Fire up the grill this summer and make these Grilled Cornbread Jalapeno Poppers.
How many of you out there are cornbread fans? It’s a staple here in the South and I’ve taken a basic jalapeno recipe and added a twist to it with cornbread. And to keep it simple, I used Simply Homemade cornbread mix which is seriously the closest thing to homemade that you can get. The sweetness and texture is to die for.
Grilled Cornbread Jalapeno Poppers
- 16 jalalpeno peppers
- 1 8 oz. pkg. cream cheese softened
- 1/2 cup shredded cheddar cheese
- 4-5 strips bacon crumbled
- Simply Homemade Cornbread mix
Cut the jalapenos in half lengthwise and scoop out seeds.
Combine cream cheese, cheddar cheese and bacon
Fill jalapenos with the cream cheese mixture
Prepare cornbread mixture as directed on the package (but do not bake). Place mixture into a cast iron skillet
Place jalapenos and cornbread mixture onto the grill. Use aluminum foil under the jalapenos and a pizza pan or stone under the cast iron skillet for indirect heat
Grill the jalapenos and cornbread, making sure the grill temperature stays between 375-400
The jalapenos will take approximately 10-15 minutes. The cornbread will take approximately 20 minutes.
Let the cornbread cool a bit and then crumble it onto the tops of the jalapenos
Place the cornbread topped jalapenos back onto the grill and cook a few minutes until the cornbread is slightly crispy.
Stuff the jalapenos
Grill the jalapenos and cornbread
This is how the cornbread should look when done…nice and lightly brown.
Place cornbread on top of jalapenos.
Grill until slightly crispy
Bring these poppers to your next backyard BBQ. I promise you will not be going home with any leftovers!
The sweetness of the cornbread goes perfectly with the spicy jalapenos.
What’s YOUR favorite grilling recipe?
* This post was sponsored by Simply Homemade. However, all opinions are 100% my own.