Daily food & travel inspiration in your inbox

Poppers jalapeño cornbread? Yes please!

Jalapeño Popper Cornbread


  • For the jalapeños:

  • 9 jalapeños

  • 9 strips of bacon

  • 6 ounces cheddar cheese

  • For the cornbread:

  • 1 cup all-purpose flour

  • 1 cup yellow cornmeal

  • 2/3 cup white sugar

  • 1 teaspoon salt

  • 3 1/2 teaspoons baking powder

  • 1 egg

  • 1 cup milk

  • 1/3 cup vegetable oil


  1. Preheat oven to 350 degrees.

  2. For the jalapeños: Cut the tops off each jalapeño and carefully remove all seeds and membrane. Wrap each jalapeño tightly with a piece of bacon and fry in a cast-iron pan on medium-high heat, until the bacon has rendered and browned all around. Place on a cooling rack to cool completely.

  3. Cut the cheddar cheese into equal-sized pieces small enough to fit inside each jalapeño. Stuff jalapeños with cheese.

  4. For the cornbread batter: In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. In a separate bowl, whisk together the egg, milk and vegetable oil. Slowly incorporate the wet ingredients into the dry to form a smooth batter.

  5. Grease a 5 1/2 by 9 1/2 inch loaf pan, and pour one-third of the batter in. Arrange the cooled jalapeños on the batter, and cover with the remaining batter.

  6. Bake for approximately 1 hour or until a toothpick comes out clean when inserted into the middle. Allow to cool slightly before serving.

Jalapeño Popper Cornbread




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox