Cornbread Stuffed Jalepeno Poppers

By barbaran

Ingredients

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• 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

Details

Servings 1
Adapted from rachaelrayshow.com

Preparation

Step 1

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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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.