Rachael Ray: Rachael's Daytime Talkshow

Cornbread-Stuffed Jalapeño Poppers

Rachael puts a new spin on jalapeño poppers.

Cornbread-Stuffed Jalapeño Poppers

Ingredients

  • 1 box cornbread mix
  • 1 egg
  • 1/3 cup milk
  • 5 scallions, finely chopped
  • 1 cup shredded cheddar cheese, divided
  • 30 to 35 jalapeño peppers, cut in half lengthwise and seeds removed

Yields: 6 servings

Preparation

Preheat oven to 400ºF.

In a medium bowl, prepare cornbread according to package directions. Mix in the scallions and 3/4 cup cheese.

Set the peppers on a baking sheet, cut side-up. Fill each pepper with the mix then top each with a sprinkle of the remaining cheese. Bake until cooked through and golden on top, about 15 minutes.

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