Spicy Cheesy Corn Bread Stuffed Jalapenos Recipe

"This recipe is all over the internet right now, on hundreds of blogs and sites. I first got this about a year ago from a "pepper site"; and, it is so good. Now, depending on the size of your jalapenos ... you can stuff between 12-16 jalapenos. Perfect for BBQ's, camping, cook outs, potlucks, entertaining, etc. I normally use the grill for these stuffed peppers; but, in this case ... the oven is really the way to go. I have tried them on the grill ... and they do work; but, not as well."

Original is 4-8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (277.9 g)
Calories 682.4
Total Fat - 33.9 g
Saturated Fat - 14.9 g
Cholesterol - 162.3 mg
Sodium - 1853.8 mg
Total Carbohydrate - 50.1 g
Dietary Fiber - 5.2 g
Sugars - 13.5 g
Protein - 44.7 g
Calcium - 460.6 mg
Iron - 3.9 mg
Vitamin C - 2.3 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Peppers ... Cut the peppers in half, leaving the stems in tact; and, remove the ribs and seeds.

Step 2

Cornbread Filling ... Add the cornbread mix, egg, milk, corn, shallot, cheese, and mix until everything is combined. Let it rest 10 minutes before filling the peppers.

Step 3

Stuffing ... Fill the peppers, NOT too much, remember, they will PUFF up as they bake, Just fill even with the top of the pepper. Then, top with the bacon, and more cheese. Add them to a baking sheet lined with foil or parchment paper for easy clean up. I actually like to use a baking rack, placed on top of the baking sheet lined with foil or parchment paper. This allows the peppers to sit evenly and not roll over; also, it allows them to cook a bit more evenly - but, it is NOT necessary.

Step 4

Bake ... Middle shelf, in a 350 degree oven, for 15-25 minutes, or until the peppers are tender, the cornbread is puffed, firm, and cooked through. The larger jalapenos can take a bit longer than the smaller ones.

Step 5

Serve and ENJOY! ... Delicious - a 2 bite wonder. Creamy, spicy, and, delicious! Great BBQ food. These are really delicious and worth making.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Instead of jalapeno peppers, use bell peppers for a milder flavor. The benefit of this substitution is that it allows those who are not fond of spicy food to still enjoy the dish.
Instead of canned creamed corn, use frozen corn kernels. The benefit of this substitution is that frozen corn kernels are a fresher, healthier option than canned creamed corn.

Variations

Vegetarian Variation Omit the bacon and replace the cheddar and monterey jack cheese blend with a vegan cheese alternative. Bake as instructed.

Mexican Variation Replace the bacon with chorizo, the cheddar and monterey jack cheese blend with queso fresco, and the Italian seasoning with a combination of chili powder, cumin, and oregano. Bake as instructed.

Serve with

Grilled Lime-Chipotle Chicken: Grilled Lime-Chipotle Chicken is the perfect accompaniment to these Spicy Cheesy Corn Bread Stuffed Jalapenos. The smoky, sweet, and spicy flavors of the chicken balance out the flavors of the jalapenos. The chicken is also easy to prepare, making it a great option for entertaining.

Grilled Pineapple Salsa: Grilled Pineapple Salsa is the perfect complement to the Grilled Lime-Chipotle Chicken and Spicy Cheesy Corn Bread Stuffed Jalapenos. The sweetness of the pineapple contrasts with the smoky and spicy flavors of the chicken and jalapenos, creating a unique flavor combination. This salsa is also easy to prepare and can be served either warm or cold.

FAQ

Q: Can I make these peppers on the grill?

A: Yes, you can make these peppers on the grill, however the oven is the best way to go. The peppers may not cook as evenly on the grill.

Q: How long should I cook the peppers for?

A: It depends on the size of the peppers and the heat of your oven. Generally, you should cook them for about 15-20 minutes or until they are tender. The peppers should be lightly browned and slightly charred.

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Fun facts:

Fun Fact 1: The jalapeño pepper is named after the Mexican city of Xalapa, which was known as Jalapa at the time of its naming. It is one of the most popular peppers in the world, and is often used in Tex-Mex and Mexican cuisine.

Fun Fact 2: This recipe was inspired by the famous chef, Bobby Flay, who is known for his Southwestern and Mexican-style cooking. He is famous for his recipes involving jalapenos, and this recipe is no exception!