Cornbread Stuffed Jalapenos

Recently I have become obsessed with trying to make new side dishes with jalapenos.
I cannot seem to pass buying a dozen or so whenever I am grocery shopping.
Jalapeno poppers are a lot harder to make than I envisioned them to be. So I am still working on that one...but I realized you could stuff just about anything in a jalapeno and it will be amazing.  I decided to try using cornbread and it tasted great.
I used a box of Jiffy cornbread mix and added corn and shredded cheese (my favorite way to make a quick cornbread).

Cornbread Stuffed Jalapenos

{printable recipe}

12-15 Jalapeno Peppers

1 box Jiffy Cornbread Mix

1 egg

1/3 cup milk

1 10oz can whole kernel corn; drained

1 cup shredded cheddar cheese

Preheat oven to 400°

Slice the stem off of each jalapeno.

Then cut each pepper in half, lengthwise and remove the seeds.

In a mixing bowl, combine cornbread mix with egg and milk. 

Stir in the corn and cheese.

Spoon into each half of the jalapeno pepper.

Place a cooling rack on a cookie sheet.

Put each pepper on the cooling rack so it doesn't roll around.

Cook in the oven for 15 minutes, until tops of cornbread are golden brown.