Cornbread Stuffed Jalapeños

I have an awesome small group. We hang out and have dinner together before we jump into Bible study. I love everyone in my group; we're the perfect fit. :) This week our hosts voted for chili and we were supposed to bring sides. I wasn't sure what went with chili besides cornbread, but I didn't want to be boring. ;) So I jumped on Pinterest and found this recipe gem from Oh Bite It! I was a little concerned about handling jalapeños after reading some of the comments about it getting sprayed on faces and in eyes, but I donned some rubber gloves and went to work. It was relatively easy, and they were a HUGE hit! (My fiancé may or may not have been snacking on them in the car ride over; I was glad there was some left.) ;)  

Cornbread Stuffed Jalapeños

 

Ingredients

12 medium jalapeños 1-12oz box cornbread mix (I used the gluten free Hodgson Mill box) 1-1/2 cup shredded cheddar cheese, divided 4 strips of cooked bacon, chopped 1 cup corn, canned or fresh (optional)

Directions

Wash the jalapeños, cut them in half length-wise and take out the seeds and veins. Leave the stems on. (You may want to wear gloves, and make sure you are pushing the knife or spoon AWAY from your body so that you don't get sprayed in the face with hot juice! If you do get sprayed, coconut oil greatly helps.) ;) Place the jalapeños on a cookie sheet and set aside.

In a separate bowl, mix up the cornbread mix according to the directions on the box. (Mine required eggs, milk, and oil.) Add 1 cup of the cheese. Put in a ziplock bag, cut off the corner, and pipe the mixture into the jalapeños. Sprinkle bacon bits on top and use the remaining 1/2 cup of cheese to cover the top of each jalapeño.

Bake at 350 degrees Fahrenheit for 15-20 minutes or until cheese is melted and cornbread looks firm. They taste best when served warm.

They weren't overly spicy because I took the seeds and veins out. If you leave out the bacon, make sure you add some sort of salty seasoning to make up for it.