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Jalapeño Cornbread Poppers (High Altitude Baking)

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer
Cuisine: Southwestern
Servings: 12 poppers
Author: Susan Pridmore


  • 6 medium-large fresh jalapeño peppers
  • 1/3 cup self-rising flour
  • 1/4 cup yellow cornmeal
  • 1 1/2 Tbsp coconut sugar
  • 1/8 tsp kosher salt
  • 1 Tbsp coconut oil
  • 3/4 large egg
  • 3 Tbsp 2% milk
  • 2/3 cup shredded cheddar divided
  • 1/2 cup sweet corn fresh or frozen


  • Preheat the oven to 350˚F. Line a baking sheet with foil or parchment paper.
  • Slice each jalapeño down the center, and remove seeds and ribs. Try to keep some stem on each half.
  • In a medium bowl, combine flour, cornmeal, sugar, salt, oil, and milk until just mixed. Stir in 1/2 cup of the cheese and all of the corn. Carefully spoon the batter into each jalapeño half until barely mounded. Sprinkle with the remaining cheddar.
  • Bake for about 20 minutes, or until the cornbread is firm and cooked through. At sea level, the baking time should be closer to 15 minutes.


Serving: 1g