softer than regular cornbread, and although you can cut it into squares to serve it, you may want to eat it with a fork until it cools.  Mine never seems to make it that long.  It is soooo good!

This recipe uses a prepackaged cornbread mix, to which you’d normally just add milk and egg.  I don’t use a lot of packaged foods, but I’ve made my own cornbread before and it’s never as good.  Therefore, when I see these on sale, I buy a pile of them and fill up the back corner of my cabinet so they are around when I need a quickie side dish.

Killer Cornbread

Killer Cornbread

4 tbsp. butter
1 1/2 cups chopped onion
1 cup cheddar cheese, divided
1 cup sour cream
1/2 tsp. salt
1 pkg. Jiffy cornbread mix
1 cup cream-style corn
1/2 cup milk
1 egg

Preheat oven to 400˚.  Melt butter in a skillet over medium heat and sauté onions.  Let cool a few minutes.  In a small bowl combine onions, sour cream, 1/2 cup of cheddar cheese and salt.  Set aside.  In another bowl, combine cornbread mix, corn, milk and egg.  Pour into a greased or sprayed casserole dish (either an 8×8 square pan, or an 11×7 pan, or something equivalent).

 

Making cornbread. Most people just stop here and cook it. But where’s the fun in that?

Gently spoon onion mixture over the top of the corn mixture.  Sprinkle remaining 1/2 cup of cheese over the top.

 

As you can see, the placement of the sour cream mixture is not an exact science. Try to get blobs all over the surface.

Bake 30-40 minutes or until bubbly and golden brown.  Let cool and slice into squares.  Try not to eat the whole pan at once.

Hot out of the oven. I like mine a bit gooey so I usually stop at 30 minutes. If you want a more solid square to pick up, go closer to 40.

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