Instructions
Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Slice the jalapeños in half lengthwise and remove the seeds and membranes to reduce heat (wear gloves to avoid irritation).
Step 3: In a large bowl, prepare the cornbread mix according to the package instructions. Stir in the shredded cheddar cheese until well combined.
Step 4: Spoon the cornbread mixture into each jalapeño half, mounding slightly. Place the filled peppers on the prepared baking sheet.
Step 5: Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the cornbread comes out clean.
Step 6: Let cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.
Storage Information
Store any leftover poppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 10 minutes or until warmed through. Avoid microwaving, as it may make the cornbread soggy.
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