If this post sounds similar to the last one, it’s because it is! So that clears that up.
A friend sent me this list from BuzzFeed on 31 Fearless Ways to Stuff a Jalapeño. This recipe was inspired by #6 on that list, and I have every intention of working my way through at least a few more. (I’m looking at you, #1.)
I made the cornbread batter according to the recipe on my previous post (linked above), and used it to stuff about 8-or-so halved jalapeños. (Clearly you could make more, but I saved a few to throw in the rest of the bread batter for a loaf.) I didn’t add the diced peppers to the batter until after I’d made these. The original directions, from Oh Bite It, referenced using a box mix – so feel free to do that as well – but I’d still recommend adding in the kernels of corn and shredded cheese.
Here’s another tip – make sure you actually use medium/large peppers. The recipe calls for a dozen jalapeños. I bought a pack because they were on sale, but they weren’t the biggest. Size matters in this case because the bigger the pepper a) more stuffing you can use and b) they probably have a deeper well so the batter won’t all ooze out before you’ve even baked them.
But you know what, they were damn tasty anyway!
CORNBREAD-STUFFED JALAPEÑOS – makes as many as you have batter for
- 12 medium/large fresh jalapeños (or as many as you have batter for – which is a lot if you use the recipe below)
- Cornbread Batter (minus the minced jalapeños)
- 1/2 cup shredded cheddar for sprinkling on the top
Preheat your oven to 350ºF. Line 1 or 2 baking sheets with aluminum foil, and then place cooling rack inside baking sheet. (I used one for my batch, but it depends how many you’re making.)
Slice your jalapenos in half the long way. Make sure to scrape out all the seeds and veins.
Fill each half with a couple teaspoons-ful of batter. This will depend on how big your peppers are. My batter seemed a bit runny as well, so it started oozing out the sides pretty immediately. This is where the aluminum foil comes in handy.
I found it worked best to place the peppers in the grooves of the cooling rack so they stayed in place, rather than crosswise to the bars.
Then, sprinkle the cheddar over the tops, and bake for 15-20 minutes, until the bread is firm and cooked through.
Let them cool in the pans, but make sure to put another rack underneath. These were fantastic while still warm, and equally as good at room temp and cold from the fridge. (In my opinion.)
Make sure you share these, because you’d be surprised how quickly they disappear when you’re working from home in the living room and the smell is wafting over to the couch.
I give these an Evil Rating of 3, because once you pop, you can’t stop. But, I mean, you’re getting in your veggies…
Have you tried making stuffed jalapeños? Any of your recipes make that list?