Cornbread-Stuffed Jalapeño Poppers

By Dglmedia

Ingredients

• 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

Preparation

Step 1

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.