I made these for the Super Bowl and they were a HUGE HIT! They’re so easy to make and look so cute sitting out on the table. You can add ingredients to make them even tastier if you like! Adding green onions or corn to the mix is a great way to bulk it up a bit!

Gather your ingredients:

12  Med/Large fresh Jalapenos
1 Box of Cornbread Mix (I used Jiffy for added sweetness)
1/4 cup milk
1 egg
1 Cup Shredded Cheddar cheese


Get to mixing:

  • Slice each jalapeno down the center and carefully remove all the seeds and veins.
  • Rinse peppers to ensure all of the seeds are removed.  The seeds can add heat to the peppers, so you want to make sure they’re all gone.
  • Set peppers, open side up, on a cookie sheet.  I sprayed mine with non-stick cooking spray.
  • Mix the remaining ingredients in a medium mixing bowl
  • Fill each pepper with the mixture until it’s even with the sides of the pepper. Be sure not to overfill as the filling will rise while baking.
  • Place peppers in a preheated, 400 degree oven for 20-25 minutes until the tops are beginning to brown.
  • Carefully remove from oven. You can serve these either hot or room temperature.
  • ENJOY!


3 Replies to “Cornbread Cheddar Peppers”

    1. I have frozen them after I baked them. I’m not sure about freezing them unbaked. If you give it a try, let me know how it turns out 🙂 Thanks!

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