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Spicy Cheesy Corn Bread Stuffed Jalapenos

Created by Kchurchill5 on May 26, 2013

12 to 16 jalapeno peppers, cut in half (stems left on or off) with seeds and ribs removed
STUFFING
1 box (8.5 ounce) Jiffy Corn Bread mix
1 egg (large or extra large egg, beaten)
1/3 cup milk
3/4 cup corn (canned creamed corn)

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.