Cheesy Cornbread Stuffed Jalapenos

Here’s an easy side dish for taco night! When working with jalapeno peppers, remember – the heat is in the seeds. For a spicy dish, leave some of the seeds in your halved peppers. For a more mild dish, carefully remove all of the seeds. Either way, wear gloves when halving peppers and removing seeds! Getting hot pepper oil under your fingernails is not a lesson you want to learn the hard way. 😉

Ingredients (Serves 4 as a side dish)

6 Jalapeno peppers, halved lengthwise and seeds (some or all) removed

1/4 cup yellow cornmeal

1/3 cup flour

1 teaspoon sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup sharp cheddar cheese (shredded or finely chopped)

1/3 cup milk

Directions

Step 1) Arrange pepper halves, cut side up, in a greased baking dish.

Step 2) Combine remaining ingredients in a small mixing bowl.

Step 3) Using a teaspoon or a grapefruit spoon, carefully fill pepper halves with cheesy cornbread mixture.

Step 4) Bake in a preheated 375 degree oven for 15 – 17 minutes or until cornbread begins to turn a golden brown.

Step 5) Remove from oven and serve immediately.

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