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.
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