Low-Sugar Honey Cornbread Jalapeño Poppers

Low-Sugar Honey Cornbread Jalapeño Poppers

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Ingredients

  • 1 package of Notta Lotta Sugar’s Honey Cornbread Mix
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 12 large jalapeño peppers, halved lengthwise and deseeded
  • 1 cup cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup cooked bacon bits (optional)
  • 1/4 cup green onions, finely chopped
  • Salt and pepper, to taste

Instructions

  1. Prepare the jalapeños:
    • Preheat your oven to 350°F (175°C).
    • Carefully halve the jalapeños lengthwise and remove the seeds. Set aside on a baking sheet lined with parchment paper.
  2. Mix the filling:
    • In a bowl, mix the cream cheese, cheddar cheese, bacon bits (if using), green onions, salt, and pepper until well combined.
  3. Prepare the cornbread batter:
    • In another bowl, whisk together the egg, milk, and vegetable oil.
    • Add the Notta Lotta Sugar’s Honey Cornbread Mix and stir until just combined.
  4. Assemble the poppers:
    • Spoon or pipe the cheese mixture into each jalapeño half, filling them just below the brim.
    • Gently top each filled jalapeño half with a spoonful of the cornbread batter, spreading it to cover the cheese.
  5. Bake:
    • Bake in the preheated oven for 15-20 minutes, or until the cornbread is golden and cooked through.
  6. Serve:
    • Allow the poppers to cool slightly on a wire rack before serving. They’re best enjoyed warm.

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Low-Sugar Vanilla Butter Cookie Cheesecake Bars

  • 1 package of Notta Lotta Sugar’s Vanilla Butter Cookies
  • 4 tablespoons unsalted butter, melted

  • 8 oz cream cheese, softened

  • 1/3 cup granulated sugar substitute

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/4 cup chopped fresh fruit (optional)