Go Back Email Link

Jalapeño Poppers Cornbread

This Jalapeño Poppers Cornbread recipe is the perfect blend of savory and spicy.
Print Recipe
Course Appetizer, Dessert, Side Dish, Snack

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.
Keyword Balsamic Vinegar, cornbread, healthy recipe, Jalapeño, Jalapeño Poppers Cornbread, olive oil