If you’re looking for a little kick of spice, you’ll love this Jalapeño Poppers Cornbread recipe.
This recipe features Primo’s Basil Olive Oil and Primo’s Jalapeño White Balsamic Vinegar.
Jalapeño Poppers Cornbread
This Jalapeño Poppers Cornbread recipe is the perfect blend of savory and spicy.
Ingredients
- 8 oz cream cheese softened
- 1 cup pepper jack or colby jack cheese shredded
- 1/2 tsp garlic powder each
- 1/2 tsp onion powder
- 2 tbsp fresh chives diced
- 1 package cornbread mix
- 3/4 cup corn
- 1 cup milk
- 1 egg
- 1/3 cup Primo's Basil Olive Oil
- 1 large jalapeño diced
- drizzle Primo's Jalapeño White Balsamic Vinegar to taste
Instructions
- Preheat oven to 350°F.
For the Cheese Mixture
- In a bowl, combine the cream cheese, cheese, garlic powder, onion powder, and chives. Mix until incorporated, then set aside. (Microwave if needed to mix well).
For the Batter
- In a separate bowl, combine the cornbread mix, milk, egg, and Primo's Basil Olive Oil. Add the corn and diced jalapeños, then stir.
Assembly
- Scoop the batter into an oiled muffin pan or cupcake tin, about halfway full.
- Add in 1 tbsp of the cheese mixture, followed by a little more batter on top.
Baking
- Bake for 18-20 minutes, or until golden and set.
- Let cool a bit before serving with a drizzle of Primo's Jalapeño White Balsamic Vinegar. Enjoy!
Notes
Special thanks to have a plant for this recipe.
To your health!
