JALAPENO POPPERS STUFFED WITH CORNBREAD

INGREDIENTS


• 1 box cornbread mix

• 1 egg

• 1/3 cup milk

• 5 scallions, finely chopped

• 1 cup shredded cheddar cheese, divided

• 30-35 jalapeño peppers, cut in half lengthwise and seeds removed

Serves 6

PREPARATION

Pre-heat the oven to 400ºF.

In a medium size bowl, prepare the cornbread, according to the 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