Jalapeño Cornbread Poppers (Baked in 18 Minutes)
Baked jalapeño cornbread poppers with sweet corn and sharp cheddar. An easy, handheld appetizer that comes together fast and feeds a crowd.
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Cooking tools:
- Gloves
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Baking sheet
- Parchment paper
- Oven
Ingredients
- 12 medium jalapeño peppers, halved and seeded
- 1/2 cup (75 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp sugar
- 1 large egg
- 1/3 cup (80 ml) whole milk
- 1 tbsp vegetable oil
- 1/2 cup (75 g) corn kernels, fresh or thawed frozen
- 3/4 cup (85 g) sharp cheddar cheese, shredded
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